I found this recipe in “The Advertiser”, Canonsburg, PA in November, 1976. I have made them every year since---often taking them wherever Thanksgiving is celebrated with family.
I generally split the batter, adding raisins to one part and nuts (pecans or walnuts) to the other--- satisfying those who prefer raisins over nuts, and vice versa.
Pumpkin Cookies
- 5 c. unsifted flour
- 2 c. butter, softened
- 2 tsp. baking soda
- 2 c. sugar
- 1 tsp. salt
- 3 eggs
- 1 tsp. cinnamon
- 2 c. pumpkin
- 1 tsp. nutmeg
- 3 tsp. vanilla
- 1 tsp. ground cloves
- Chopped nuts or golden raisins
Sift together flour, soda, salt, cinnamon, nutmeg and cloves. Set aside.
Cream butter and sugar together. Blend in eggs, pumpkin and vanilla. Gradually add the dry ingredients and mix well. If desired, add chopped nuts or golden raisins.
Drop batter from a teaspoon onto greased cookie sheets and bake for about 10 minutes at 350degrees. When cookies are cool---frost with following icing.
Icing
- 2/3 c. butter
- 4 c. confectioners sugar
- 1 tsp. vanilla
- 2-3 T. milk
Beat butter until creamy, add about ½ c. sugar at a time, and beat well after each addition. Add vanilla and milk a little at a time and beat well. Ice cookies. Makes a large batch.
