This is another from my ancient Libby’s “Great Pumpkin Cookbook,” and a rare cookie recipe that was egg-free from the start.

I’d recommend using a stand mixer if you have one. The batter’s a little stiff for a hand mixer.

The dough freezes well, so double up the batch and save some to bake later. It’s also easy to work with — when he was only 4, Big Guy was able to cut out his own cookies and put them on the baking sheet without too much damage.

Pumpkin cookies

• 1/4 c. shortening
• 2/3 c. firmly packed brown sugar
• 1/2 c. pumpkin
• 3/4 c. light molasses
• 3 c. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. ginger
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. allspice

Cream shortening and sugar; stir in pumpkin and molasses. Combine dry ingredients and add to rest, a third at a time. Chill 2 to 3 hours.

On lightly floured surface, roll dough 1/8 inch thick. Place cookies on greased sheets; bake 8-10 minutes at 375 degrees. We added colored sugar to ours before baking.

Reviews:

Mine: The pumpkin taste was disappointingly weak. It reminded me more of a traditional molasses cookie, though crispy as opposed to soft. That could be because I used dark rather than light molasses. I might try cutting back on or eliminating some of the more overpowering spices next time, too.

Guys: They both liked it well enough, though it’s not something they routinely beg for.

More egg-free cookies

Copyright 2008 Debra Legg. All rights reserved.

Similar Posts:

None Found

Popularity: 19% [?]