The Queen’s Kitchen


Pumpkin Cookies December 20, 2004

Filed under: Dessert — Carrie @ 10:40 pm

Ready for some yummilicious cookies? I took the recipe from the Better Homes and Gardens Cookie Classics book (which seems to mainly be several variations of sugar cookies, changed up by the cookie cutter that you’re supposed to use).

1 cup shortening (I like butter flavor)
1/2 cup sugar
1/2 cup packed brown sugar
1 1/2 teaspoons pumpkin pie spice (I didn’t have this so just threw in a lot of cinnamon, some ginger and some nutmeg)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1 cup canned pumpkin (a small can had 1 3/4 cups)
2 cups all purpose flour
nuts (this wasn’t in the recipe, but I always have to add nuts)

Cream the sugars into the shortening. Add the spices, baking powder, baking soda, pumpkin and egg. Beat it really good.

Beat in the flour a little at a time.

Drop dough by rounded spoonfuls 2 inches apart on an un-greased cookie sheet. Bake in a 375F oven for 8-10 minutes. Cool on a rack.

Just a word of warning–these cookies do not spread out. They stay all puffed up, so if you want them to look neat you might want to take care when you are dropping them. They will retain whatever shape you give them.

Also, they have a recipe for a brown sugar glaze to frost them with. I was going to do it, but after tasting the cookies I decided they were sweet enough without the glaze. Here is the recipe in case you are interested.

Brown Sugar Glaze
In a small saucepan combine 1/2 cup packed brown sugar, 3 T. butter and 1 T. milk. Heat and stir until butter melts. Remove from heat, stir in 1 cup powdered sugar and 1 teaspoon vanilla.