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    Pumpkin Cookies


    Source of Recipe


    Adapted by KJSmith from Cookie Cookbook, Favorite Recipes Press, ca. 1979

    Recipe Introduction


    This recipe is doubled and makes about 6 dozen cookies. Add butterscotch chips for an extra sweet flavor.

    List of Ingredients




    Cookies:
    1 1/2 c. shortening, butter, or margarine
    3/4 c. brown sugar, packed
    3/4 c. granulated sugar
    1 1/2 cup pumpkin (15 oz. can)
    2 eggs
    3 c. flour
    1 1/2 t. soda
    1 1/2 t. cinnamon
    3/4 t. salt
    1 1/2 c. raisins (optional)
    1 c. Quick-cooking oats (optional)
    1 1/2 c. butterscotch chips (optional)

    Frosting:
    4 1/2 Tablespoons butter
    2 Tablespoons milk
    3/4 c. brown sugar
    1 1/2 c. powdered sugar
    1 1/2 t. vanilla

    Recipe



    Cookies:
    Cream shortening, sugars and pumpkin. Add eggs and mix well. Add sifted dry ingredients and any other optional ingredients. Drop from spoon onto cookie sheet and bake at 375 degrees for 10-12 minutes.

    Frosting:
    Cook butter, milk and brown sugar until dissolved; cool and add powdered sugar and vanilla. Spread on warm cookies. If icing gets too stiff before all cookies are iced, keep warm over double boiler or on a warming tray.

    Yield: about 6 dozen cookies

 

 

 

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