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utah's pumpkin cookies

(2 ratings)
Recipe by
Bea L.
Emerald Isle, NC

UTAH: Mucnch your way across the USA. The state of Utah is now represented. This recipe is from "Capitol Cookies" with recipes from every state and Washington, DC. This recipe was submitted by Little Cottonwood 20th Ward, Salt Lake City, Utah, Maureen Snow, Chairperson. I made these 11/22/10 and found them to be very moist and tasty. They are soft cookies but you can cook them a bit longer to get more of a little crunch. I will definitly make them again!

(2 ratings)
yield 7 1/2 dozen
method Bake

Ingredients For utah's pumpkin cookies

  • 1 c
  • 1 1/2 c
    brown sugar
  • 1/2 c
    granulated sugar
  • 2
  • 1 tsp
    vanilla extract
  • 1 tsp
    lemon extract
  • 1 1/2 c
  • 2 1/2 c
    all purpose flour
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 3/4 tsp
    baking soda
  • 2 tsp
    baking powder
  • 3/4 c
    white or chocolate chips
  • 1/2 c
    chopped nuts (optional)

How To Make utah's pumpkin cookies

  • 1
    Preheat oven to 375. Lightly spray foil-lined cookie sheets with Pam.
  • 2
    Cream shortening and sugars until smooth. Add eggs, vanilla and lemon extracts and pumpkin and mix well.
  • 3
    In a separate bowl, combine flour, salt, spices, baking soda and baking powder. Add flour mixture to shortening mixture and combine well. Add chocolate chips and nuts.
  • 4
    Using a teaspoon, drop onto prepared cookie sheets and bake @375 for 12-15 minutes.
  • 5
    TIP: You can trade out the cinnamon and ginger for 2 teaspoons of pumpkin pie spice instead if you want.

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