Susan'S Pumpkin Cookies
Susan's Pumpkin Cookies are tender, spiced treats with a delightful pumpkin flavor and oatmeal texture, perfect for cozy gatherings or fall dessert spreads.
Ingredients
Instructions
- Mix canned pumpkin, sugar, cinnamon, ginger, and nutmeg together and set aside to be used as the filling.
- In a separate bowl, combine sifted flour, soda, and salt.
- Add the dry ingredients to the wet mixture along with the softened shortening, brown sugar, molasses, and egg, stirring until the batter is smooth and no longer lumpy.
- Fold in the quick rolled oats into the batter.
- On a lightly floured surface, roll the dough to 1/8-inch thickness.
- Cut the dough into 2 1/2-inch circles using a cutter.
- Place half of the circles onto a cookie sheet.
- Put 1 teaspoon of the pumpkin filling on each of these circles.
- Cover with the remaining circles and seal the edges securely.
- Bake the cookies at 375°F (190°C) for 15 minutes.
Tips & Substitutions
For a softer texture, consider adding an extra tablespoon of molasses. If you don't have canned pumpkin, you can substitute with homemade pumpkin puree. For a spicier kick, feel free to add a pinch of cloves or allspice. Ensure your shortening is at room temperature for easier mixing, and try to roll the dough evenly to ensure consistent baking. These cookies pair wonderfully with a cup of tea or coffee.
Serving Suggestions
These pumpkin cookies can be served as a delightful snack or dessert. They pair beautifully with a warm cup of spiced chai or hot cocoa. For an elevated treat, try serving them alongside a scoop of G H'S Best Ice Cream for a delicious contrast of flavors and textures. They also make a lovely addition to a fall-themed dessert platter.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to five days. For longer storage, you can freeze them. Place layers of parchment paper between the cookies before sealing them in a freezer bag or container. To reheat, simply warm them in the oven at 350°F (175°C) for about 5 minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Susan'S Pumpkin Cookies contains roughly 86 calories, with 1g protein, 20g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just bake the pumpkin until tender, scoop out the flesh, and puree it until smooth. You'll need about 1 1/4 cups of fresh pumpkin to replace 1 cup of canned pumpkin. This will enhance the flavor and freshness of your cookies.
Can I make these cookies vegan?
Absolutely! To make these cookies vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and replace the shortening with coconut oil or a vegan butter alternative. Ensure that the molasses and sugars are also vegan-friendly.
How can I make these cookies more chewy?
To achieve a chewier texture, try adding an extra egg yolk or reducing the amount of flour slightly. Additionally, using brown sugar instead of white sugar can also enhance the chewiness. Baking them for a shorter time can also help retain moisture, making them soft and chewy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).