To me it is time for fall and as I wear layers of jackets, hats, and gloves in hopes of the seasons changing quicker, my unconvincing attempts leave me with this one last and final plea: Pumpkin Cookies.
These are without a doubt one of my all-time favorite cookie recipes ever created. Also, for anyone with an egg allergy or if you don’t like them at all than you are in luck for there are no eggs in this one!
What you need…
1 cup canned Pumpkin pie filling mix
1 cup sugar
1/2 cup Cristco shortening
2 cups all-purpose flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon
1/4 t. salt
1/2 cup raisins
Drop dough by teaspoonfuls unto an ungreased cookie sheet.
Bake at 375 for 8-12 min (it will depend on how wet/dry the cookie mixture is), or until light brown. Immediately remove from cookie sheet.
Note: I usually double the recipe and buy the bigger size pumpkin pie filling mix. It is okay to use a bit more filling mix (it doesn’t have to be exactly 1 cup).