OK, so not everybody. But it seems like every time someone new tries them, they ask for the recipe. These are so good. I think I have made them more this year than any in the past. And I’ve been making them for a long time.
Pumpkin Cookies
Ingredients
- 2 cups sugar
- 2 cups shortening (I use Butter Crisco)
- 1 16 ounce can pumpkin (plain not pumpkin pie)
- 2 eggs
- 2 teaspoons Watkins Clear Vanilla
- 4 cups flour
- 2 teaspoons Watkins Baking Powder
- 1 teaspoon baking soda
- 2 teaspoons Watkins Cinnamon
- 1 teaspoon Watkins Nutmeg
- 1 cups nuts, chopped, optional
Directions
- Thoroughly cream together sugar and shortening.
- Add pumpkin, eggs and vanilla; beat well.
- Sift flour, baking powder, soda, salt and spices.
- Add to creamed mixture; mix well.
- Stir in nuts.
- Drop dough from rounded teaspoon onto greased cookie sheet.
- Bake in a 350 degree oven for 12 to 15 minutes.
- Cool slightly and remove to a wire rack to completely cool.
- Frost with your favorite vanilla frosting. I use the recipe on the confectioners’ sugar bag.
Enjoy! Oh, and don’t be surprised if people ask you for the recipe.
Related posts:
