My family has been making these cookies for many years.
Perfect for large gatherings or sharing because this recipe makes 4-5 dozen
They have a nice pumpkin flavor, with a cake-like texture.
DELICIOUS!!!
PUMPKIN COOKIE RECIPE
4 eggs
1 cup olive oil
2 cups sugar
15 or 16 oz pumpkin puree*
3 cups flour
2 tsp baking powder
1 tsp baking soda
2 1/4 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp nutmeg Dash of salt
Preheat oven to 375°
Beat eggs, oil, and sugar on medium in a large mixing bowl until blended.
Add pumpkin and mix thoroughly.
In separate bowl, sift together flour, baking powder, baking soda, salt, and spices.
Gradually add flour mixture to pumpkin mixture. Mix on medium until smooth.
Spoon heaping teaspoons onto cookie sheet (we make globs of batter about 1 1/4" in diameter).
Bake 10 - 12 minutes.
Drizzle with chocolate frosting, if desired.
*The original recipe calls for 16 oz, but the standard can size shrank so now we use 15 oz.
*The original recipe calls for 16 oz, but the standard can size shrank so now we use 15 oz.
CHOCOLATE FROSTING DRIZZLE RECIPE
1/3 cup butter
1/3 cup cocoa powder
1 1/2 tsp vanilla
2 cups powdered sugar
3 or 4 tbsp milk (2 tbsp if using to frost a cake)
In medium saucepan, melt butter over low heat. Remove from heat and add cocoa powder. Stir until well blended. Beat in powdered sugar and milk until smooth. Drizzle onto cookies with a spoon. The frosting will become stiffer as it cools, so if it becomes too thick to drizzle, just warm back up it on low heat until it melts.
ESSENTIAL OIL OPTIONS
Try adding a drop or orange or cinnamon Vitality oil to the batter or drizzle recipe :)
Try adding a drop or orange or cinnamon Vitality oil to the batter or drizzle recipe :)
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