Pumpkin Drop Cookies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

One quick and easy baked good for the week of Halloween is Pumpkin Cookies.  These are a drop cookie and easy to whip up, bake and serve.  All you need in addition to the usual baking ingredients is a small can of pumpkin.   Anyone who can read, follow safety procedures and be able to reach the counter can easily make these cookies.

 

 

INGREDIENTS:

1 cup Pumpkin Puree                                  1 cup Butter, softened

3 cups All-Purpose Flour                             2 cups Brown Sugar

1 tsp. Salt                                                    ½ tbsp. Vanilla

2 tsps. Baking Powder                                 2 Eggs

1 tsp. ground Cinnamon

¼ tsp. ground Cloves                                  1 cup Seedless Raisins (optional)

¼ tsp. ground Ginger

DIRECTIONS:

  1. Adjust the oven racks to the 2nd and 4th positions and preheat to 375 degrees.
  2. Combine the Flour, Salt, Baking Powder, Cinnamon and Cloves in a medium size bowl. Set aside.
  3. In a large mixing bowl, cream the Butter with the Brown Sugar.
  4. Beat in the Vanilla and Eggs until very well mixed.
  5. Add the Flour mixture and mix thoroughly.
  6. Stir in the Pumpkin Puree and the Raisins.
  7. Drop by the tablespoon (or use a # 60 food scoop) to shape the Cookies.
  8. Place them on a greased cookie sheet, approximately 2 inches apart.
  9. Bake the Cookies for 20-25 minutes or until a deep golden brown.
  10. When the Cookies are done, place the pans on cooling racks; when the Cookies are cool, use a spatula to remove them from the pan.
  11. Store in an airtight container.
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