Diana's Desserts - www.dianasdesserts.com
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Rolled Pumpkin Cookies
in Guest Recipe Book
 |
Average Rating:
 
(total ratings: 1) |
| Servings: Makes 3 - 3 1/2 dozen cookies |
| Comments: I love pumpkin and make these cookies a lot. They are nice little cakes if you roll the dough thick, but if you want a crisp cookie, just roll thinner and bake until a darker brown. I always add pecans (my kids prefer them without) and thought dried cranberries would be a nice addition with pumpkin....I hated them in the cookie! So now, I just add nuts. |
Ingredients:  1/2 cup shortening 1/2 cup granulated sugar 1/2 cup brown sugar 1 cup 100% canned pumpkin (not pumpkin pie mix) 1 tsp. vanilla extract 1 cup pecans, toasted and chopped 2 cups all-purpose flour 1 tsp. baking powder 1 tsp. baking soda pinch of salt 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground nutmeg 1/8 tsp. ground cardamom |
| Instructions: Mix shortening and sugars and beat until creamy. Add pumpkin and vanilla extract; mix well. Add dry ingredients and mix well, fold in pecans. Chill dough for 30-60 minutes. Roll on floured surface and cut with cookie cutters. Bake in a 350ºF (180ºC) oven for 12-15 minutes, depending on the thickness and size of cookies. Makes 3 - 3 1/2 dozen cookies. |
| Source: Carol Forcum |
| Submitted By: Carol Forcum |
| Date: 2-24-03 |
Reviews
Reviewer: Sadie
Rating:
Review:
If you like a soft spicy cookie these won't disappoint. The aroma while they're baking is wonderful. The dough is quite soft even after chilling for several hours. Carol's description is very accurate. When rolled thick the cookies are tasty little spice cakes. I topped mine with a soft maple butter frosting.
Rating:
Review:
If you like a soft spicy cookie these won't disappoint. The aroma while they're baking is wonderful. The dough is quite soft even after chilling for several hours. Carol's description is very accurate. When rolled thick the cookies are tasty little spice cakes. I topped mine with a soft maple butter frosting.