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Pumpkin Cookies

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Autumn! This is pumpkin season and everything pumpkin is around so why not make a batch of these soft pumpkin cookies?

You will need:

1/2 cup of shortening

1 1/4 cup of brown sugar

2 eggs

1 teaspoon vanilla

1 1/2 cup of mashed pumpkin, canned or fresh

2 1/2 cups of self rising flour

1/2 teaspoon cinnamon

1/2 teaspoon of nutmeg

1 cup of raisins

1 cup chopped pecans

Preheat oven to 375° 

Cream together the shortening and brown sugar, add eggs and mix thoroughly. Mix in Pumpkin and vanilla.

Mix the dry ingredients together and add to the creamed mixture.

Add the raisins and nuts.

Drop by heaping teaspoons onto a greased baking/ cookie sheet.

Bake until lightly golden brown, around 15 minutes.

Remove from cookie sheet to a cooling racks.

Makes five dozen.

These cookies also freeze well so they can be made weeks or months in advance.These are my Thanksgiving cookies. While everyone is waiting for dinner why not set out a few plates of fresh baked Pumpkin cookies?

I am a cookie baker! I am famous for sending out dozens of cookies at Christmas time to the elderly and a few single men. If I happen to miss someone they have no problems asking ” did you forget me?”

In the coming weeks I will share a few of my cookie recipes so that you`ll also be known as a cookie baker, share if you want or just keep them all for your own family.

While most of the new recipes of today call for butter , it is rare I use butter in any of my cookies, maybe that is the secret or maybe it`s just that I love to bake cookies so you taste the love sent out in each cookie.

A cookie is good for any day of the year so don`t wait till the holidays to share a cookie.

For more click here : Cooking with Angie

By Andria Perry

Photos by Pixabay


What do you think?

Written by Andria Perry


      • Zucchini takes on the flavor of whatever it is cooked with. Since pumpkin cookies, pumpkin pie, and pumpkin bread get most of the flavor from the pumpkin spice (nutmeg and cinnamon…I sometimes also add cloves), it is a natural as a substitute. The best pumpkin pie I ever tasted wasn’t really pumpkin pie. It was zucchini pie. :)) Still, it tasted like pumpkin pie, just better.