Pumpkin Cookies

 I made pumpkin cookies the other day.  I've shared the recipe before, but it's worth repeating.  You can use any kind of pureed winter squash, not just pumpkin.  I used canned pumpkin this time since I didn't grow any squash last year to freeze.

They're not pretty, but they are tasty!  

Three things to remember before we get to the recipe.

1 - when it says to cool the baking sheet between batches, cool the baking sheet between batches!

2 - when it says to spray the baking sheet for each batch, spray the baking sheet for each batch!

3 - when it says to check for doneness before time is up, check for doneness before time is up!

Cookie Recipe

Sift together:

2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt 

1/2 cup shortening (I only use Crisco)

1/2 cup margarine or butter, softened

1 cup sugar

1 cup pumpkin puree (or any winter squash)

1 egg

1 tsp. vanilla 

Cream the shortening, margarine, and sugar together.

Add the pumpkin, egg, and vanilla.  Mix well.

Stir in the dry ingredients.

Spray cookie sheet before first batch and between batches.  

375° for 7 minutes, but check after 6.  The tops will look a bit undercooked, but the bottoms will be browned.  Do not let them cook too long, the bottoms burn easily.  They are very delicate cookies!  The original recipe says to bake for 8 minutes, "but check," however in my oven they are done in 7 minutes.  You know your oven. 

Remove from sheet and cool on rack.  

Frosting Recipe 

3 TBS margarine or butter

4 TBS milk

1/2 cup brown sugar

powdered sugar (4+ cups)

3/4 tsp. vanilla

Put margarine, milk, and brown sugar in a pan.  Boil for 2 minutes, stirring.  Cool.  (I don't cool totally, and it's fine)  Beat in vanilla and enough powdered sugar to make a fairly thick frosting.  If the frosting stiffens during use, put back on the heat for a minute or so.  

 

Makes about 3 dozen.  The cookies are soft and cakelike.  I find if they are stored in airtight containers they tend to "sweat" between the frosting and cookie, so I don't cover them well.