One of my favorite fall cookies from my childhood are Great Pumpkin Cookies. My mom made them for many years when I was young, but stopped as my brothers and I grew older. Once I started having my own children, I asked my mom for the recipe so I could pass the tradition down. These cookies are fun because kids can help decorate by using raisins, chocolate chips, candy corns, or sprinkles to make jack-o-lantern faces!
I adjusted the recipe slightly, replacing one cup of the white flour for a cup of whole wheat flour. This is a fun fall treat with more of that yummy pumpkin!
Great Pumpkin Cookies
1 cup Libby’s pumpkin
1 cup margarine
1 cup granulated sugar
1 cup brown sugar
1 cup unbleached all purpose flour
1 cup whole wheat flour
1 cup oatmeal
1 tsp vanilla
½ tsp salt
1 tsp baking soda
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
Preheat oven to 350 degrees. Line cookie sheets with parchment paper (otherwise cookies will stick to the pan, I learned this the hard way).
Cream butter, sugar, and egg.
Add all other dry ingredients and mix well.
Use two teaspoons or a cookie scoop to drop cookie dough onto prepared cookie sheets. To shape into pumpkins, add a little extra dough near the top for stems.
Bake 20-25 minutes. Cool completely before frosting.
2 ½ cups powdered sugar
3/8 cup powdered non-dairy creamer
1 tsp vanilla
¼ tsp salt
¼ cup water
Mix ingredients together, adding water slowly to desired consistency (careful, it gets really runny, really quickly). Mix until fluffy, use food coloring to tint to desired colors.
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