Pumpkin Cookies

Pumpkin cookies are one of my favorites fall cookies – Betty Crocker Cooky Book

The spelling, “cooky” began to fade in the 50s, but the fade-out was a slow process, people generally starting using “cookie,” but older writers grew up with “cooky,” and some of them were still using that spelling in the 70s.

The 1961 edition of Webster’s Unabridged Dictionary lists “cookie” as the primary spelling, “cooky” as a variant.

HALLOWEEN

When the pumpkin’s carved and lighted, the masks are off, and everyone gathers ’round the crackling fire to shiver at ghostly tales of goblins, serve this wholesome cooky treat a quick and easy trick to make.

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PUMPKIN COOKIES

1 1/2 cups brown sugar (packed)

1/2 cup shortening

2 eggs

1 3/4 cups canned pumpkin

2 3/4 cups Gold Medal Flour

1 tbsp. baking powder

1 tsp cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

1/4 tsp. ginger

1 cup raisins

1 cup chopped pecans

Heat oven to 400° (mod. hot). Mix sugar, shortening, eggs, and pumpkin thoroughly. Measure flour by dipping method (p. 5) or by sifting. Blend dry ingredients; add to pumpkin mixture, stirring until well blended. Add raisins and pecans. Drop batter by tea- spoonfuls on ungreased baking sheet. Bake 12 to 15 min., or until lightly browned. Cookies may be iced when cool with a thin butter icing. Makes about 6 doz. cookies.

Note: If you use Gold Medal Self-Rising Flour, omit baking powder and salt.