Easy pumpkin cookie recipe?

Hope these help!





PUMPKIN COOKIES





INGREDIENTS





* 1/2 cup shortening


* 1 1/4 cups packed brown sugar


* 2 eggs


* 1 teaspoon vanilla extract


* 1 1/2 cups canned pumpkin


* 2 1/2 cups all-purpose flour


* 4 teaspoons baking powder


* 1/2 teaspoon ground cinnamon


* 1/2 teaspoon ground nutmeg


* 1 cup raisins


* 1 cup chopped walnuts





DIRECTIONS





1. Preheat oven to 375 degrees F (190 degrees C).


2. Cream shortening and sugar, then add the eggs. Mix well. Add vanilla and pumpkin. Set aside.


3. Sift dry ingredients, then blend into the ';wet'; ingredients. Fold in the nuts and raisins. Mix well.


4. Drop by heaping teaspoons onto a greased cookie sheet, bake for 10 - 15 minutes. Cool. Best eaten if you let them ';ripen'; for a day. Store in a sealed container.





PUMPKIN COOKIES II





INGREDIENTS





* 1/4 cup margarine


* 3/4 cup vegetable oil


* 1 cup white sugar


* 1 egg, beaten


* 1 teaspoon vanilla extract


* 1 cup pumpkin puree


* 3 cups all-purpose flour


* 1 teaspoon baking powder


* 1 teaspoon baking soda


* 1/2 teaspoon salt


* 1 teaspoon ground cinnamon


* 1 cup walnuts





DIRECTIONS





1. Preheat the oven to 350 F (175 degrees C).


2. Cream together the margarine, vegetable oil and sugar.


3. Beat together the egg, vanilla and pumpkin.


4. Sift together the flour, baking powder, baking soda, salt and cinnamon; combine with pumpkin mixture and stir in walnuts.


5. Drop onto ungreased cookie sheet and bake for 10 to 12 minutes. Be careful not to overbake.Easy pumpkin cookie recipe?
Ingredients:





COOKIES


4 cups all purpose flour


2 teaspoons baking powder


1 teaspoon baking soda


1 teaspoon salt


2 teaspoons ground cinnamon


1 teaspoon allspice


2 cups vegetable shortening


2 cups granulated sugar


1 can (15 oz.) LIBBY'S庐 100% Pure Pumpkin


2 large eggs


4 teaspoons vanilla extract, divided


2 cups raisins


1 cup nuts, chopped


FROSTING


2/3 cup butter, softened


3 teaspoons to 4 rum extract


4 cups powdered sugar


1/2 cup NESTL脡庐 CARNATION庐 Evaporated Milk





Directions:


FOR COOKIES:


PREHEAT oven to 350掳 F.





COMBINE flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded teaspoons onto ungreased baking sheets.





BAKE for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting.





FOR FROSTING:


BEAT butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin).Easy pumpkin cookie recipe?
This is a recipe for scones, but I think you call them cookies:-





Pumpkin Scones





2 cups Self Raising Flour


1 tablespoon icing sugar


1/2 cup cream


1 cup milk


3/4 cup cooked mashed pumpkin





Combine all the ingredients in a bowl and mix.


Turn onto a heavily floured surface and pat the


dough out to approx. 2 cm thickness.


Cut into rounds with a scone cutter and place


on a greased oven tray.


Bake in a hot oven for 10 - 15 minutes or until


golden brown.
Try these sites: http://www.christmas-cookies.com/recipes鈥?/a> , http://www.kids-learn.org/pumpkins/recip鈥?/a> , http://allrecipes.com/recipe/iced-pumpki鈥?/a>
Ghostly Pumpkin Cookies - Pumpkin Cookie Recipe





* 2 cups all-purpose flour


* 1 cup quick oats, uncooked


* 1 teaspoon baking soda


* 1 teaspoon cinnamon


* 1/2 teaspoon salt


* 1 cup butter, softened


* 1 cup brown sugar, packed


* 1 cup granulated sugar


* 1 egg, slightly beaten


* 1 teaspoon vanilla


* 1 cup pumpkin puree


* 1 cup semisweet chocolate chips


* 1/2 cup chopped pecans, optional





PREPARATION:


Preheat oven to 350掳. Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix. Alternate additions of dry ingredients and pumpkin, mixing well after each addition.


Stir in chocolate chips and pecans, if using.





For each cookie, drop a scant 1/4 cup dough onto lightly greased cookie sheet. Using a thin metal spatula, spread dough into a ghost shape. Bake 20 to 25 minutes, until cookies are firm and just lightly browned. Remove from cookie sheets; cool on racks. Spread cookies with white icing and trim facial features with purchased chocolate tube icing.