Pumpkin Cookies
This recipe is taken from the Canter Family Cook Book given to me by my father in law Mike Canter. This recipe won best of show at the Circleville Pumpkin Festival and was submitted by Marylou Smith Hill. Sounds amazing!
Pumpkin Cookies
2 cups Shortening
2 cups Brown Sugar
2 cups Pumpkin
2 Eggs
3 tsp Cinnamon
1 tsp Salt
2 tsp Vanilla
2 tsp Baking Soda
2 tsp Baking Powder
1 cup Chopped Nuts
1 -12 oz. pkg Chocolate Chips
1 cup Raisins
1 -10 oz. pkg Butterscotch Chips
5 cups Flour
Mix the above ingredients (moist first, then add dry). Bake at 375° for 10-12 minutes. Do not over bake as they will dry out. Cool and enjoy!!
Pumpkin Cookies
2 cups Shortening
2 cups Brown Sugar
2 cups Pumpkin
2 Eggs
3 tsp Cinnamon
1 tsp Salt
2 tsp Vanilla
2 tsp Baking Soda
2 tsp Baking Powder
1 cup Chopped Nuts
1 -12 oz. pkg Chocolate Chips
1 cup Raisins
1 -10 oz. pkg Butterscotch Chips
5 cups Flour
Mix the above ingredients (moist first, then add dry). Bake at 375° for 10-12 minutes. Do not over bake as they will dry out. Cool and enjoy!!
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