Pumpkin Cookies

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Don’t you love fall with all the pumpkin recipes? I have been making these Pumpkin Cookies for decades. They do not have any eggs in them and they rise really high. Usually when I make these Pumpkin Cookies I frost them with a buttercream or cream cheese frosting but this year I decided to leave the frosting off.

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Ingredients

Cream the butter. Add the sugars to the butter and cream them all together.

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Add the pumpkin, water and stir.

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Combine the rest of the dry ingredients.

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Stir dry ingredients into the pumpkin mixture.

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Drop by an ice cream scoop or a heaping tablespoon onto an ungreased baking sheet.

Dip a fork in water and lightly press down on the cookie.

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Bake in a preheated 375 degree oven for 14 – 16 minutes (for the ice cream scoop size) or until golden brown on the bottom. If you dropped by a heaping tablespoon, bake for 10-12 minutes or until golden brown on the bottom.

Pumpkin Cookies

http://www.InDianesKitchen.com

5790DBCD-0C4A-42EE-9C1F-3CD0639DFC27

Ingredients

1 cup brown sugar, firmly packed

1 cup white sugar

3/4 cup butter, softened

15 oz can of pure pumpkin

2 Tbl water

4 cups flour

1 tsp baking powder

2 tsp baking soda

1 tsp allspice or pumpkin spice

1/2 tsp salt

2 tsp cinnamon

Directions

Preheat oven to 375 degrees.

In a large bowl cream the butter. Add sugars and cream with the butter.

Mix pumpkin into butter mixture.

In a bowl mix all of the dry ingredients.

Stir dry ingredients into the pumpkin mixture until combined.

Drop onto an ungreased baking sheet using a large ice cream scoop or heaping tablespoon.

Dip a fork in water and press down on the cookie.

If you used the ice cream scoop, bake for 14 – 16 minutes or until golden brown on the bottom. If you used the heaping tablespoon, bake for 10 – 12 minutes or until golden brown on the bottom.

If you like a sweet cookie, frost with either buttercream or cream cheese frosting.

http://www.InDianesKitchen.com

 

 

 

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Categories: Cookies

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