sketch of Bob above the Spicy Pumpkin Cookie recipe.

SPICY PUMPKIN COOKIE (Henry’s)

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)

CINNAMON ICING:
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.

LEMON ICING:
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.