CRUNCHY GINGERY PUMPKIN COOKIES WITH
about 5 ½ to 6 dozen cookies
- 2¼ cups sifted
- 1 teaspoon baking
- 1½ to 2 teaspoons
- ½ teaspoon salt
- ½ cup butter or
margarine or shortening, or ¼ cup each butter/margarine and shortening, at room temperature (see note)
- 1½ cups light or
dark brown sugar, firmly packed, or the equivalent of 1½ cups sugar in
granulated sugar substitute
- 2 eggs, lightly
beaten (see note)
- ½ cup canned or
mashed cooked fresh pumpkin or acorn squash (see note)
- 1 teaspoon
- 1 cup coarsely
chopped pecans, or English walnuts, or Macadamia nuts (optional)
- ½ to ¾ cup minced
crystallized/candied ginger (optional)
Sift together the
first 4 ingredients. In a medium bowl,
cream butter until smooth. Gradually add
brown sugar, beating until light and fluffy.
Add pumpkin and vanilla, mixing well.
Stir in dry ingredients and nuts
and crystallized ginger, if desired, mixing well. Drop dough by rounded teaspoonfuls, 2 inches
apart, onto un-greased (or very lightly greased) baking sheets. Bake in a preheated moderate oven (375
degrees F.) for 10 minutes, or until done.
Do not overbake. Transfer
cookies to wire racks to cool. Cookies
will firm upon cooling. Store in an
Note: Cookies made with butter will tend to be
flatter and the dough will spread out more readily as they bake than those made with
margarine or shortening which tend to puff and hold their shape. The flavor of butter, however, can not be
Note: May omit eggs; use the equivalent of 2 eggs
in egg substitute, IE Egg Beaters.
Note: Do not use pumpkin pie filling.