sketch of Bob above the Spicy Pumpkin Cookie recipe.


1/2 c. butter, softened
1/2 c. sugar
1/2 c. light brown sugar
1/4 c. dark molasses
1 egg
1 c. pumpkin puree
2 c. all purpose flour
1 t. baking soda
1 1/2 t. cinnamon
1/2 t. nutmeg
1/2 c. milk

Preheat oven 375°. Cream the butter and sugars together til light. Beat in the molasses and egg. Stir in puree. In a bowl, combine flour, baking soda, cinnamon and nutmeg. Combine with pumpkin mixture and milk (combine thoroughly but don’t over-mix). Drop by rounded teaspoonsful onto lightly greased cookie sheets. Bake for 12 minutes rotating the sheets after 6 minutes. Cool on the sheets 1-2 minutes and finish cooling on a wire rack. Sprinkle with powdered sugar or top with cinnamon or lemon icing.

(makes 3-4 dozen)

Beat 3 T. butter til soft. Add 1 1/2 c. powdered sugar and beat til creamy. Add 2 t. vanilla and 1 t. cinnamon. Mix well.

Same as above except use lemon juice in place of the vanilla and omit the cinnamon.

Spicy Pumpkin Cookie recipe is published in our November, 2010 Menu Minder, Issue #325.