Pumpkin Cookies Recipe
Pumpkin cookies are light and sweet and make great bakes on halloween. Made with canned pumpkin sweetned with brown sugar, and flavored with nutmeg, ginger and cinnamon, the pumpkin cookies are baked with pecan nuts and rasins in the batter. The pumpkin cookies can be served right away or even stored in the freezer.
Ingredients
1 1/2 cups brown sugar (packed)
1/2 cup shortening
2 eggs
1 can (16 ounces) pumpkin
2 3/4 cups all purpose flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 cup raisins
1 cup chopped pecans
Directions
Heat oven to 400°.
Mix brown sugar, shortening, eggs and pumpkin.
Stir in remaining ingredients.
Drop dough by teaspoonfuls about 2 inches apart onto ungreased baking sheet.
Bake until light brown, 12 to 15 minutes.
Remove immediately from baking sheet; cool.
(Can be served immediately.) Wrap, label and freeze.
Mix brown sugar, shortening, eggs and pumpkin.
Stir in remaining ingredients.
Drop dough by teaspoonfuls about 2 inches apart onto ungreased baking sheet.
Bake until light brown, 12 to 15 minutes.
Remove immediately from baking sheet; cool.
(Can be served immediately.) Wrap, label and freeze.
