Pumpkins Are Fall’s Gift
Pumpkin is plentiful in the Autumn. It’s one of our best-loved cooking ingredients and really symbolizes the Fall season. The treat I’m sharing is one of my favorite pumpkin cookie recipes, and I hope you’ll like them. They’re easy and not labor intensive to put together, but take some time for chilling or freezing. If you make the dough the night before, or early in the day, you can then curl up in the afternoon with a good book, a cup of tea or coffee and a plateful of pumpkin cookies. You’ll enjoy being inside all snug and comfy when there’s a chill in the air and the wind is a bit sharp. But don’t just hoard them for yourself, share with your friends and guests. They will love these cookies.
Harvest Cookies – Spicy and Warming
Makes about 4 dozen cookies
- 3/4 cup shortening
- 1 cup packed dark brown sugar
- 1 egg
- 3/4 cup pumpkin, fresh or canned, Packed well to measure
- 2 Tablespoons molasses
- 1 & 1/2 cups all-purpose flour
- 1 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 & 1/2 cups uncooked quick oats
- 1 & 1/2 cups finely chopped dates
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees.
- Grease cookie sheet with shortening
- Combine shortening and brown sugar in a large bowl. Beat with electric mixer at medium speed until well blended. Beat in egg, pumpkin and molasses.
- Combine flour, nutmeg, baking powder, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended.
- Stir in with a spoon, one at a time, oats, dates and nuts.
- Drop rounded Tablespoons of dough 2-inches apart onto cookie sheet.
- Bake 10 to 12 minutes or until edges are lightly browned.
- Cool for 2 minutes on the cookie sheet and then remove to wire rack and cool completely.
Cookie baking sheets and pans are a must! – Is it time to replace your old ones?
In time, your cookie sheets and pans become ugly and dark, even if they are nonstick. They don’t bake as well any more, because the color has built up on them until they now hold the heat and the cookies burn. Maybe it’s time to replace those old pans with some new shiny ones. Then use parchment paper to line your sheets before baking, it will help keep them from browning so quickly.