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One of these I hope. :-)

Posted By: Joe Ames
Date: Friday, November 30, 2001 at 5:04 p.m.

In Response To: Pumpkin Pecan tea cookies (evy)

-- PUMPKIN COOKIES
1 1/2 c. packed brown sugar
1/2 c. oil
2 eggs
1 3/4 c. canned pumpkin
2 3/4 c. flour
1 tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. ginger
1 c. raisins; optional
1 c. chopped pecans; optional

Mix sugar, oil, eggs, and pumpkin thoroughly. Blend flour, baking powder and spices. Add dry ingredients to pumpkin mixture, stir until well blended. Add nuts and raisins. Drop batter by teaspoonfuls into ungreased cookie sheet. Bake at 350 degrees for 12-15 minutes, until lightly browned. Makes about 6 dozen cookies.

-- GLAZED PUMPKIN COOKIES
1 c. sugar
1 c. canned pumpkin
1/2 c. shortening
1 tbsp. grated fresh orange peel
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/2 c. raisins
1/2 c. pecans, finely chopped

Glaze

Heat oven to 375 degrees. Mix sugar, pumpkin, shortening, and orange peel. Stir in flour, baking powder, and soda, cinnamon and salt. Stir in raisins and nuts. Drop dough by teaspoonsful onto ungreased cookie sheets. Bake until light brown, 8 minutes. Immediately remove from cookie sheet; cool. Spread with glaze.

--GLAZE:--

1/4 c. butter or margarine
2 c. powdered sugar
1 tsp. vanilla
1 1/2 tbsp. canned milk

-- PUMPKIN COOKIES
1 1/2 c. brown sugar
1 3/4 c. canned pumpkin
1 c. pecans or walnuts
1/4 tsp. ginger
1 1/2 c. shortening
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tbsp. baking soda
1/2 tsp. salt
2 eggs

Mix sugar, shortening, eggs and pumpkin thoroughly. Sift and remeasure flour, blend rest of dry ingredients. Add to pumpkin mixture. Stir in pecans and drop by teaspoon on ungreased cookie sheet. Bake at 400 degrees for 12 to 15 minutes.

-- SPICY PUMPKIN COOKIES
2 1/4 c. flour
4 tsp. baking powder
1 1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1 c. shortening
1 1/2 c. brown sugar
3 eggs
1 c. cooked pumpkin
1/2 tsp. orange extract
1 c. pecans, chopped
1 c. raisins, chopped

Grease baking sheet. Preheat oven to 350 degrees. Sift together dry ingredients. In large mixing bowl, cream together shortening and sugar until light and fluffy. Blend in pumpkin and orange extract. Add flour mixture all at once, stirring until well blended. Reserve 2 tablespoons pecans and tablespoon of raisins. Fold remaining into batter. Drop by rounded tablespoonfuls onto baking sheet. Sprinkle 12 cookies with nuts. 12 with raisins and leave remaining cookies plain. Bake 12 to 15 minutes or until slightly brown at edges.

-- PUMPKIN COOKIES
1 c. sugar
1 c. butter
1 egg
1 c. can pumpkin
1 tsp. vanilla (pure is best)
2 c. sifted all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. pumpkin pie spice
1 tsp. ground cinnamon
1/2 c. chopped pecans (optional)

Grease cookie sheet. Preheat oven to 350 degrees. Cream butter and sugar. Add egg, vanilla and pumpkin. Beat well. Add flour, baking powder, baking soda, salt and spices. Blend well. Add nuts. Drop teaspoon full onto cookie sheet, 2 inches apart. Bake 12-15 minutes. These cookies are very moist. Store in layers of wax paper. Freezes easily.

-- PUMPKIN COOKIES
1 1/2 c. brown sugar
1/2 c. shortening
2 eggs
1 3/4 c. pumpkin
2 3/4 c. flour
1 c. raisins
1 tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. ginger
1 c. pecans or walnuts

Mix sugar, shortening, eggs and pumpkin thoroughly. Blend dry ingredients and add to pumpkin mixture. Stir well. Bake at 400 degrees approximately 10-12 minutes. May be iced with thin butter icing.

-- PUMPKIN COOKIES
1 1/2 c. brown sugar
1/2 c. shortening
1 3/4 c. canned pumpkin
2 3/4 c. all-purpose flour
1 tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. ginger
1 c. raisins
1 c. chopped pecans
2 eggs

Heat oven to 400 degrees (moderate hot). Mix sugar, shortening, eggs and pumpkin thoroughly. Measure flour by dipping method or by sifting. Blend dry ingredients, add to pumpkin mixture, stirring until well blended. Add raisins and pecans. Drop batter by teaspoonfuls on ungreased baking sheet. Bake 12 to 15 minutes or until lightly browned. Cookies may be iced when cool with a thin butter icing. Makes about 6 dozen cookies.

-- GREAT PUMPKIN COOKIES
1 1/2 c. brown sugar, packed
1/2 c. shortening
2 eggs
1 lb. can pumpkin
2 3/4 c. flour, sifted
1 tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. ginger
1 c. raisins
1 c. pecans, chopped (optional)

Preheat oven to 400 degrees. Mix sugar, shortening, eggs and pumpkin thoroughly in a large bowl. Sift dry ingredients and add to pumpkin mixture. Blend well. Add raisins and pecans. Drop batter by teaspoonsful on ungreased baking sheet. Bake 12-14 minutes or until lightly browned. Remove from oven and lift off with pancake turner. Makes about 6 dozen.

