Prep 30 mins
Cook 45 mins
I got this recipe from my mom. I made these last year for Halloween and used both white and brown Splenda in place of the sugar and they were a big hit without the icing sugar dusting. My mom and I just made two batches last night with homemade pumpkin puree and regular sugars. You can cut down the sugars by about 1/4 cup each and they still taste great.
- 4 1⁄2 cups white flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1 1⁄4 cups Crisco
- 1 cup white sugar or 1 cup sugar substitute, splenda
- 1 cup brown sugar or 1 cup brown sugar substitute, splenda
- 2 eggs
- 1 teaspoon orange peel, zest
- 1 teaspoon vanilla extract
- 16 ounces pumpkin puree (not pumpkin pie filling)
- icing sugar (optional)
- Stir together flour, baking powder, baking soda, spices and salt in a bowl.
- In a separate bowl beak Crisco for 30 seconds.
- Add sugars to Crisco and beat until fluffy.
- Add eggs, peel, vanilla and pumpkin to Crisco mixture.
- Add dry ingredients and blend.
- Cool in refrigerator.
- Preheat oven to 375°F.
- Spoon batter onto cookie sheets, leaving some room between cookies.
- Bake about 10 minute at 375°F.
- Optional: sprinkle with icing sugar.
- I haven't tried this, but these would likely really taste good with a cream cheese icing, and/or you could add two chocolate chips for "ghost" eyes to add to the festive spirit.