When we were young, it was easy to tell that Halloween was near at hand. The decorations showed in the store windows, the leaves turned amazing colors, and Mom began baking specialty cookies. My favorite were those sweet, soft, Pumpkin Cookies fresh from the oven. See if this recipe brings back your childhood memories.
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY’S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
Options: Add one cup of dried cranberries and one cup of chocolate chips. No need for glaze when they’re this sweet.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth. Drizzle glaze over cookies.
DECORATION OPTIONS: Cut green “gummy” candies that come in wedges, into long stems for a Jack O’Lantern. Use colored icing in black for details, like the triangle eyes and nose, then place candy corn along the mouth for teeth.
(Recipe at Libby’s Pumpkin)