Ready for Fall Baking!

As a person who loves to cook, (and eat), Fall is one of my favorite times of year! This is due, in part, to the delicious array of autumn recipes that seem to arrive with the passing of the season. Apple Crisp, Baked Squash, Cranberry Sauce, and Pumpkin Pie... I am so ready for Fall baking!

One of my all-time favorite recipes was first published in the Chicago Tribune in 2007. (See the original post here.) The recipe is titled Mimi's Pumpkin Cookies, and was passed down from a Grandmother to a Granddaughter, who was the person who shared this with Tribune readers 4 years ago.

These cookies are fantastic! Easy to make and fairly easy on the budget, these light and fluffy delights are now a commonly requested treat in my home during the months of October and November. Watch for Pumpkin Puree, (Pumpkin Pie Filling), to go on sale at your favorite store. I always snap up an armful of cans. You just never know when you're gonna need to satisfy that sweet tooth... and there's so many tempting creations!

Not wanting the recipe to disappear in the archives, I thought I'd re-post it here, to share with all of you.  Are you ready for Fall baking? Enjoy! Happy Fall!

By the way, after they're baked, and you're scarfing them down with reckless abandon, don't forget to pour yourself a nice, hot cup of coffee, and stop by OnlineAuction.com to relax a bit, while browsing further treasures at FleaPirates Plunder!

Mimi's Pumpkin Cookies
Preparation time: 15 minutes
Baking time: 20 minutes
Yield: 3 dozen

For cookies:
1 cup each: granulated sugar, vegetable shortening, pumpkin puree
1 egg
2 cups flour
1 teaspoon each: baking soda, baking powder, vanilla , cinnamon
1/2 teaspoon salt

For icing:
1/2 cup packed brown sugar
3 tablespoons butter, milk
1/2 teaspoon vanilla
1 cup confectioner's sugar

1. Heat the oven to 350 degrees. Sift the flour, baking soda, baking powder and salt together in a large bowl; stir in the vanilla and cinnamon. Set aside.
2. Beat sugar and shortening with a mixer on medium speed until creamy; add the pumpkin puree and the egg. Beat until just mixed together; reduce mixer speed to low. Add 1/4 cup of the flour mixture, beating until combined. Repeat with remaining mixture, beating after each addition.
3. Drop by generous teaspoonfuls onto a cookie sheet. Bake until barely brown, about 15 to 20 minutes.
4. For icing, combine the brown sugar, butter, milk and vanilla in a medium microwave-safe bowl. Heat on High (100 percent power) until brown sugar melts, about 1 1/2 minutes. Remove from microwave. Stir in confectioner's sugar until icing is smooth, adding a bit more milk if needed to desired consistency. Spoon icing over each cookie.

Nutrition information per serving:
134 calories, 44% of calories from fat, 6 g fat, 3 g saturated fat, 8 mg cholesterol, 18 g carbohydrates, 1 g protein, 82 mg sodium, 0 g fiber