Peter Peter Pumpkin Eater

If you love cooking with pumpkin,

like I do,

you might have a recipe folder just for pumpkin recipes.
There's nothing like the taste of pumpkin to evoke
the feeling of fall.

My friend, Becky, does and calls it

her "Peter Peter Pumpkin Eater" folder.

That just makes me smile.

But it's a wonderful idea.

I'm on the lookout for some

orange file folders so I can get my pumpkin 

recipes all in one spot.

Here's a terrific pumpkin cookie recipe for your folder.

I've been making these forever and

a couple times each season.

I usually bake up a few of the small pie pumpkins and

freeze the puree.  

But if you need a pumpkin fix quick canned pumpkin is just fine.

Either way these cookies are soft and yummy.

The original recipes calls for raisins and chopped nuts, 

and this delicious maple tasting frosting.

With my families picky taste buds  I have 

made these minus the nuts 

or minus the raisins

or, can you believe this, minus the frosting!

Here's the original recipe and enjoy them 

however your taste buds desire.

The Great Pumpkin Cookies

Cream: 1 cup butter

 1 egg

          1 cup sugar

      Add: 1 teaspoon vanilla

         1 cup pumpkin

In a separate bowl whisk together:

              2 1/2 cups flour (12.5 oz)

        1 teaspoon cinnamon

         1/2  teaspoon nutmeg

1 teaspoon salt

                 1 teaspoon baking powder

            1 teaspoon baking soda

Add flour mixture to the wet ingredients.

Soak 1/2 cup of raisins in boiling water until

plumped. Drain and add.

Add:  1/2 cup chopped nuts

Place dough in the frig for about 1 hour

to firm up the butter so the cookies 

don't spread.

I like big cookies so I use a large scoop to

measure out the dough.  Make them as small or

large as you like.  You'll just have to adjust the baking

time accordingly.

Place cookie dough on baking sheet.

Bake at 350 degrees for about 15 minutes, more or less.

Frosting:

      Place: 3 Tablespoons of butter

1/4 cup milk

            3/4 cup brown sugar

in a small saucepan and bring to a boil.

Cool mixture.

Add: 1 teaspoon vanilla

and enough powdered sugar to 

make the frosting into a spreadable consistency.

(Usually 2 cups)

Kyle's "the Great Pumpkin" Cookies

Until Next Time-