Pumpkin Cookies for Dinner

Well, not exactly the main course, Pumpkin Cookies are on the menu for tonight's family gathering.  Since we are invited for dinner, I offered to bring dessert.  Two days before Thanksgiving rules out a pumpkin pie, so I pulled out a few fall family favorites that boast pumpkin.

Pumpkin Cookies (or Pillows by some recipes)

Cream together:
1 C butter, softened, not melted
1 C sugar
1 C canned pumpkin (not the pie filling)
2 eggs
1 tsp. vanilla extract

Add the dry ingredients:
1/8 tsp. salt
2 C flour
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda

Optional:
1 9-ounce box of raisins

Drop by tablespoonfuls (or use the #30 1-ounce scoop) onto an ungreased cookie sheet.  Bake at 350 degrees F for about 20 minutes or in a convection oven at 325 degrees F for 18 minutes.  Cool the cookies and then frost with caramel frosting.

Caramel Frosting
1/4 C butter
 5 T milk
2/3 C brown sugar, packed

1 1/4 C powdered sugar
1 tsp. vanilla extract

To properly make the frosting, combine butter, brown sugar and milk in a medium saucepan.  Bring to a boil and cook for 2 minutes stirring constantly.  Cool.  Stir in powdered sugar and vanilla.  Beat with a hand mixer until smooth and creamy.

To make it another way (aka not reading the directions) that turned out just as delicious, combine all ingredients in a bowl and beat with a hand mixer until smooth.

Yield about 2 1/2 dozen cookies.  This recipe is easily doubled for about 5 dozen cookies.  Enjoy!

I am not sure who to credit with this yummy recipe.  I still use the recipe on the red paper that came home with one of my children when they were in Mrs. Ketchum's second grade class.

Another family favorite is the popular Libby's Pumpkin Roll with Cream Cheese Filling.  It is chilling in my fridge even as I type.  You can find the recipe inside the paper that covers a can of Libby's pumpkin or on their website.  I have learned to make two at a time.  The recipe easily doubles, and I get twice the goodies, but not twice the work or mess.