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pumpkin cookies

November 2, 2009

Quintessentially fall, ridiculously delicious, and evoking strong memories of coming home after school to see my mom icing these babies, pumpkin cookies are one of my favorite comfort foods and I love every morsel of them.


Start with flour — one cup whole wheat, one cup all purpose. Add 1 teaspoon each of baking powder and soda, 1 teaspoon + a little more of cinnamon, and 1/4 teaspoon of salt. Whisk together in a big bowl, set aside.

Cream together 1 cup of shortening with 1 cup of granulated sugar. Add 1 egg, 1 teaspoon vanilla, and 1 cup of pumpkin. Mix together well, add to the dry ingredients. Fold in 3/4 cup of raisins.

Form using a 1/4 cup measure into cookies on ungreased baking sheets; bake at 350 degrees for 12 minutes or until brownish on the edges.

This cookie would be just fine if you wanted to stop there, but why would you? Why in the name of all things sweet wouldn’t you add the most delicious butter icing to the tops, so it melts down over the sides and makes you want to pretend you had no idea that shortening was in these cookies?

Mix 2 tablespoons of softened butter in a small bowl, slowly add 1/4 c. of powdered sugar. Add in 1/2 teaspoon of vanilla, and another 1/4 of powdered sugar. Add in about 1/2 tablespoon of milk. Stir in the rest of sugar, adding the rest of a 1/2 tablespoon of milk as necessary as it starts to thicken.

Spread icing over warm cookies and try not to eat the entire batch before they are even cooled and put away.

It’s a challenge, let me tell you.

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