Categories: Cookies
Ingredients
- 2 cups white sugar
- 1 cup butter (2 sticks, 1/2 pound)
- 1 egg
- 1 15-ounce (by weight) can mashed pumpkin (I used Libby’s)
- 1 cup chopped walnuts
- 1 cup golden raisins
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1 teaspoon salt
- 2 teaspoons vanilla
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 4 cups flour (no need to sift)
- 1 package of candy corn
Directions
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Preheat oven to 375 degrees F rack in the middle position
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Melt the butter. Add the sugar and mix.
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Let the mixture cool to room temperature and then stir in the egg.
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Then add the rest of the ingredients, all except the flour, mixing after each addition. Now add the flour, one cup at a time, and mix it thoroughly.
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Let the cookie dough sit for 5 minutes to “rest.”
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Drop by spoonful on a greased cookie sheet, 12 cookies per standard sized sheet.
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Flatten the cookies with a greased spatula (If the dough is too sticky, refrigerate it for a few minutes to firm it up.)
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Bake at 375 degrees F. for 8 to 10 minutes.
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When the cookies come out of the oven, leave them on the cookie sheets and immediately press pieces of candy corn on top as a design.
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Do this right away so that the candy will stick after the cookies have cooled.*
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Let the cookies cool on the sheets for 2 minutes and then transfer them to a wire rack to cool completely.
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Note: – If you fail to put on the candy corn when the cookies are still hot from the oven, you can put it on later using a little dab of powdered sugar frosting (powdered sugar with a tiny bit of milk) as “glue.”