pumpkin…tis the season

Fall is in the air…so is anything pumpkin. I’ve had the candy corn in the candy jar for awhile, but baking something pumpkin had not happened until just recently.  I thought about baking some “tried and true” pumpkin bread, but decided on these pumpkin cookies.  The recipe was tucked away in my recipe book, not touched for sometime, destined to be found – so here you go.  By the way, they aren’t that pretty, but they have been kid tasted and stamped with their approval.  

Pumpkin Cookies
2 cups flour
1 cup pumpkin
1 cup sugar
1 stick oleo (softened)
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1 cup chopped dates
1 cup chopped nuts

Mix all of the above and drop by teaspoon size on ungreased cookie sheet.  Bake at 350 degree F. for 12 minutes.  Remove from oven and place on cooling rack.  

1 cup brown sugar
1 stick oleo
4 tablespoon milk

Mix all, in a small saucepan.  Bring to a boil.  Remove and add one box of powdered sugar and 1 teaspoon vanilla.  Drop one teaspoon on top of each cookie.   

  • This recipe is not a new one.  You know how long it has been around when you see the word “oleo” instead of margarine.  
  • Pecans is my first choice for nuts…a close second is walnuts.
  • I line the cookie sheet with parchment paper.  Makes for easy clean-up.
 Butter and pumpkin make a great pair!
 Add sugar… even better!
 Dates and pecans make the mix!
 Aw…the dough!
 Ready for the oven!
 All of this…
…makes frosting.