Fall is pumpkin spice season. From pumpkin lattes to pumpkin pie there is practically a pumpkin spice treat for everyone.
I love these traditional pumpkin spice cookies from Fanny Farmer which gives me a quick spice hit throughout the day. I try to save some for the freezer to extend the cookie fix a little longer.
You can buy pumpkin purée (not pumpkin pie filling) or make your own after Halloween if you were displaying baking pumpkins.
Classic Pumpkin Cookies
Servings 30 cookies
Calories 131kcal
Equipment
- 2 cookie sheets
Ingredients
- 1/2 cup vegetable shortening
- 1 cup brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup cooked pumpkin mashed or pureed
- 2 cups flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. ground cloves
- 1/2 cup chopped nuts
- 1 cup raisins
Spice Glaze
- 1 cup icing sugar
- 2 tbsp. water
- 1/4 tsp. cinnamon or mace
Instructions
- Preheat the oven to 350F and line cookie sheets with parchment paper.
- Combine the shortening and sugar and cream them together, then add the egg and vanilla and beeat unti light and fluffy. Beat in the pumpkin.
- In a separate bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg and cloves. Add to the first mixtire and beat until the dough is completely mixed. Stir in the nuts and raisins.
- Use a cookie scoop to drop on the prepared cookie sheets, spacing about 2 inches apart. Press down lightly. Bake for 10 minutes, until lightly browned around the edges.
- Bruce the hot cookies with the spice glaze, then transfer the cookies to racks to cool. The cookies will enhance their flavour over time, so the next day they will be even more delicous.
- Store in an air tight container. They freeze beautifully.
Spice Glaze
- Combine the icing sugar and water and mix well to dissolve any lumps, and make a smooth, running glaze. Brush on cookies while they are still warm.This will give the cookies a clear, shiny top and add a little sweetness. The glaze will harden as it dries and the cookies cool.
Nutrition
Serving: 10g | Calories: 131kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 68mg | Potassium: 90mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1281IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
Make Your Own Pumpkin Purée
A pumpkin yields a lot of flesh, and while canned pumpkin is convenient, you can easily make your own pumpkin purée. Use some now, and freeze the rest.
Servings 10 cups
Ingredients
- 1 large baking pumpkin
Instructions
- Preheat oven to 325°F.
- Cut the pumpkin in half through the stem. Remove seeds and pulp. Save the seeds. Bake, skin side up for one hour or until the flesh is tender.
- Scrape pumpkin meat and place in a large bowl.
- Mash with a potato masher you can use an immersion blender to make quick work of the process.
