Categories: Cookies

Ingredients

• 2 cups white sugar
• 1 cup butter (2 sticks, 1/2 pound)
• 1 egg
• 1 15-ounce (by weight) can mashed pumpkin (I used Libby’s)
• 1 cup chopped walnuts
• 1 cup golden raisins
• 1 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1 teaspoon salt
• 2 teaspoons vanilla
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 4 cups flour (no need to sift)
• 1 package of candy corn

Directions

1. Preheat oven to 375 degrees F rack in the middle position

2. Melt the butter. Add the sugar and mix.

3. Let the mixture cool to room temperature and then stir in the egg.

4. Then add the rest of the ingredients, all except the flour, mixing after each addition. Now add the flour, one cup at a time, and mix it thoroughly.

5. Let the cookie dough sit for 5 minutes to “rest.”

6. Drop by spoonful on a greased cookie sheet, 12 cookies per standard sized sheet.

7. Flatten the cookies with a greased spatula (If the dough is too sticky, refrigerate it for a few minutes to firm it up.)

8. Bake at 375 degrees F. for 8 to 10 minutes.

9. When the cookies come out of the oven, leave them on the cookie sheets and immediately press pieces of candy corn on top as a design.

10. Do this right away so that the candy will stick after the cookies have cooled.*

11. Let the cookies cool on the sheets for 2 minutes and then transfer them to a wire rack to cool completely.

12. Note: – If you fail to put on the candy corn when the cookies are still hot from the oven, you can put it on later using a little dab of powdered sugar frosting (powdered sugar with a tiny bit of milk) as “glue.”

Email to a friend | Print this recipe | Back