Pumpkin cookies are my favorite fall recipe. My mom made them every Fall; my batch without pecans (just not a fan). As with most things in my family, there is a small, somewhat unrelated story to go along with this amazing recipe.
The title of this blog post is a wee bit deceptive — this recipe isn’t actually my mom’s recipe, but I think of it as hers. It came from Meta Costa (I think that was her last name. The recipe only has her first name. It reads “Meta’s Pumpkin Cookies”). I believe that Meta was the mother of one of my mom’s best friends in school. Also, my mom’s name was Jean but everyone called her “Cookie”, hence the “Cookie’s Cookies” in the title. It came from a character in the Blondie & Dagwood comic strip. Why she got this name from a comic strip, I don’t think I will ever know. I’m not really sure she knew. Every member of my mom’s immediate family had a nickname that had absolutely nothing to do with their real name, but we’ll save that family goodness for another time.
One more thing before we get down to business. These pumpkin cookies are absolutely amazing. From the texture of the cookies themselves to the fudge-like consistency of the caramel icing, you will be in cookie heaven. But if you’re looking for some crunchy, healthy, low fat cookie recipe, this pumpkin cookie recipe is NOT what you’re looking for. Seriously. It has the same amount of butter and Crisco as it does pumpkin. If you eat more than a couple of cookies at a time, you may go into a diabetic coma from the sugar in them. I’m sure I could fiddle with the recipe and make it healthier but I simply don’t want to. I like them just the way they are and there’s something nostalgic about them. If you’re wondering why this recipe calls for Crisco and butter (margarine) both, there is a reason for it. I was curious myself. If you are also curious, here is a great explanation.
Without further delay, here’s the recipe for pumpkin cookies.
Meta’s Pumpkin Cookies
Sift together:
2 cups flour
1/2 tsp baking powder
1 tsp soda
1 tsp cinnamon
Cream together:
1/4 cup margarine/butter
3/4 cup Crisco
1 cup white sugar
1 cup pumpkin
1 egg
1 tsp vanilla extract
1/2 cup chopped dates
1/2 cup chopped pecans (optional)
Icing:
3 Tbsp margarine/butter
1/4 cup milk
1/2 cup packed brown sugar
1 1/2 cup + 2 Tbsp confectioners sugar
1 tsp vanilla extract
Add dry ingredients to creamed mixture and then add vanilla, dates and pecans. Drop by spoonful onto cookie sheet, bake at 350 degrees for approximately 12 minutes. Top with caramel icing.
Directions for icing:
In sauce pan, combine margarine, milk and brown sugar. Bring to a boil for two minutes (stir constantly). Remove from heat and add 1 1/2 cups plus 2 Tbsp confectioners sugar, and vanilla. Beat until thick enough to spread with a knife over cookies. As the mixture cools, it thicken.
Happy Fall and happy baking!
