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"? 
Ingredients
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)

Instructions
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.





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