A VERY SIMPLE BUT SEASONAL RECIPE

This is a pumpkin wall hanging I made several years ago. This little guy stays in storage until the week before Halloween. Isn't he sweet?






'Tis the season of the pumpkin. And I have to share this with you. My sister-in-law Carol gave me this recipe so long ago, I can't remember how many years I've been making these cookies. I'm thinking at least fifteen years. They are truly my family's (especially Krissy's) favorite cookie. They're simple. They're pumpkin. They're just perfect for autumn.

PUMPKIN COOKIES

1/2 cup butter
1 cup canned pumpkin
1 cup sugar
1 egg, slightly beaten
1 teaspoon milk
1 teaspoon vanilla
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

Preheat oven to 375 degrees.

Microwave butter for thirty seconds to melt.

In a large bowl with a spoon mix together pumpkin, sugar, melted butter, beaten egg, milk and vanilla.

In a separate bowl, mix dry ingredients. Add to pumpkin mixture and mix by hand until smooth.

Drop by rounded teaspoonfuls onto cookie sheet, about 1 1/2 inches apart.

Bake 10 to 12 minutes, just until bottoms are slightly brown.

Tip #1: do not overbake.

Tip #2: these cookies will seem dry when you first bake them. Here's the secret. After they've completely cooled, store them in an airtight plastic container at room temperature overnight. (I use ziplock plastic storage containers.) You'll be amazed how moist they are the next day. And after that it's fine to put them in your cookie jar. They'll stay moist.

They're wonderful. They're autumn personified.



Here's another photo of my sweet little pumpkin. He really is little. That's my coffee cup he's sitting next to. Yep. This is counted cross stitch done on 32 count Tumbleweed linen with one strand of floss over one linen thread. Anyone interested in having this pattern? :-) My email link is in my profile.