utah's pumpkin cookies
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!
prep time
cook time
method
Bake
yield
7 1/2 dozen
Ingredients
- 1 cup shortening
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 - eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 1/2 cups pumpkin
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 3/4 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 cup white or chocolate chips
- 1/2 cup chopped nuts (optional)
How To Make utah's pumpkin cookies
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Step 1Preheat oven to 375. Lightly spray foil-lined cookie sheets with Pam.
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Step 2Cream shortening and sugars until smooth. Add eggs, vanilla and lemon extracts and pumpkin and mix well.
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Step 3In 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.
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Step 4Using a teaspoon, drop onto prepared cookie sheets and bake @375 for 12-15 minutes.
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Step 5TIP: You can trade out the cinnamon and ginger for 2 teaspoons of pumpkin pie spice instead if you want.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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