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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Rosalie's Pumpkin Cookies Recipe

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This recipe for Rosalie's Pumpkin Cookies is from The Furey Family Cookbook: The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Double batch of dough:
5 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1 cup butter
3 cups granulated sugar
2 cups canned pumpkin
2 eggs
2 tsp vanilla

Frosting (enough for a double batch):
8 oz cream cheese, softened
1 stick butter, softened
1 box powdered sugar (1 lb)
1 tsp vanilla

Directions:
Directions:
In a medium bowl, mix flour, baking soda, powder, salt, cinnamon, and nutmeg. Set aside. Beat together butter and sugar. Add pumpkin, eggs, and vanilla. Beat until light and creamy. Add in dry ingredients. Drop by rounded teaspoons onto baking pan. Bake at 350°F, 12-15 mins. or until LIGHTLY browned. Cookies will rise when done. To make frosting, beat butter and cream cheese until light and fluffy. Add sugar gradually until completely mixed, then add vanilla. Frost cookies after they have cooled.

Personal Notes:
Personal Notes:
These are David's favorite cookies and with good reason. His mom makes them every time we go home for a visit in the fall or winter. She always makes a double batch of dough and keeps it in the fridge/freezer for emergencies. Really good complement to your morning coffee during the holidays!

 

 

 

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