This week's post highlights a family recipe of ours... Pumpkin Cookies, featured here in a church cookbook published in Manlius, New York, from the 1970s.
These treats have become a fall tradition in our home!
The recipe comes from my Grammy:
"I can't remember all the details but what I recall is that I was listening to a local radio station one fall day (between 1969 and 1971) when we lived in Bristol, Virginia, and they shared some favorite recipes. This one sounded so yummy...and it WAS! It became a family favorite and has been shared many times through the years!"
They are very easy to make, and easily convert to gluten-free, although the texture changes a bit. Just substitute GF flour mix for the all-purpose flour!
The dough is quite delicious. I'll let you guess what happened to this particular spoonful. *wink*
Iced Pumpkin Cookies
from Pat Borleis
Cookies:
- 2/3 cup oil
- 1 egg
- 1 cup sugar
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla
- 1/2 cup raisins or dates (chocolate chips work too, although I would cut the sugar a bit!)
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/2 cup chopped nuts (optional)
Mix oil, vanilla, sugar, egg and pumpkin together. Add dry ingredients. Drop by teaspoons (or use a cookie scoop) onto a greased cookie sheet. Bake at 350 degrees (F) for 10-12 minutes. Cool and cover with frosting.
Frosting:
- 3 Tablespoons butter
- 3 Tablespoons milk
- 1/2 cup granulated sugar
- 1 cup powdered sugar
- 3/4 teaspoon vanilla
- orange food coloring (optional)
Mix butter, milk and granulated sugar. Boil for one minute. Cool (set pan in cold water). Add powdered sugar, vanilla, and food coloring (if using) and spread on cooled cookies.
Enjoy!
~ hannah jane