Susan'S Pumpkin Cookies Recipe

Name: Susan'S Pumpkin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. canned pumpkin; 1/2 c. sugar; 1/2 tsp. cinnamon; 1/2 tsp. ginger; 1/4 tsp. nutmeg; 2 c. sifted flour; 1 tsp. soda; 1 tsp. salt; 3/4 c. soft shortening; 1/2 c. brown sugar; 1/4 c. molasses; 1 egg; 1 c. quick rolled oats

Servings: persons

1 c. canned pumpkin
1/2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
2 c. sifted flour
1 tsp. soda
1 tsp. salt
3/4 c. soft shortening
1/2 c. brown sugar
1/4 c. molasses
1 egg
1 c. quick rolled oats

1
Mix pumpkin, sugar and spices together and set aside to be used as the filling.
2
Mix flour, soda and salt in a bowl.
3
To this, add and stir until the batter is no longer lumpy, the shortening, brown sugar, molasses and egg.
4
Blend the rolled oats into the batter.
5
On a lightly floured board, roll the dough to 1/8-inch thickness.
6
Cut into 4 dozen circles with a 2 1/2-inch cutter.
7
Place half of the circles on cookie sheet.
8
Place 1 teaspoon filling on each of these circles.
9
Cover with the second half.
10
Seal edges.
11
Bake for 15 minutes at 375u00b0.

938

kcal

Calories

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. canned pumpkin, 1/2 c. sugar, 1/2 tsp. cinnamon, 1/2 tsp. ginger, and more.

Yes, Susan'S Pumpkin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Susan'S Pumpkin Cookies

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