Great Pumpkin Cookies

INGREDIENTS:

2 c. flour
1 c. quick or old fashioned oats
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. butter, softened
1 c. brown sugar
1 egg
1 c. sugar
1 tsp. vanilla
1 c. canned pumpkin
1 c. semi-sweet chocolate chips

DIRECTIONS:

Preheat oven to 350 degrees. Combine flour, oats, soda, cinnamon, salt. Cream butter; gradually add sugars, beating until fluffy. Add eggs and vanilla; mix well. Alternate adding dry ingredients and pumpkin. Stir in morsels. Bake on lightly greased cookie sheets for 15 to 20 minutes until lightly browned. Can be decorated with icing like pumpkins.

Pumpkin Chocolate Chip Cookies

INGREDIENTS:

1 c. butter
2 c. sugar
2 c. pumpkin
2 tsp. vanilla
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
4 c. flour
12 oz. mini chocolate chips

DIRECTIONS:

Cream butter and sugar. Add pumpkin and vanilla. Blend well. Stir in remaining ingredients. Drop onto greased cookie sheet. Bake at 350 degrees for 8-10 minutes.

Pumpkin Cookies

INGREDIENTS:

1 1/2 c. packed brown sugar
1/2 c. oil
2 eggs
1 3/4 c. canned pumpkin
2 3/4 c. flour
1 tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. ginger
1 c. raisins; optional
1 c. chopped pecans; optional

DIRECTIONS:

Mix sugar, oil, eggs, and pumpkin thoroughly. Blend flour, baking powder and spices. Add dry ingredients to pumpkin mixture, stir until well blended. Add nuts and raisins. Drop batter by teaspoonfuls into ungreased cookie sheet.

Bake at 350 degrees for 12-15 minutes, until lightly browned. Makes about 6 dozen cookies.

Pumpkin Cookies

INGREDIENTS:

1 c. butter
1 c. packed light brown sugar
1 c. canned pumpkin
1 egg
2 c. all-purpose flour, divided
1 1/2 c. golden raisins
2 tsp. grated orange peel
1 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. salt
Frosting (follows)

DIRECTIONS:

Can substitute with 1/4 to 1/2 teaspoon cinnamon, ginger, nutmeg and allspice.

Cream butter in large mixing bowl; gradually add sugar and mix until blended. Beat in pumpkin and egg. Mix 1/4 cup flour with raisins and orange peel.

Combine remaining flour, baking powder, pumpkin pie spice, soda and salt. Gradually beat dry ingredients into creamed mixture. Stir in raisin mixture. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 350 degrees for 12-15 minutes. Cool on wire racks; frost.

FROSTING:

Beat the following ingredients together until smooth: 2 c. powdered sugar 1/4 c. orange juice.

Gradually beat in up to 1 1/2 cups more powdered sugar, as needed, to get a smooth spreading consistency.

NOTE: Add more flour when using fresh (home grown) cooked pumpkin.

Pumpkin Cookies

INGREDIENTS AND DIRECTIONS:

1 c. sugar
1 c. butter
1 egg
1 c. canned pumpkin
2 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 c. walnuts (optional)

First cream the butter and sugar together until light and fluffy. Second beat in egg. Next stir in pumpkin into the butter, sugar and egg mixture. Then sift together dry ingredients and blend into pumpkin mixture. Drop teaspoons onto greased cookie sheets. Bake at 375 degrees for 12-15 minutes. When cookies cool, top with Orange Frosting.

ORANGE FROSTING:

1 c. powdered sugar
1 tbsp. butter
1 tbsp. orange juice

Blend 1 cup powdered sugar with 1 tablespoon butter, then add 1 tablespoon orange juice

PUMPKIN COOKIES WITH CREAM CHEESE

Ingredients:

COOKIES:

1 c. shortening
1 c. sugar
1 c. pumpkin
1 egg
2 c. flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt

FROSTING:

1 tbsp. vanilla
1 lb. powdered sugar
1 stick butter
8 oz. cream cheese

Directions:

Cream shortening, sugar, and pumpkin. Add egg and mix well. Add sifted dry ingredients. Drop from spoon onto cookie sheet. Bake at 375 degrees for 10-12 minutes.
Beat frosting ingredients until smooth. Frost cookies after they have cooled.
Makes 48 cookies.

PUMPKIN-BUTTERMILK COOKIE

Ingredients:

2 cups sugar
1 cup butter
1/4 teaspoon salt
2 eggs
1 tablespoon vanilla
2 teaspoons baking powder
1 teaspoon baking soda
1 cup buttermilk
4-5 cups flour (enough to make firm
1 cup solid can pumpkin
2 tablespoons cinnamon
preheat oven to 350

Directions:

Combine first 5 ingredients to a creamy mixture add pumpkin and set aside. Mix dry ingredients together and slowly mix the creamy and the dry ingredients together. Add buttermilk and mix.

Add more flour if necessary. Batter should be firm enough to hold a peak.

Drop by spoon fulls and bake on cookie sheet 12 to 15 minutes.

PUMPKIN POLKA DOT COOKIES WITH EQUAL

Ingredients And Directions:

26% calorie reduction from traditional recipe.

1/2 cup stick butter, softened
1 1/4 cups Equal® Spoonful*
3 tablespoons light molasses
1 cup canned pumpkin
1 egg
1 1/2 teaspoons vanilla
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mini semi-sweet chocolate chips

Beat butter, Equal® and molasses until well combined. Mix in pumpkin, egg and vanilla until blended. Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.

Drop by teaspoonfuls onto sprayed cookie sheet. Bake in preheated 350°F oven 11 to 13 minutes. Remove and cool completely on wire rack. Store at room temperature in airtight container up to 1 week.

