Published Sep 24, 2008 in Cookies

This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

Pumpkin Cookies Recipe Clipping

Pumpkin Cookies

Mother’s choice–children eat these soft cookies without making crumbs

1/2 c. shortening
1 1/4 c. brown sugar, firmly packed
2 eggs
1 tsp. vanilla
1 1/2 c. canned or frozen mashed pumpkin
2 1/2 c. sifted flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. raisins
1 c. chopped walnuts

  • Cream shortening and sugar; add eggs; beat. Mix in vanilla and pumpkin.
  • Sift together dry ingredients; mix into creamed mixture. Add raisins and nuts.
  • Drop dough by heaping teaspoonfuls on greased baking sheets. Bake in a moderate oven (375°) until lightly browned, about 15 minutes. Makes 60.
  • Cool on rack; package in freezer containers, seal, label, date and freeze.
  • Recommended storage: 9 to 12 months.
  • To serve, let thaw in wrapper at room temperature a few minutes.
The 2 Week Diet

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One Response to Pumpkin Cookies Recipe Clipping

Donna Schwartz
Published 7 November, 2015 in 4:05 pm

Needs a little more of the spices maybe 1 tsp of each next time

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