Roxanne’s favorite: Old Fashioned Soft Pumpkin Cookies

I’ve been making these pumpkin cookies forever. They’re a favorite with family and friends during the holidays. I always have to double the recipe because they just disappear! You can play around with the ingredients and add a little more pumpkin, or cinnamon. The glaze on these cookies make it!

2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup butter or margarine, softened
1 ½ cups granulated sugar
1 cup Libby’s Solid Pack Pumpkin
1 egg
1 teaspoon vanilla extract
Glaze (recipe follows)

Makes 3 dozen
Preheat oven to 350 F
In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside. In large mixer bowl, cream butter and sugar. Add pumpkin, egg, and vanilla; beat until light and creamy. Add dry ingredients; mix well. Drop by rounded tablespoon onto greased cookie sheets. Bake for 15 to 20 minutes, or until lightly browned. Cool on wire racks. Drizzle with Glaze.

Glaze (optional): In small bowl, combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract. Blend until smooth.

Note: For variation, stir into batter any of the following:

1 cup raisins
1 cup chopped nuts
1 cup uncooked rolled oats



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