Halloween Pumpkin Cookies |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 24 |
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I got this recipe from my mom. I made these last year for Halloween and used both white and brown Splenda in place of the sugar and they were a big hit without the icing sugar dusting. My mom and I just made two batches last night with homemade pumpkin puree and regular sugars. You can cut down the sugars by about 1/4 cup each and they still taste great. Ingredients:
4 1/2 cups white flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 1/2 teaspoons cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
1 1/4 cups crisco |
1 cup white sugar or 1 cup sugar substitute, splenda |
1 cup brown sugar or 1 cup brown sugar substitute, splenda |
2 eggs |
1 teaspoon orange peel, zest |
1 teaspoon vanilla extract |
16 ounces pumpkin puree (not pumpkin pie filling) |
icing sugar (optional) |
Directions:
1. Stir together flour, baking powder, baking soda, spices and salt in a bowl.
2. In a separate bowl beak Crisco for 30 seconds.
3. Add sugars to Crisco and beat until fluffy.
4. Add eggs, peel, vanilla and pumpkin to Crisco mixture.
5. Add dry ingredients and blend.
6. Cool in refrigerator.
7. Preheat oven to 375°F.
8. Spoon batter onto cookie sheets, leaving some room between cookies.
9. Bake about 10 minute at 375°F.
10. Optional: sprinkle with icing sugar.
11. I haven't tried this, but these would likely really taste good with a cream cheese icing, and/or you could add two chocolate chips for ghost eyes to add to the festive spirit.
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