Great Pumpkin Cookies
These cute pumpkin cookies are fun to make and decorate with kids for Halloween. There's no need to make them fancy. They're large enough that even toddlers can help decorate them. Just tint vanilla icing (store-bought or ready-made) orange and green, and spread over the cookie to make the pumpkin and stem. Black decorator icing, accented with candy corns, works great for the eyes and mouth.
Ingredients
- 1 cup (2 sticks) butter or margarine, at room temperature
- 1/3 cup granulated sugar
- 1/2 cup plus 2 tablespoons packed dark brown sugar
- 1 cup canned pumpkin
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1 cup dark raisins
Steps
Preheat oven to 350 degrees F. Lightly grease or spray cookie sheets.
Cream butter and both sugars on medium speed until light, about 2 to 3 minutes. Stir in pumpkin, egg, and vanilla. Whisk together flour, baking soda, baking powder, and spices. Stir into batter to make a medium dough. Stir in raisins.
Use flour or butter to "draw" 6- to 7-inch circles on cookie sheets, leaving 1 1/2 to 2 inches between circles. Using a 1/2-cup measure, scoop out a heaping 1/2 cup of dough and set it in the center of the circle. Using the back of a tablespoon, smooth out the batter in a circular motion to about 5 inches in diameter.
Bake the cookies in the center of the oven for 15 to 18 minutes, or until firm. Remove cookies from the oven and let cool on cookie sheets for 5 minutes, then remove to wire racks to cool completely.
Cream butter and both sugars on medium speed until light, about 2 to 3 minutes. Stir in pumpkin, egg, and vanilla. Whisk together flour, baking soda, baking powder, and spices. Stir into batter to make a medium dough. Stir in raisins.
Use flour or butter to "draw" 6- to 7-inch circles on cookie sheets, leaving 1 1/2 to 2 inches between circles. Using a 1/2-cup measure, scoop out a heaping 1/2 cup of dough and set it in the center of the circle. Using the back of a tablespoon, smooth out the batter in a circular motion to about 5 inches in diameter.
Bake the cookies in the center of the oven for 15 to 18 minutes, or until firm. Remove cookies from the oven and let cool on cookie sheets for 5 minutes, then remove to wire racks to cool completely.
Additional tips
Store: Individually wrapped, in an airtight container
Freeze: Yes
Mail: No. They get stale too quickly.
Freeze: Yes
Mail: No. They get stale too quickly.
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