Always nice to have a last-minute, go-to recipe at hand in case you have to stretch the dessert offering for unexpected guests or need a little something to tide people over as the turkey finishes roasting to perfection. Given the season, one is most likely to have an extra can of pumpkin on hand and could put this cookie recipe together in quick time. Nothing like coming into the house to the scent of fresh cookies exiting the oven.
Pumpkin Drop Cookies
Preheat oven to 375 degrees. Either line baking sheets with parchment or use vegetable oil spray to grease them.
1/2 cup butter-flavored shortening (plain will work, too!)
1 1/4 cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla extract
Freshly-grated zest of one orange
1 1/2 cups canned pumpkin
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup dried cranberries (plump them in warm water and drain before adding.)
1 cup chopped walnuts
Cream together the shortening and brown sugar. Beat in the eggs thoroughly. Add in the vanilla, orange zest, and pumpkin. Stir together the dry ingredients and blend into the creamed pumpkin mixture. Stir in the cranberries and nuts.
Drop dough in heaping spoonfuls (teaspoon or tablespoon size, you decide!) onto prepared baking sheets. Bake for approximate 10-15 minutes depending on size. When light brown and slightly firm to the touch, remove to a cooling rack. Glaze with orange icing. If you have some holiday sprinkles on hand, go for it! 🙂
Orange Icing
1 1/2 cups powdered sugar
Enough fresh orange juice to form a glaze.
Crazy Quilts, Catholics & Cookies 