These cookies are very easy – easier than the length of the recipe makes it look. These are great any time of the year, but Fall seems to make them seem almost a necessity! I make them a little on the big side & add lots of chopped dried fruit and nuts – then they are a scone-like breakfast cookie…

2 cups butter
2 cups sugar
2 eggs
1 large can pumpkin pie filling
2 tsp. vanilla extract
4 cups flour (sifted)
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 cups dried fruit*
1 Tbsp pumpkin pie spice
1 cup chopped walnuts (optional)

Preheat oven to 350°F.
Combine all ingredients and mix thoroughly
Drop large dough balls onto greased cookie sheet. Bake for 10-15 minutes. Cool on rack.

*Our favorite fruits to use are chopped dried apricots and dried cranberries.

Tags: breakfast cookie, Holiday baking, pumpkin cookies, Uncategorized

This entry was posted on Thursday, November 1st, 2007 at 9:51 am and is filed under Breads, Cookies, Holiday, breakfast. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.