Pumpkin Cookies

Name: Pumpkin Cookies
Yield: Makes 5 dozen
Ingredients: 1¼ c. brown sugar, firmly packed; 2 eggs; ½ c. shortening; ½ tsp. ground cinnamon; ½ tsp. ground nutmeg; 4 tsp. baking powder; ½ tsp. salt; 1½ c. mashed cooked or canned pumpkin; 2½ c. sifted flour; 1 tsp. vanilla; 1 c. chopped nuts; 1 c. raisins

Preparation info

Makes
5 dozen

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Mother’s choice—children eat these soft cookies without making crumbs

Ingredients

½ c. shortening
1¼ c. brown sugar, firmly packed
2 eggs

Cookies
Vegetarian

Method

Cream together shortening and brown sugar. Add eggs; beat thoroughly. Mix in vanilla and pumpkin.
Sift together dry ingredients. Blend into creamed mixture. Stir in raisins and chopped nuts.
Drop dough by heaping teaspoonfuls about 2" apart onto greased baking sheet. Bake in a moderate oven (375°) about 15 minutes until lightly browned. Remove cookies a