This pumpkin cookie recipe is Grandma’s favorite. It’s our favorite, too! Every Fall the kids look forward to Grandma’s visit. She brings us a whole container of fresh-baked pumpkin cookies. During her visit, she set out a plate of these cookies and they quickly disappear. Then, a few weeks later, we are rewarded with another visit from Grandma and more of these mouth-watering, seasonal goodies. It’s one of the things that makes us look forward to going “over the river and through the woods…”
We don’t think there’s a better pumpkin cookie recipe than this one.
Contributed by: From the kitchen of Grandma Conesus
Pumpkin Trivia: Pumpkins are grown all over the world on six of the seven continents, with Antarctica being the sole exception. They are even grown in Alaska.
| 1 cup | Shortening |
| 3/4 cup | Sugar |
| 1 cup | Cooked, strained Pumpkin(or canned) |
| 1 | Egg |
| 2 cups | Flour |
| 1 cup | Raisins |
| 1/2 cup | Molasses |
| 1 teaspoon | Baking Soda |
| 1 teaspoon | Cinnamon |
| 1/4 teaspoon | Nutmeg |
| 1/2 teaspoon | Salt |
These cookies undeniably taste best with a cold glass of milk. They also go well with a glass of cider or hot chocolate.
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