Food, recipes

Pumpkin Pie Alternative

I’ve never been much of a pie maker. In fact, I’ve never baked a pie in my life. I’ve made pies before, but they’ve been the kind that, once put together, are meant to chill in the fridge until ready to be served. I have a great grasshopper pie recipe that I can share  some day, if anyone is interested. If it helps you decide if you’d like to see it on this blog some time, the ingredients include Creme de Menthe. 🙂

Anyway, since I don’t really bake pies, I don’t make pumpkin pie for Thanksgiving. Cookies are more my thing, and thanks be to Betty Crocker, I’ve made “my” traditional pumpkin cookies for years. Some of you may already be aware of these delectable delights, but I’m going to share the recipe here today anyway. When I first made them for my in-laws family, they had never heard of them before and they gobbled them up.

I don’t plan to make them until Thanksgiving, so the only photo I have is the one from my old, tried and true Betty Crocker cookbook.

Pumpkins Cookies
1 cup sugar
1 cup canned pumpkin
½ cup shortening (margarine)
1 tablespoon grated orange peel
2 cups all-purpose or whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼  teaspoon salt
½ cup raisins (optional, I don’t use them)
½ cup chopped walnuts (optional, I do use them)
Light Brown Glaze (recipe below)

Heat oven to 375. Mix sugar, pumpkin, shortening and orange peel. Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in raisins and nuts if used.

Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheet; cool.

(Note: ½ cup semisweet chocolate chip cookies can be used in place of raisins.)

Drizzle Light Brown Glaze over top of each cookie.

LIGHT BROWN GLAZE
¼ cup margarine
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 teaspoons milk

Heat margarine in 1 ½ quart saucepan over medium heat until delicate brown. Stir in powdered sugar and vanilla. Stir in 1 teaspoon of milk until smooth. If not smooth enough use 2nd teaspoon. Drizzle over cookies.

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17 thoughts on “Pumpkin Pie Alternative”

  1. I don’t do pies either. I’m not a big fan of traditional pie crust, therefore, I tend not to make pies. I do have a pumpkin chiffon pie recipe that is good. The crust is made of crushed gingersnap cookies.

    Your cookies looked delicious!

    And I wouldn’t complain if you posted your grasshopper pie recipe!

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    1. Hey Terri, thanks for stopping by and checking it out. Keep a look out, I’m experimenting with my blog and hope to put up a recipe poll soon. I’ll include Grasshopper Pie. 🙂

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  2. Gosh those cookies look good. However my mouth is watering for that creme de menthe. Once you mentioned it, I couldn’t get past the longing. 🙂

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    1. Heya Kathy, Hang in there with the mouth watering. I’m experimenting with my blog and plan to try out a poll soon. I’m going to have people vote on which recipe they’d like to try. I’ll add the Grasshopper Pie in the poll. Thanks for checking out the pumpkin cookie recipe.

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    1. Sorry to put that temptation out there for ya, Pete. I think I’d go through dangerous withdrawal symptoms if I cut out sugar. 😛 Thanks for checking it out, despite your no-sugar diet.

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    1. Hey Viveka, yep, I’m going to make them on Wednesday. We make pumpkin deserts here on our Thanksgiving holiday this Thursday. I thought I’d put up the recipe as soon as I could before the holiday. I just made some Italian cookies today though. I’ll have to share that recipe some time. Thanks for stopping by.

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      1. You have to take photos of your baking – you’re good with your camera. Because the photo on the post isn’t making the cookies any justice.

        You’re a little domestic diva ‘smile

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        1. Hee, hee. Well, I haven’t made them yet this year. I’ll be sharing more baking photos on future blogs though. Yep, party girl days are over, now I’m a domestic diva. 😉

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