Dad's Pumpkin Cookies
Submitted by: Cheryl Ewing
These drop cookies use canned pumpkin, brown sugar, pumpkin pie spice, lemon and ginger, and walnuts--if desired. Spread the cookies with the butter cream icing, or leave them plain.
Ingredients
- 1/2 cup oleo
- 1 1/2 cups packed brown sugar
- 2 large eggs
- 1 cup cooked or canned pumpkin
- 1 tsp vanilla
- 1 tsp grated lemon peel
- 1 tsp lemon juice
- 2 1/2 cups flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp ginger
- 1 cup chopped walnuts (optional)
- Butter Cream Icing
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Method
Cream butter and sugar; beat in eggs, one at a time. Stir in pumpkin, vanilla, lemon juice and peel. Sift flour, baking powder, salt and spices into a small bowl. Stir into butter mixture. Stir in nuts, if using. Drop by rounded spoonfuls onto greased baking sheet. Bake at 375 degrees for 12-14 minutes. Ice the cookies with the butter cream icing when cool. BUTTER CREAM ICING 1/2 cup oleo margarine or butter, softened 1 cup shortening (you can use butter- flavored Crisco, or real butter. Of course the real butter tastes best!) 1/4 tsp salt 2 pounds powdered sugar 1/2 cup water Beat first three ingredients. Add in powdered sugar and water. Beat till smooth and fluffy.
Notes: This has been a family favorite since I can remember. This was my mother's recipe and I have added my own touches. I named them Dad's Pumpkin Cookies because these were his favorites! Just don't ice them! He hated them iced. He always said that they were good enough to stand on their own. He was right, they are! I always make two batches--one with walnuts and icing, and one plain. It makes all happy. I am summiting this recipe in memory of my father who has been gone five years. Every time I make these I remember him in the kitchen with me. Isn't that what food is all about!
Number of Servings: Approx 5 dozen
Submitted by: Cheryl Ewing ( See all of Cheryl Ewing Recipes )
