Lori’s Pumpkin Cookies

BY VALERIE BELDEN WILDER  I  Greenport, NY  I  Thursday, 27 October 2016

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My old roommate and fellow Rocket, Lori, she makes the best pumpkin cookies ever!

There’s only one problem, after you eat them you’ll never be able to go back to store-bought pumpkin cookies, because they’re downright dry and disappointing compared to Lori’s moist, delicious cookies.

I first remember her making these for us when we were in college and I’ve been in love with this recipe ever since!

LORI’S LAKETOWN PUMPKIN COOKIES
1 cup butter
1 cup sugar
1 egg
2 teaspoons vanilla
1 cup canned pumpkin
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
bag of chocolate chips

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add egg and vanilla and mix, then stir in pumpkin. In a separate bowl, mix the dry ingredients: flour, cinnamon, baking soda, and baking powder. Combine wet and dry ingredients, then stir in chocolate chips. Drop by spoonfuls onto cookie sheet and bake for 10 to 12 minutes.

dscf4437Gather your ingredients. I was visiting southeastern Ohio at the time of this photoshoot, so I used eggs from my sister and brother-in-law’s chickens, as well as Amish butter.

dscf4444Creaming white sugar into butter.

dscf4461Yin and yang: pumpkin puree and the creamed mixture of butter, white sugar, eggs, and vanilla.

dscf4463Wet and dry ingredients waiting to be combined.

dscf4471A double batch of pumpkin cookie dough.

These cookies are delicious, but not very pretty to look at, since they’re a dark orangey brown and kind of shapeless. Because of this, make sure to serve them on a bright, decorative plate.

This just in: yesterday I let Lori know I was going to publish her recipe and found out more information! She says she originally got the recipe from a lady named Mona when it was published in her grandmother’s church cookbook in 1981, in a small town near Bear Lake, Utah.

And guess what? There was a frosting recipe included, which neither Lori nor I have ever made for the pumpkin cookies. Why don’t you try it, and I’ll try it, and we’ll see how it turns out?!

Frosting For Lori’s Laketown Pumpkin Cookies
1 cup brown sugar
3 tablespoons butter
4 tablespoons milk
1 cup powdered sugar
1 teaspoon vanilla

In a sauce pan, stir together brown sugar, butter, and milk, and boil for two minutes. