It’s Time for Pumpkin Cookies: Here is Our Recipe

Pumpkin Cookies by Beckons Yoga ClothingPumpkin Cookie Recipe

By Becky Prater (Adapted by Peyton Prater to use a whole regular size can of pumpkin, which is 1.75 cups)

Cream together well:

7/8 cup of butter
1 ¾ cup of sugar

Add to the above and mix well:

1 can of pumpkin (1.75 cups)

Then, add the following:

3 1/2 cups of white flour
1 ¾ tsp baking powder
1 ¾ tsp baking soda
1 ¾ tsp ground cinnamon
½ tsp of salt

Heat oven to 375. Drop spoonfuls onto an un-greased baking sheet. Bake until lightly brown about 10 minutes.

When cool, frost with cream cheese frosting:

In a food processor, combine until smooth:

8 oz. of softened cream cheese
¾ stick of butter
1 tsp vanilla
1 ¾ cups of powdered sugar

Peanut Butter Kiss Cookies

This is an old family favorite from the kitchen of Leila Boddicker. I believe the original recipe probably came straight from Hershey. Nothing says, “Happy Holidays,” quite like a warm cookie with milk.

Beckons Yoga Clothing Peanut Butter Kiss Cookies recipeCream together:

  • ½ cup butter (no substitutions)
  • ¾ cup all-natural peanut butter

Add to the above:

  •  1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 2 tbs. milk
  • 1 tsp. vanilla

Add dry ingredients to the above mixture:

  • 1 ½ cup flour
  • 1 tsp. baking soda
  • ½ tsp. salt

The mixture should stick together pretty well and pull away from the sides of the bowl. If it does not, add a touch more flour so that you can easily work with the dough.

Roll the dough into balls and place on cookie sheet. Bake at 365 degrees for 10 minutes or until cracks form on the top of the cookies.

Immediately place one Hershey’s Chocolate Kiss in the center of each cookie while they are still warm.

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