Brown Sugared Pumpkin Cookies
Recipe: #33705
November 11, 2019
Categories: Desserts, Cookies, Dropped, Nuts/Seeds, Walnut, Fruit, Raisin, Vegetables, Pumpkin, North American more
"Pioneer Cooking in Ontario,Canada"
Original recipe yields 30 servings
Ingredients
Nutritional
- Serving Size: 1 (60.3 g)
- Calories 232.1
- Total Fat - 11.6 g
- Saturated Fat - 2.4 g
- Cholesterol - 32.4 mg
- Sodium - 114.3 mg
- Total Carbohydrate - 31.2 g
- Dietary Fiber - 1.4 g
- Sugars - 23.6 g
- Protein - 3 g
- Calcium - 29.6 mg
- Iron - 0.7 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 375 °F
Step 2
Cream together the sugar and shortening.(they probably used lard)
Step 3
Add the egg, pumpkin puree and vanilla and beat well.
Step 4
Set aside.
Step 5
Sift and mix dry ingredients together and add to the sugar mixture.
Step 6
Add raisins and nuts
Step 7
Drop by large spoonfuls onto ungreased cookie sheets and bake for 10 to 12 minutes.
Step 8
Leave enough space between the cookies so that they don’t stick together. The mixture will make as many as 30 cookies, depending on their size.
Step 9
Icing:
Step 10
Combine brown sugar, butter and milk in a saucepan.
Step 11
Boil for 2 minutes.
Step 12
Let cool.
Step 13
Add powdered sugar and beat until smooth.
Step 14
Dip cookie tops in the icing.
Step 15
If the icing is too thick, thin it with a small amount of milk to loosen the consistency.
Tips & Variations
No special items needed.
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