Great Pumpkin Cookies

This is a very old cookie recipe that I began baking for my kids when they were very young. It’s one of my favorites from my autumn baking collection. We always like to decorate these cookies with candy corn and cookie icing. Be creative!

Great Pumpkin Cookies

2 Cups Flour
1 Cup Quick or Old Fashioned Oats, uncooked
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
½ Teaspoon Salt
1 Cup Butter or Margarine, softened
1 Cup Brown Sugar, firmly packed
1 Cup Granulated Sugar
1 Egg, slightly beaten
1 Teaspoon Vanilla Extract
1 Cup Pumpkin
1 Cup Chocolate Morsels
Assorted Icings or Peanut Butter
Assorted Candies, Raisins, or Nuts

Preheat oven to 350 degrees.

Combine flour, oats, baking soda, cinnamon, and salt; set aside.
Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix.
Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels.

For each cookie, drop ¼ cup dough onto lightly greased cookie sheet;
spread into pumpkin shape, using a thin metal spatula.
Add a bit more dough to form stem.

Bake about 20 minutes, until cookies are firm and lightly browned.
Remove from cookie sheets; cool on racks.
Decorate using icing or peanut butter to affix assorted candies, raisins, or nuts.

Makes about 18 large cookies.

Variation: Substitute 1 cup raisins for the chocolate morsels.


Ted's Pumpkin Bread

This is a recipe that I got from my sister, Janet, which she highly recommends. She’s got good taste, so I’m taking her at her word and posting it here. Enjoy!

Ted’s Pumpkin Bread

½ cup Vegetable Oil
2 Eggs
1/3 cup Water
1 cup canned Pumpkin
1 2/3 cup Flour
1 ¼ cup Sugar
1 teaspoon Baking Soda
½ teaspoon Nutmeg
¼ teaspoon Salt
½ teaspoon Cinnamon
½ cup chopped Nuts

Preheat oven to 350 degrees. Combine oil, eggs, water, and pumpkin.
Sift dry ingredients together. Gradually beat dry ingredients into pumpkin mixture. Add nuts.

Pour into greased, floured loaf pans (4” x 8”) – fill approximately half full.
For mini-loaves, makes 2-3 loaves. Bake 70-75 minutes (45-50 minutes for mini-loaves) or until done when tested.

Pumpkin Raisin Bread

This is an old recipe that my husband and sons requested often while my boys were growing up. It has the perfect mix of spices, and it’s incredibly moist and flavorful. I always add raisins to please my family, but you can use nuts or chocolate chips.

Pumpkin Raisin Bread

1/3 cup Butter or Margarine
1 cup Sugar
2 Eggs
1 cup Pumpkin
1/3 cup Water
1½ + 1/6 cups Flour
1 teaspoon Baking Soda
¾ teaspoon Salt
¼ teaspoon Baking Powder
½ teaspoon Cinnamon
½ teaspoon Cloves
½ cup Raisins (or nuts or chocolate chips)

Preheat oven to 350 degrees. Grease one 9-inch loaf pan.

Mix butter or margarine and sugar in large bowl. Add eggs, pumpkin, and water.

Whisk together flour, baking soda, salt, baking powder, cinnamon, and cloves.
Add to pumpkin mixture. Stir in raisins or nuts.

Bake 50-55 minutes. (Check with toothpick.) Cool slightly; loosen from sides of pan.

Mom Farro's Pumpkin Pie

This recipe is my mother’s, and has been in our family for more than 50 years.  It has five spices, and is perfect for those of us who like a well-seasoned pie.  I make it often for my family, especially for my son, John, who loves to eat it all year round!

Mom Farro’s Pumpkin Pie

Unbaked 9-inch Pie Shell
1 cup Sugar
½ teaspoon Salt
1½  teaspoons Cinnamon
½ teaspoon Ground Ginger
½ teaspoon Nutmeg
½ teaspoon Allspice
½ teaspoon Ground Cloves
1 can (15 oz.) Pumpkin (Plain)
1 can (12 oz.) Evaporated Milk
2 Eggs, well beaten
Preheat oven to 425 degrees.

Whisk together sugar, salt, and spices.  Add pumpkin, milk, and eggs.  Beat with whisk till smooth.  Pour into shell.

Bake for 15 minutes.  REDUCE HEAT to 350 degrees and bake for 35 more minutes, or until custard is set.

Let pie cool (about 2 hours), and then serve or refrigerate.  Enjoy!