- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, firmly packed
- 1/4 cup molasses
- 1 egg
- 1 cup pumpkin purée, canned or homemade*
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup milk
- sifted confectioners' sugar, for dusting
Drop cookie dough by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for about 12 minutes, until set. Cool for a minute; remove to racks and continue to cool. Dust pumpkin cookies with sifted confectioners' sugar.
To make pumpkin purée, cut pumpkin in half, crosswise. Remove seeds and membranes. Place on a greased baking sheet, cut side down, and bake at 325° for 1 hour, or until tender. Cool for 10 minutes. Remove pulp and place in blender or processor. Purée or process until smooth. Place in a cheesecloth-lined mesh strainer or sieve and let drain into a bowl for about an hour. When dripping has stopped, put purée into a container, cover, and refrigerate if not using right away.
Makes about 3 dozen pumpkin cookies.