Recipe: PUMPKIN COOKIE RECIPES

PUMPKIN CHOCOLATE CHIP COOKIES

1 cup butter or margarine, softened
3/4 cup packed brown sugar
3/4 cup sugar
l egg
1 teaspoon vanilla extract
2 cups flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup cooked or canned pumpkin
1-1/2 cups semisweet chocolate chips

In a mixing bowl, cream butter and sugars. Beat in egg and vanilla. Combine flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips. Drop by tablespoonfuls onto greased baking sheets. Bake at 350 degrees for 12-13 minutes or until lightly browned. Yield: 4 dozen.


PUMPKIN RAISIN COOKIES

1/2 cup shortening
1 cup sugar
1 cup canned pumpkin
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
Dash of salt
1 cup raisins

Frosting:
2 tablespoons butter or margarine
1-1/2 cups confectioners' sugar
2 tablespoon milk
1 teaspoon vanilla extract

In a mixing bowl, cream shortening and sugar. Add pumpkin and vanilla. Combine flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Fold in the raisins. Drop by teaspoonfuls onto greased baking sheets. Bake at 350 degrees for 12-14 minutes or until lightly browned. Cool on wire racks. For frosting, melt butter in a saucepan. Stir in the sugar, milk and vanilla until smooth. Frost cooled cookies. Yield: about 3 dozen.

NOTE: Both of these recipes are from the TASTE OF HOME magazine.