Pumpkin Cookies
2 cups butter
2 cups sugar
2 eggs
4 cups flour (sifted)
1 tsp. baking soda
2 tsp. vanilla extract
2 tsp. baking powder
1 tsp. salt
1 large can pumpkin pie filling
1 Tbsp pumpkin pie spice
1 cup chopped walnuts (optional)
2 tsp. cinnamon
2 cups dried fruit*
Preheat oven to 350°F.
Cream the butter & sugar, and add the eggs.
Combine all dry ingredients and mix thoroughly into the wet ingredients. Add the pumpkin fillling, spices, fruits and nuts.
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. If you make large cookies, they are very good as a breakfast cookie – they are almost pumpkin scones! Adding more pumpkin will moisten the cookies – I usually use the medium-sized can of pumpkin pie filling, but the new huge one will work too – or make a couple of batches!
For you “true bakers” out there… here are the “proper” directions…
cream butter & sugar. Add egg. In a separate bowl sift together dry ingredients and, with the mixer on low, slowly add to the butter/egg mixture, alternating with the pumpkin filling. Stir until just combined. Gently mix in the dried fruits and nuts. Bake.
I have done it both ways, and while I usually cream the butter first, everything else just goes into the mixing bowl as my hand reaches it!
We have also used fresh pumpkin, and if you have it on hand, it is wonderful! But it is not a necessity… the canned stuff tastes great too!
Tags: fall foods, pumpkin cookies, recipes
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