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Rolled Pumpkin Cookies

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(total ratings: 2)
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Servings: Makes 3 - 3 1/2 dozen cookies
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.

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

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


Reviewer: Sadie
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.

Reviewer: Erin
These came out very well! I didn't have any shortening, so I used butter... and I omitted the cardamom and ginger (didn't have those either, unfortunately) and doubled the spices I did have. I chilled the dough for 2 hours until it was firm (wasn't quite solid at 30 mintues, somewhat solid at 60 minutes), but when I rolled it out it became extremely sticky. Could have been because of using butter instead of shortening. In any case, I had to use a LOT of flour to get these roll-able. I rolled them somewhat thick and baked them for about 13-14 minutes. Came out lovely but a little bit floury, of course. I added a simple buttercream frosting and you don't even notice! Maybe next time I'll use shortening and the correct spices and these will be even more tasty, if that's possible. Thanks for the recipe!


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