Monday, October 10, 2011

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.

      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-


  1. I have accumulated quite a few pumpkin recipes in the last month, unfortunately I am the only one who likes pumpkin. So sad.....

  2. Good morning Kyle! I have two "orange files for you! What a very clever idea using them gor your pumpkin recipes! Email me you address and I will send them to you :)

    Your cookies look wonderful...thanks for the recipe!

    Hope you have a wonderful week. Carolyn :)

  3. I'll need to try this one. Looks yummy, and pumpkin is our favorite. Although, I had to giggle while reading your post. I'll need to make mine minus nuts and raisins too, and the only one here who eats frosting is ME. It's insane!!!

  4. Mmmmmm! Can you figure out how to make those gluten free? ;)

  5. These look delicious - thanks for the recipe!