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Pumpkin Cookies
IN THE KITCHEN WITH December 2018/January 2019
home :: des moines cooks :: In the Kitchen With December 2018/January 2019

Pumpkin Cookies


2 cups flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 cup granulated sugar
1 cup shortening
1 cup pumpkin puree
1 egg
1 teaspoon vanilla
Raisins, dates, or nuts (optional)

3 tablespoons butter
4 tablespoons milk
½ cup packed brown sugar
113 cups sifted powdered sugar

Preheat oven to 350°F. In a large mixing bowl mix together flour, baking soda, salt, and cinnamon. In another large bowl cream together granulated sugar and shortening. Add pumpkin and egg. If using, add small amounts of raisins, dates, or nuts. Add flour mixture and stir to combine. Drop by teaspoonfuls onto cookie sheets. Bake about 10 minutes per batch. Let cool on a wire rack.

For frosting: In a small saucepan mix butter, milk, and brown sugar. Boil 2 minutes. Stir in powdered sugar. Pour over cookies with a large spoon. Sets up quickly. Recipe from Betty Warrick.

*See more recipes in our desserts collection

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