November 28, 2010
By Request: Pumpkin Cookie Recipe
This is a very old recipe. That is to say, it was posted on an internal company bulletin board on 28-OCT-1987 (by someone named Gedenberg), and David brought it home sometime between 1991 and 1994 while he was working at a certain computer company in New Hampshire. We've been using it ever since, and I thank Beth who asked me for a copy, because in preparing to share it, I realize that our only copy is this decrepit piece of paper, full of stains and markings about how it worked best in various countries we've lived in. Now we will have a digital copy in case anything should ever happen to this precious item. Enjoy, Beth & family!
If the actual Mr. or Ms. Gedenberg should read this, please say hello - and thank you for sharing a great recipe!!!
Soft Pumpkin Cookies
1/2 cup of softened butter
1 1/2 cups sugar
1 cup Libby's Solid Pack Pumpkin
1 tsp vanilla
2 1/2 cups flour (I use whole wheat)
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
Cream butter and sugar in large mixing bowl. Add egg and vanilla and beat until fluffy.
Combine flour, baking soda, baking powder, salt and spices. Then add to butter mixture, alternating with pumpkin, beating after each addition.
Drop by rounded tablespoonsful on lightly greased cookie sheets (I use parchment paper and no grease). Smooth tops (they don't spread/melt much).
Bake at 350°F/180C 15-20 minutes or until lightly browned. Cool on racks.
Store in airtight container. (Note: I find this makes them clingy and a bit too moist - they are best eaten FRESH! :-) Best to make on the day you want to share them.
Variations: make some plain, some with chocolate chips and/or pecans. Raisins if you like those. My favorite is chocolate chip pecan (but the original recipe sharer said plain was their favorite).
- This recipe doubles well, which then uses the whole can of pumpkin. Or, you can make a single recipe and then use the other half of the can for a loaf of pumpkin bread.
- For people in Switzerland, you can get currently cans of Libby's pumpkin from tasteofamerica.ch (under "Baking Ingredients" - 5.50CHF for 15oz/425g); definitely worth it for special occasions!
- Now that the web exists (but we got this BEFORE THE WEB!!! Remember back then?), the same recipe seems to be available at Cooks.com (in three different places) and VeryBestBaking.com.
- If your oven has a fan, the cookies only take closer to 10-12 minutes, so watch them.
Thanks be to God who thought up pumpkins.
November 28, 2010 | Permalink