-- PUMPKIN COOKIES
3/4 c. brown sugar
1/4 c. margarine
1 egg
3/4 c. cooked pumpkin
1 1/4 c. sifted flour
1 1/2 tsp. baking powder
1/8 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. raisins
1/2 c. chopped pecans
1/2 c. chocolate bits

Mix the sugar and margarine until creamy. Add egg and mix thoroughly. Add the pumpkin and mix again. Add all the dry ingredients, mixing well. Add raisins, pecans and chocolate bits. Drop by teaspoonful on an ungreased cookie sheet. Bake at 350 degrees for 10-15 minutes or until light brown.

-- FROSTED PUMPKIN SPICE COOKIES
These brighten up the cookie jar. Yield: 5 dozen.
1/2 c. shortening
1 c. packed brown sugar
2 eggs
1 c. canned pumpkin
2 c. flour
1 tbsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger

1. Cream shortening until light and fluffy. Gradually add brown sugar, mixing well.
2. Add eggs, one at a time, beating well after each addition.
3. Stir in pumpkin.
4. Combine flour, baking powder, salt, cinnamon, nutmeg, and ginger into pumpkin mixture. Chill dough.
5. Drop by teaspoonfuls onto lightly greased baking sheet.
6. Bake. Cool. Temperature: 400 degrees. Time: 10 minutes.

ICING:
1/2 c. margarine
4 to 4 1/2 c. sifted powdered sugar
1/4 c. boiling water
Pecan or walnut halves (optional)

1. In saucepan, heat margarine until light golden brown.
2. Add powdered sugar and boiling water. Beat until mixture is smooth.
3. Frost each cookie and top with pecan or walnut half, if desired.

-- PUMPKIN COOKIES
1 1/2 c. brown sugar, packed
1/2 c. shortening
2 eggs
1 lb. can pumpkin
2 3/4 c. sifted flour
1 tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. ginger
1 c. raisins
1 c. chopped pecans

Preheat oven to 400 degrees. Mix sugar, shortening, eggs and pumpkin in a large bowl. Sift dry ingredients and add to pumpkin mixture. Blend well. Add raisins and pecans. Drop batter by teaspoonful on ungreased baking sheets. Bake 12 to 15 minutes till lightly browned. Makes about 6 dozen.

-- GREAT PUMPKIN COOKIES "CHARLIE BROWN"
1 1/2 c. brown sugar, packed
1/2 c. shortening
2 eggs
1 lb. can pumpkin
2 3/4 c. flour, sifted
1 tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. ginger
1 c. raisins
1 c. pecans, chopped

Preheat oven to 400 degrees. Mix sugar, shortening, eggs and pumpkin. Thoroughly sift dry ingredients and add to pumpkin mixture. Blend well. Add raisins and pecans. Drop batter by teaspoons on ungreased baking sheets. Bake 12 to 15 minutes or until lightly browned. Makes about 6 dozen cookies. "A delicious snack while waiting for the Great Pumpkin."

-- PUMPKIN PUFF COOKIES
1 c. mayonnaise
1 c. granulated sugar (white)
2 c. brown sugar (light)
2 c. pumpkin (#303 can)
4 c. all-purpose flour
2 tsp. soda
1 tsp. ginger
1 tsp. cloves
2 tsp. cinnamon
2 tsp. nutmeg
1 tsp. salt
2 c. raisins
1 c. pecans

Cream the mayonnaise and both sugars. Add the pumpkin. Sift the flour, soda, spices and salt. Add to the cream mixture. Add the raisins and pecans. Mix well. Drop by tablespoon on foil covered cookie sheet. Bake at 375 degrees for 12 to 15 minutes. I use self-rising flour and omit the salt and soda.

-- FROSTED PUMPKIN COOKIES
1/2 c. butter or margarine, softened
1 1/2 c. firmly packed brown sugar
2 eggs
1 c. cooked, mashed pumpkin
1/2 tsp. lemon extract
1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tbsp. baking powder
1 tsp. salt
2 tsp. pumpkin pie spice
1 c. chopped pecans

Maple Frosting

Cream butter; gradually add brown sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in pumpkin and flavorings. Combine flour, baking powder, salt, and pumpkin pie spice, 2" apart. Bake at 375 degrees for 12 minutes. Cool cookies on wire racks. Frost with Maple Frosting. Yield: about 7 1/2 dozen.

MAPLE FROSTING:
1/4 c. butter or margarine, softened
2 1/4 c. sifted powdered sugar
2 tbsp. milk
3/4 tsp. maple extract

Cream butter; gradually add 1 cup powdered sugar, beating well with electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well. Yield: enough for 7 1/2 dozen cookies.

Messages In This Thread

Pumpkin Pecan tea cookies
evy -- Thursday, November 29, 2001 at 9:55 p.m.

One of these I hope. :-)
Joe Ames -- Friday, November 30, 2001 at 5:04 p.m.

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