We have pumpkins growing in our garden so I might use them. That is if we have any left after the grand children get done carving them for Halloween. But if we don’t, I will go to the discount store to buy my canned pumpkin. Making cookies shouldn’t break the house budget.
Things you will need:
1/2 cup shortening/margarine
1/4 cup brown sugar
1 tsp vanilla
1 1/2 cup pumpkin
2 1/2 cup sifted flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamin
1/2 tsp ground nutmeg
1/2 bag of white chocolate chips
1 cup of chopped walnuts (optional)
1 cup raisins (optional)
- Preheat oven and get all your supplies together.
- Cream together shortening and brown sugar. Add the eggs and beat thoroughly.
- Mix in the vanilla and pumpkin.
- Sift together all the dry ingredients. Blend into creamed mixture.
- Add the white chocolate chips and chopped nuts.
- Drop dough by heaping teaspoonfuls about 2 inches apart onto greased baking sheet. Pampered Chef makes great stoneware for baking.
- Bake in a moderate oven (375 degrees) about 15 minutes until lightly browned.
- Remove cookies from the oven and take off the baking sheets to cool on racks. This recipe makes 5 dozen.
- These cookies smell so good when baking. Don’t eat too many.
- Ovens vary but those spices will help tell you when they are done. Let your nose guide you.
- Be a kid and lick the beaters off. The dough is as good as the baked cookies.
- Save the pumpkin seeds to roast, they reduce inflammation, lower cholesterol, prevent kidney stones, prevent cancer and a host of a lot of other good things. Plus they taste good.