Makes about 4 dozen cookies.

* May substitute 30 packets Equal® sweetener.

GREAT PUMPKIN COOKIES

Ingredients:

4 cups unsifted flour
2 cups oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups oil
1/2 cup white sugar
2 cups brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups canned pumpkin
1/2 cup nuts
1/2 cup raisins

Directions:

Combine flour, oatmeal, spices, and salt. Set aside.

Cream oil, sugars, egg and vanilla on medium speed of mixer for 2 minutes.

Add 1/4 cup Libby's canned pumpkin and mix 1 minute more.

Add the remaining flour and pumpkin alternately. Stir in nuts and raisins.

Drop by rounded teaspoonfuls onto lightly greased sheet baking sheets.

Bake at 350F for 15-20 minutes or until firm and lightly browned.

Makes about 5 dozen cookies.

Unbaked dough can be frozen in air tight container. Thaw in refrigerator and bake as directed.

PUMPKIN COOKIES

Ingredients:

1/2 cup butter, softened
1 1/4 cups dark brown sugar
2 eggs, beaten
1 1/2 cups cooked pumpkin, drained (or canned)
2 1/2 cups all purpose flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/3 teaspoon ginger
1 cup golden raisins
1 cup chopped nuts
1 teaspoon butter rum Schnapps (optional)

Directions:

Preheat oven to 400°F.

In a teacup, stir the raisins with the butter rum Schnapps (or use a teaspoon warm water). Soak for 15 minutes.

Butter should be softened slightly but not nearly melting. Cream together butter and sugar until light and fluffy. Stir in eggs and pumpkin.

In a separate bowl, whisk together flour, baking powder and spices until well combined. Combine the mixed dry ingredients with the pumpkin mixture until well blended (continue mixing for less than 1 minute to avoid tough cookies).

Stir in raisins, the liquid they steeped in, and chopped nuts.

Drop by teaspoonful onto a greased cookie sheet. Bake for about 15 minutes. Be careful not to overbake or cookies will be dry.

Remove cookies from oven; allow to cool 1 minute, then remove using a spatula, to continue cooling on a wire rack. When completely cool, store in plastic bag, wrap tightly and freeze, or use to fill the cookie jar where they won't last long!

Pumpkin Cookies

INGREDIENTS:

1 stick butter
1 1/2 c. sugar
2 eggs
2 c. canned pumpkin
1 tsp. vanilla 1 tbsp. orange juice
1 tsp. grated orange rind
1 1/4 c. whole wheat flour
1 1/4 c. all-purpose flour
2 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
Raisins or nuts (opt.)

DIRECTIONS:

Preheat oven to 350 degrees. Put butter and sugar into large mixing bowl. Beat with electric mixer on medium speed until light and fluffy. Add eggs and continue beating until smooth. Add pumpkin, vanilla, orange juice and orange rind into the batter. Using wooden spoon mix all ingredients until blended.

Sift both flours together with baking powder, cinnamon and nutmeg into the batter, a little at a time. Mix until all butter is blended into batter. Add raisins and (or) nuts if desired. Grease cookie sheet and drop cookie dough by tablespoon, well separated. Bake for approximately 15 minutes. Remove from oven and cool on wire rack. Yield: 2 1/2 dozen large cookies.

Pumpkin Cookies

INGREDIENTS:

1/2 c. butter
1 1/4 c. brown sugar, firmly packed
2 eggs
1 tsp. vanilla
1 1/2 c. mashed cooked or canned pumpkin
2 1/2 c. sifted flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. raisins OR chocolate chips
1 c. chopped nuts, if desired

DIRECTIONS:

Cream together butter and brown sugar. Add eggs; beat thoroughly. Mix in vanilla and pumpkin. Sift together dry ingredients. Blend into creamed mixture. Stir in raisins OR chocolate chips and chopped nuts.

Drop dough by heaping teaspoonfuls about 2 inches apart onto greased baking sheet. Bake in a moderate oven at 375 degrees about 15 minutes until lightly browned. Remove cookies and cool on racks. Makes 5 dozen.

Pumpkin Drop Cookies

INGREDIENTS:

1/3 c. Crisco or lard
1 c. sugar
1 c. cooked pumpkin
4 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. salt
1/2 tsp. vanilla
1 tsp. lemon extract
1/2 c. nuts
2 1/4 c. flour

DIRECTIONS:

Cream sugar and fat. Add pumpkin and mix well. Stir in dry ingredients and flavorings. Mix in nuts. Drop by teaspoon on a greased cookie sheet. Bake at 350 degrees for 15 minutes.

Pumpkin Spice Cookies

INGREDIENTS:

2 1/4 c. sugar
3/4 c. shortening
2 eggs, well beaten
1 lg. can pumpkin
1 1/4 tsp. baking soda
4 c. sifted flour
4 tsp. baking powder
2 c. raisins
1 c. nuts, chopped
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. cloves
1 tsp. salt
2 tsp. vanilla

DIRECTIONS:

Cream together sugar and shortening. Add eggs, pumpkin and baking soda. Mix in all remaining ingredients and stir well. Drop from teaspoon onto cookie sheet. Sprinkle with cinnamon sugar. Bake at 357 degrees for 8-10 minutes.

Raisin Pumpkin Cookies

INGREDIENTS:

2 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. vanilla
3/4 c. cooking oil
1 1/4 c. brown sugar
1 egg
1 c. cooked or canned pumpkin
2 c. raisins, seedless

DIRECTIONS:

Sift together flour, salt, soda and spices. Combine vanilla, oil, sugar, egg and pumpkin. Mix well. Add flour mixture and raisins; mix well. Drop spoonfuls on buttered cookie sheet. Bake at 350 degrees for 20 minutes. These are very good.