'Tis the Season

Thanksgiving is almost here.  Given that this week's highs are in the low 70's with overnight lows in the 40's and we've actually had a few overcast days, I can almost, just almost, believe the holidays are rapidly approaching!

A couple posts ago I posted about our Thanksgiving leaf banner.  Today, I am holiday prep series by sharing a favorite recipe of mine: pumpkin cookies.  I wish I could take all the credit for this recipe, but I can't.  I based this recipe on my favorite source for holiday cookie recipes:

Betty Crocker's Cooky Book (1963 ed.)

Need a present for someone who likes to bake?  Get them this book!  The colorful illustrations are awesome and the recipes are easy to follow (no, I am not being paid to endorse Betty Crocker, but hey, if someone wants to pay me to do so, I'll gladly take you up on it!).

Before I give you the recipe, let me say that I tweaked it a bit because I didn't have the nutmeg the recipe lists.  I substituted all the dry spices for 1 1/2tsp Kroger Brand Pumpkin Pie Spice.  This worked out fine.  So, the recipe below is NOT Betty Crocker's exact recipe.  If you want that, you can go buy the book (or call me)!  :)

Without further ado....

Pumpkin Cookies

Ingredients:

• 1 1/2c. brown sugar (packed)
• 1/2c. shortening
• 2 eggs
• 1 15oz can pumpkin puree (NOT pumpkin pie filling!)
• 2 3/4 c. all-purpose flour
• 1Tbs. baking powder
• 1 1/2 tsp. pumpkin pie spice
• 1/2 tsp. salt
• Note: Betty's recipe calls for raisins and chopped pecans, 1c. each.  I omit these as I like mine plain and simple!

Directions:

1. Preheat oven to 375 degrees.
2. Cream together brown sugar, shortening, eggs, and pumpkin puree.
3. Combine dry ingredients in a bowl.  Slowly add dry ingredients into pumpkin mixture and blend on medium speed until smooth.  (I love my 4-Cup Pyrex measuring cup!)  



It looks yucky but the consistency improves with addition of flour mixture.

4. Use a spoon to drop cookies onto an ungreased cookie sheet.
5. Bake for approximately 10min, or until edges are slightly browned.

Baked pumpkin cookies!

These cookies are great when topped with cream cheese frosting, butter cream frosting, or just on their own.  Serve with a good cup of coffee or a glass of milk and you have a fantastic cold-weather treat!

Be ready, more holiday fun to come!