Pumpkin cookies
Pumpkin cookies
Ingredients/Components
- sugar - 1 c
- cinnamon - 1 tsp
- vanilla - 3/4 tsp
- milk - 4 tsp
- salt - 1/2 tsp
- flour - 2 c
- brown sugar - 1/2 c
- soda - 1 tsp
- pumpkin - 1 c
- egg - 1 item
- powdered sugar - 1 c
- butter or oleo
- Crisco shortening - 1 c
How to make pumpkin cookies:
Frosting:3 Tbsp. butter or oleo1/2 c. brown sugar3/4 tsp. vanilla4 tsp. milk1 c. powdered sugar Combine shortening, sugar and pumpkin. Add egg and mix well. Add sifted dry ingredients. Drop from spoon onto cookie sheet. Bake at 375° for 10 to 12 minutes. Frost each cookie while it is still hot. Yield: 4 to 5 dozen. You can add raisins or pecans, if desired.Frosting: Heat butter, milk and brown sugar until melted. Add powdered sugar and vanilla. Spread on warm cookies. (Since a can of pumpkin has almost 2 cups, I usually increase the ingredients and make 9 to 10 dozen, 1 cup equals 1 3/4 cups; or 2 cups equals 3 1/2 cups, and double everything else.) You will also need to double frosting recipe.
Recipe categories: Desserts, Drop cookies, Cookie and brownie.
Rating:
Related ingredients:
butter, softened, sugar, vanilla, pkg, stick butter, cool whip, can eagle brand condensed milk
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