My mom makes the best pumpkin cookies. I have not tried making them gluten free yet (I don’t have a lot of time). They are great without frosting, but if you have the ingredients and the time, you might as well frost them.

Mary’s Pumpkin Cookies

• 1 cup sugar
• 1 cup shortening
• 1 egg
• 2 cups flour
• 1 tsp soda
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 cup pumpkin
• 1 cup raisins or dates, cut up
• 1 cup chopped nuts
• 1 tsp vanilla

Sift flour, soda, salt, baking powder, and cinnamon. Cream shortening and sugar. Add egg and beat well. Add dry ingredients, raisins or dates, nuts, pumpkin and vanilla. Drop by teaspoonfuls on greased cookie sheet. Bake 12-15 minutes at 350 degrees. Frost when cool. Makes about 90 cookies.

Caramel Frosting

Heat until just ready to boil:

• 5 TBSP butter or margarine
• 1/2 cup brown sugar, firmly packed
• 4 TBS milk

Remove from stove and add 1 cup sifted powdered sugar and 3/4 teaspoon vanilla. Beat until smooth (add more powdered sugar to reach desired consistency).

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I hope you have enjoyed December’s great family recipes series. I’m brainstorming a new series for January. Any suggestions for future posts are always welcome!