How to Make Pumpkin Cookies from Canned or Fresh Pumpkin - in easy illustrated steps
This month's notes: April 2017: Stored US apples are still available. See your state's crop availability calendar for more specific dates of upcoming crops.
Easter will be April 16, 2017 - if you want to take your children to a free Easter egg hunt - see our companion website to find a local Easter Egg hunt!
And we have home canning, preserving, drying and freezing directions. You can access recipes and other resources from the drop down menus at the top of the page or the site search. If you have any questions or suggestions, feel free to write me! Also make your own ice cream; see How to make ice cream and ice cream making equipment and manuals. Have fun, eat healthier and better tasting, and save money by picking your own locally grown fruit and vegetables, and then using our easy directions
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How to Make Homemade Pumpkin Cookies!
Pumpkin cookies are a great change from chocolate chips and other cookies, as they are much more nutritious, as well as tasty! The taste is reminiscent of pumpkin pie and they're great warm from the oven or warmed later in the microwave! They have a light, soft, almost bread-like texture! and of course, you can add orange food coloring to the icing and use frosting to make jack-o-lantern faces or other designs on them, too! Perfect for Halloween, Thanksgiving or Christmas and holiday parties.
Directions for Making Pumpkin cookies
Ingredients and Equipment
Cookie Dough Ingredients
Pumpkin Cookies Recipe
- Preheat oven to 375 F (190 C).
- Lightly grease two cookies sheets (whatever size you have) with
vegetable shortening (like Crisco. If you are the UK, there is something
called Trex vegetable fat in the refrigerated section of the supermarket
near the butter. I'm told it a good substitute for Crisco. )
Prepare the icing:
- Carefully, lightly brown the butter in a saucepan over medium-low heat.
Be careful not to burn it. If you have trouble getting it to brown, down
worry about it, it is mostly to add the color!
the browned butter from heat.
in the confectioners' sugar and the vanilla extract. It will start off think
and lumpy, until you add the milk in the next step.
in just enough milk to make the mixture smooth and spreadable. It probably
will only take a small amount, like 1/8 to 1/4 cup.
- Set aside
- Prepare the Cookie dough
In a large mixing bowl, mix the butter and brown sugar together until light and smooth.
in the eggs, pumpkin and vanilla extract.
a separate bowl, stir together the flour, baking soda, baking powder and
spices (cinnamon, allspice, ginger and nutmeg).
the two bowls (just pour the smaller bowl into the larger) and
- Stir until blended.
- Stir in the chopped nuts (optional).
- Use a ordinary spoon (table, soup) or small ice cream scoop to drop the cookie dough onto the greased cookie sheet (you can also use the silicon cookie sheet cloths on a regular cookies sheet, the cookies will come off more easily).
- Bake pumpkin cookies in the oven for 10 to 15 minutes, or until
the cookies on racks and while they are still warm (but not hot)
- Spread the butter icing on them!
They're great warm, or later when cool!
Complete Water Bath Canner Kit
This is the same type of standard canner that my grandmother used
to make everything from applesauce to jams and jellies to tomato and
spaghetti sauce!. This complete kit includes everything you need: the
canner, jar rack, jar grabber tongs, lid lifting wand, six pint jars with
lids and rings, a plastic funnel, labels, bubble freer, and the bible of
canning, the Ball Blue Book. You'll never need anything else except more
jars and lids!
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This page was updated on 28-Apr-2017
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