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PUMPKIN COOKIES

Print Recipe

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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