Cream butter with both sugars on medium speed about 5 minutes until light and creamy. Add pumpkin, eggs and vanilla, next sift in flour, baking powder and soda, spices and add currents.
On a greased cookie sheet tray, scoop 4 ounces of batter onto parchment paper and smooth out with a tablespoon to the diameter of 4 to 5 inches. Leave 2 inches between cookies to spread out.
Bake cookies in a preheated oven at 350 degrees for 15 to 20 minutes until firm. Let cookies cool for five minutes and remove to cool on a baker's rack until completely cool.
For orange glaze, cream butter with sugar, blend well. Next add in orange zest, juice and bitters blending until smooth. Make a pin wheel of orange glaze with a pastry bag starting in the middle going round and moving outward. Taking the tip of a paring knife, lightly pull the knife over the glaze from the center to the outside of the cookie.
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Jumbo Pumpkin Cookies
1/3 cup flour
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup mashed cooked pumpkin
2 tablespoons golden raisins
1 tablespoon frozen egg substitute, thawed
1 teaspoon vegetable oil
vegetable cooking spray
1 tablespoon chopped pecans
Combine first 6 ingredients in a bowl; set aside. Combine pumpkin and next 3 ingredients; add to dry ingredients, stirring just until moistened. Spoon batter into 2 (3-inch) circles on a baking sheet coated with cooking spray; sprinkle with pecans. Bake at 375 for 17 minutes or until cookies spring back when touched lightly in the center.
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GREAT PUMPKIN COOKIES
MAKES ABOUT 20 COOKIES
2 cups flour
1 cup quick oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup margarine or butter softened
1 cup of firmly packed brown sugar (dark or light)
1 cup of sugar
1 egg
1 teaspoon vanilla
1 cup Libby's Solid Pack Pumpkin
1 cup semi sweet chocolate chips or M&M's candies
1 cup raisins
1 cup nuts (any kind)
Preheat Oven to 350° F. Combine flour, oats, baking soda, cinnamon and salt. Cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread into shape using a thing metal spatula. Bake at 20 to 25 minutes until cookies are firm and lightly browned.
Note: You can double the recipe if you use can pumpkin, since you usually have a lot left over.
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Pumpkin Cookies
1 cup Shortening
3/4 cup Sugar
1 cup Cooked, strained Pumpkin(or canned)
1 Egg
2 cups Flour
1 cup Raisins
1/2 cup Molasses
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Salt
Pre-heat oven to 375.
Cream shortening and sugar.
Mix in pumpkin ,egg, and molasses.
Stir in dry ingredients, spices and raisins.
Drop by the spoonful onto an ungreased baking sheet.
Bake 10 to 12 minutes.
Beat oil and sugar in mixing bowl. Add eggs, beating well. Sift flour, baking powder, baking soda, spices, and salt together. Add to sugar mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips, walnuts, and vanilla. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350 F for 10 to 12 minutes or until golden brown. Cool on wire rack.
You are the Best! I didn't think I would get an answer so quickly! I printed out all the pumpkin recipes they all sound so yummy! I probably have enough to make a couple of different kinds!
Perfect timing! I am at home with a sick child today so I decided to do some baking and I was wondering what to do with that leftover pumpkin in my refrigerator. I'm going to make some pumpkin cookies for Halloween treats.
Have you ever made Pumpkin Bars or Pumpkin roll? It has a cream cheese icing. I'll look up my recipe & post it for you. The Pumpkin Roll is the same thing, except it is rolled up jelly roll style & sprinkled with powderd sugar.
Originally posted by Jeannie from the Nov 2002 WFD thread
Pumpkin Chip Cookies
10 dozen
Subtle pumpkin and cinnamon flavor.
Please Make NO substitutions.
1 1/2 cups butter, softened
2 cups packed brown sugar
1 cup white sugar
1 egg
15 oz can solid pack pumpkin
1 teaspn vanilla
4 cups all purpose flour
2 cups quick cooking oats
2 teaspns baking soda
2 teaspns cinnamon
1 teaspn salt
2 cups semisweet chocolate chips
In a large bowl, cream butter and sugars.
Beat in pumpkin, egg and vanilla.
Combine the flour, oats, baking soda, cinnamon and salt.
Gradually add to creamed mixture.
Stir in chocolate chips.
Drop by tablespoons 2 inches apart onto ungreased baking sheets. ( I use parchment paper...it's reuseable and keeps sheets clean)
Bake 350 for 10-12 minutes or until lightly browned.
Cool on wire racks.
Originally posted by Jeannie in October 2003
What's for Dinner thread.
Pumpkin Chocolate Chip Cookies
1 c. margarine
1 c. brown sugar
1 c. granulated sugar
1 egg
1 tsp. vanilla
1 c. Libby's pumpkin
2 1/2 c. flour
1 c. quick oats
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 c. Toll House Morsels
1/2 c. chopped nuts (optional)
1/2 c. raisins (optional)
Cream together margarine and sugars. Add egg and
vanilla and mix well. Add pumpkin and mix again. Set
aside. Mix together all dry ingredients, flour, soda,
oats salt and cinnamon. Add to wet ingredients and
mix well. Add chocolate chips, nuts and raisins. Mix
one more time. Bake at 350º for 12-15 mins. Large
cookies can take up to 20 mins. *If you're using a
29 oz. can of pumpkin, triple the recipe. They turn
out great!
Originally posted by Jeannie in October 2003
What's for Dinner Thread.
Pumpkin Chocolate Chip Cookies
1 small can Libby's Pumpkin (not pumpkin pie)
1 spice cake mix
1/2 bag Nestles mini chocolate chips
Sift or wisk cake mix (so that lumps are gone). Add
pumpkin and mix well. Add choc. chips. Bake at 375
for about 12-14 minutes. I check bottoms to see if
they have browned. These cookies are easy and
soooo moist. My kids love them.
Pumpkin Cookies of all Kinds 
