Pilgrim Pumpkin Cookies
Submitted by dunmirerld
Spiced pumpkin cookies with cinnamon, nutmeg, allspice and ginger. Soft drop cookies topped with cinnamon sugar baked in 15 minutes.
YIELD
4 servingsPREP
30 minCOOK
15 minREADY
45 minThese pillowy soft pumpkin cookies taste like autumn wrapped in a cinnamon-sugar hug.
Pumpkin puree keeps them moist and tender while a quartet of spices (cinnamon, nutmeg, allspice, and ginger) delivers that classic pumpkin pie flavor. A sprinkle of cinnamon sugar on top before baking creates a sweet, sparkly crust.
Drop them by generous spoonfuls and bake just 15 minutes for cookies that stay soft for days.
Chef Tips
- Use canned pumpkin puree, not pumpkin pie filling
- These spread very little, so make them generous from the start
- The cinnamon sugar topping is key for texture and flavor
- Store in an airtight container to keep them soft
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Cream shortening and sugar thoroughly.
Add egg, pumpkin, and flavorings, mixing well.
Sift together dry ingredients and sift into creamed mixture. Mix well.
Drop by large teaspoonfuls on a greased baking sheet (or a sheet covered in aluminum foil); these spread very little.
Sprinkle equal amounts of sugar and cinnamon, mixed together in a shaker, over cookies.
Bake about 15 minutes.
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