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by on October 29th, 2013

Babe’s Pumpkin Cookies

Fantastic fall cookie.

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Cats, ghost, witches, colored leaves, pumpkins, turkeys, falling leaves, the smell in the air are signs of fall and the holidays to come. I just love fall because I know those hot days of summer are behind us and we will start having a little chill in the air in the evenings. Thanksgiving is one of my favorite holidays and I think that’s because it’s the easiest meal I ever put together.

Thanksgiving is all about pumpkins and I’m not even a pumpkin pie fan. Pumpkin bread, pumpkin bread pudding, pumpkin tomato soup and these pumpkin cookies should be on your list of things to try for the holidays. I even bought a pumpkin piñata which I’m filling with candy and toys for the four little grandsons to bang away at.

One of the good things about these cookies is you can make these ahead and freeze them and bake them when you want a hot treat to go with your cup of tea (or coffee) in the morning or for an afternoon snack. They are fantastic and make my mouth water thinking about the ginger, nutmeg and cinnamon that spice up these little cookies and the dough has molasses in it which gives the cookies a deep brown color. I normally use a 3″ cookie cutter but the day I made these I knew I was going to be taking them to craft circle to share so I wanted to get as many out of a recipe as I could.  I ended up tripling the recipe and each recipe makes about 24 cookies.

Babe was my sister’s mother-in-law and this wonderful recipe was one she use to make. I have several recipes of hers and her mother-in-law’s that I still go to like their banana nut bread and an asparagus casserole.

I hope you will try these cookies; I know you will FALL in love with them.

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Some of the ingredients for the cookies.  I forgot to get out the eggs and flour.

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The cookie dough is pretty stiff. Make sure you level off your cups of flour. Also, I think I would like the oats pulse a few times in a food processor or blender before adding to the dough because it will make rolling out and cutting a little easier.

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Mix all the filling ingredients and set aside.

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Roll out about 1/8″ thick and cut with a 2 or 3″ biscuit cutter. Top with a teaspoon or so of the filling.

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Top with another dough round and crimp edges lightly with fork. Bake at 350° for 12-14 minutes.

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Perfect with one of my new teas and I just love my new little tea pot.

Babe’s Pumpkin Cookies 

Filling:

1 c. canned pumpkin
1/2 c. sugar
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ginger

Cookie dough:

2 c. flour
1 tsp. salt
1/2 tsp. soda
1/2 c. brown sugar
1 egg
3/4 c. shortening
1/4 c. molasses
1 c. oats

Sift dry ingredients, add brown sugar, egg, shortening and molasses. Blend in oats. Roll out 1/8″ thick and cut into 48 circles using a 2″ cookie cutter. Place filling on half of the circles. Top with remaining circles. Seal with fork. Prick tops. Bake at 375° for 12-15 minutes.

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Good to the last bite. Best, warm right out of the oven.

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2 comments to Babe’s Pumpkin Cookies

  • San West

    These sound so yummy! Can’t wait to make some! I know you said best warm from oven. How to they keep?

  • I froze some unbaked ones to bake another time. I would just keep in covered container on counter. Rewarm in microwave for a few seconds before eating. If you use a bigger cookie cutter you can get more filling on inside.

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