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< Back to Kitchen Keeper Recipes
Pumpkin Cookies
This is a favorite recipe of our family all year round but it works particularly nice at holiday time. I usually double this recipe for holiday baking or to freeze. The cookies freeze well WITHOUT frosting. When thawing, eat within a day because the cookies get too moist if left out. If fresh, plain cookies last up to three days before getting too moist.
Cookie Ingredients (Serves about 3 dozen)
- ½ cup softened butter
- ½ cup white sugar
- 1 cup of can pumpkin
- 1 egg 1 teaspoon vanilla
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 ¼ cups white flour
Directions:
- Mix together.
- Drop by Tablespoonfuls.
- Bake 12-15 minutes @ 350 (depending on size).
- Cool, then serve plain or with icing. Makes about 3 dozen.
Cream Cheese Icing
Ingredients (For about 3 dozen cookies)Directions
- 1 four ounce package of cream cheese
- 1/3 cup softened butter
- 1 teaspoon vanilla
- 2 cups powdered sugar
- Mix all well. If too soft or runny, add more powdered sugar.
- After frosting, sprinkle with nutmeg (optional).
- Once cookies are frosted, eat within a day. Since the icing contains cream cheese, it must be refrigerated.
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Copyright © 2008-2015 Dorena DellaVecchio, Ph.D.
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