I got this wonderful pumpkin cookies recipe from our friend, Sandy Hjemvick. She grew her own pumpkins and gave us the pumpkin puree. I thawed them in the fridge overnight and I couldn’t wait to experiment on the recipe. I love how moist these cookies are and how easy it is to make this drop cookies. The recipe also comes with a Light Brown Glaze, but I did not make the glaze. I think the cookies taste yummy on their own too. Thank you for sharing the recipe and the pumpkin, Sandy. I also made pumpkin bread with the recipe she gave us along with the pumpkin puree. I will post the recipe soon. They are wonderful! Also check out the Almond Rhubarb Coffee Cake’s recipe that she shared with us.
PUMPKIN COOKIES (40-48 cookies)
1 cup sugar
1 cup canned pumpkin/pumpkin puree
1/2 cup shortening
1 Tbsp grated orange peel
2 cups all-purpose/ whole wheat/ self-rising flour* – I use self-rising flour and omitted the baking powder, baking soda and salt
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup raisins
1/2 cup chopped nuts
COOKING METHOD:
1. Preheat oven to 375 F. Mix sugar, pumpkin, shortening and orange peel. Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in raisins and nuts
2. Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake until golden brown, 8-10 minutes. Immediately remove from cookie sheet and let them cool
LIGHT BROWN GLAZE (optional)
1/4 cup margarine or butter
2 cups powdered sugar
1 tsp vanilla
1-2 Tbsp milk
Heat margarine in 1 1/2 quart saucepan over medium heat until delicate brown. Stir in powdered sugar and vanilla. Stir in milk until smooth
