Pumpkin Cookies
Betty Crocker drop cookies made with canned pumpkin, raisins and pecans.
🍽️ Makes 72
Ingredients
| 1.5 cups | 360 ml | brown sugar (packed) |
| 1 tbsp. | 15 ml | baking powder |
| 0.5 cup | 120 ml | shortening |
| 1 tsp. | 5 ml | cinnamon |
| 2 | eggs | |
| 0.5 tsp. | 2.5 ml | nutmeg |
| 1.75 cups | 420 ml | canned pumpkin |
| 2.75 cups | 660 ml | Gold Medal Flour |
| 0.25 tsp. | 1.3 ml | ginger |
| 1 cup | 240 ml | raisins |
| 1 cup | 240 ml | chopped pecans |
Instructions
Heat oven to 400° (mod. hot). Mix sugar, shortening, eggs, and pumpkin thoroughly. Measure flour by dipping method (p. 5) or by sifting. Blend dry ingredients; add to pumpkin mixture, stirring until well blended. Add raisins and pecans. Drop batter by teaspoonfuls on ungreased baking sheet. Bake 12 to 15 min., or until lightly browned. Cookies may be iced when cool with a thin butter icing. Makes about 6 doz. cookies.
Note: If you use Gold Medal Self-Rising Flour, omit baking powder and salt.