Thursday, November 6, 2008

Janet's really good Pumpkin cookies

My dearest friend Janet gave me this recipe for pumpkin cookies. Back when school had lots of goodies sent in I survived making these cookies. They are fast! They make a lot! AND they are really good. It's a rainy, cold, wet day here in the Northwest and nothing is better than the smell of pumpkin cookies in the oven. Make some too!

Janet's Pumpkin cookies

preheat oven 375 degrees F.

makes 6 dozen cake like cookies

1 cup veggie oil

3 Cups sugar

2 eggs

1 large can pumpkin......what is a large can? When we were making this recipe it was three and half cups

1 cup chopped nuts

1 large package of chocolate chips (2 cups)/ raisins Opt but necessary!

5 cups flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt

2 tsp vanilla extract

2 tsp nutmeg

2 tsp cinnamon

Mix oil, sugar, eggs, pumpkin, vanilla and spices in a large bowl using a large spoon. Mix dry ingredients together, sift to blend in leavening ingredients.

Stir dry ingredients into wet stirring just enough to mix, too much stirring makes tough cookies, Add the nuts, chocolate chips and raisins

Drop by teaspoons onto greased cookie sheet. These cookies rise and get big so give them space to do so.

Bake for 12 minutes or until lightly brown. The baked cookies freeze well remember it is 6 dozen after all!

2009- I've had lots of questions about this recipe. Yes it is large you can split the ingredients in half and know that Pumpkin in a small can is (15 oz. can) equals 1 3/4 cups pumpkin puree.
Freezing these cookies is just fine. In a good freezer they last about 9 months. Wrap them up good. I don't recommend freezing the dough from cake type cookies like these, the dough will freeze it just doesn't raise into the lovely puffy cake cookie as well. However butter based cookie doughs freeze very well, and bake up perfectly.

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