1 cup lard 1 cup brown sugar
1 cup pumpkin 2 cups flour
1 tsp cinnamon 1 tsp soda
1 tsp baking powder 1/2 tsp salt
Mix together sugar, lard and egg. Add pumpkin. Mix well. Sift dry ingredients. Add to mixture and beat well. Drop on cookie sheets. Bake at 350 degrees for 10-20 minutes. When slightly cooled frost with this icing.
Cream: 1 tsp butter, add 1 tablespoon milk, 1/4 cup pumpkin and add 10x sugar. A very delicious and moist cookie.
- Mandy’s Hints: The above recipe is written just as it appears in the book. I used unsalted butter as the “lard”.
- I did not chill these cookies at all and they turned out great.
- I baked these for exactly 12 minutes and they were perfect.
- I did not make the icing referenced in this recipe – I used the leftover cream cheese frosting (recipe here – and I know, I know, how do I still have the frosting left over? Because I made THAT much!!) and it was DELICIOUS!
*The Amish Cooking cookbook has hundreds (maybe thousands? I haven’t counted and don’t plan on it..) of recipes and no names were listed as to whom to give credit to for the actual individual recipes. Therefore, I can not give credit to the proper person for these yummy, definitely-making-again pumpkin cookies. I made these because I called my mom asking for a cookie idea. I needed to use up the rest of my stinking cream cheese frosting that was STILL taking up room in my fridge. She suggested a pumpkin cookie and she was right, as always! 🙂