Pumpkin Cookies

This is a great, simple cookie to make for the Holidays. The only word of advice I have is make sure your measurements are exact and you don't over beat the eggs. The fist batch I did tasted okay, but they were a little bit rubbery because I beat the eggs too long. The second batch (below) came out perfect. Moist and chewy, but they also kind of fall a part. They are not a super sweet cookie, but you could get away with putting a little more of the spices in if you really wanted to.

It's completely optional to put a cream cheese frosting on top, but I think the frosting makes the cookie sweeter (and we all know how sweet I am). Soften a pack of cream cheese, put about half a cup of powdered sugar in a bowl with the cheese, mix it up. I also add a dash of vanilla for a little extra flavor.

OH! Almost forgot. Do not drop a big big dollop of cookie dough onto the pan. Less is more for this cookie. It does not flatten out, it actually keeps its form and puffs out a little.

I like to double this recipe, so you don't waste pumpkin. They taste great with cream cheese frosting on top!

3/4 C shortening

3/4 C packed brown sugar

2 eggs

1 tsp vanilla

1 C canned pumpkin

2 C flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

1 C raisins

1/2 C chopped nuts

Cream together shortening and brown sugar until fluffy. Beat in eggs. Add vanilla, baking powder, soda, salt, cinnamon, clove, and nutmeg. Mix until well blended. stir in pumpkin. Add flour slowly until well blended. Add raisins and nuts, if desired. Drop by spoonful on to un-greased cookie sheet. bake at 375 for 12 - 15 minutes. makes 6 dozen cookies.