Brown Sugared Pumpkin Cookies

30
Servings
19m
Prep Time
15m
Cook Time
34m
Ready In

Recipe: #33705

November 11, 2019



"Pioneer Cooking in Ontario,Canada"

Original recipe yields 30 servings
OK

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 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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