Preheat oven 375 | Makes about 3 dozen 
 
 1/2 cup butter, room temperature
 1/2 cup granulated sugar
 1/2 cup light brown sugar, firmly packed
 1/4 cup molasses
 1 egg
 1 cup pumpkin purée, canned or homemade*
 2 cups all-purpose flour
 1 teaspoon baking soda
 1 1/2 teaspoons cinnamon
 1/2 teaspoon nutmeg
 1/2 cup milk
 sifted confectioners' sugar, for dusting  
   Preparation:
 In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. Stir in the pumpkin purée. In another bowl, sift together the flour, baking soda, cinnamon, and nutmeg. Stir flour mixture into the creamed mixture along with the milk. Blend thoroughly but do not over beat. 
 Drop cookie dough by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for about 12 minutes, until set. Cool for a minute; remove to racks and continue to cool. Dust pumpkin cookies with sifted confectioners' sugar.        
 
 
   
 
 
 
 
 
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