Tuesday, October 14, 2014

Soft Pumpkin Cookies

A number of years ago, when I was a newlywed and first met my Mother-in-Love, she made these delicious Pumpkin cookies and told me that they were my Hubs' favorite cookie.  Of course, I was immediately interested in obtaining the recipe, because isn't it said that "the way to a man's heart is through his stomach"? 
1 cup shortening
1 cup sugar
1 cup canned pumpkin
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup raisins
1 egg
1 tsp vanilla
2 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/2 cup pecans, chopped (or walnuts)

Heat oven to 350° F.  You will need a greased cookie sheet OR parchment paper lined cookie sheet.
Cream shortening & sugar together.  Add pumpkin, egg & vanilla; beat well.  Sift together dry ingredients.  Add to the creamed mixture & blend well.  Stir in nuts & raisins.
Drop by rounded teaspoonfuls, 2 inches apart, on greased cookie sheet.
Bake at 350° F for 12 to 15 minutes.
Cool on a wire rack.

Want to try a little variety?  Instead of the raisins, stir in 1 cup of chocolate chips, or white chocolate chips, or butterscotch chips!  

Gluten-Free? Just substitute Bob's Red Mill 1 to 1 Gluten-Free Flour instead of the regular flour! 

High altitude? Cookies generally do well at high altitudes, however if you find you are having trouble, try the hints found here.

No comments:

Post a Comment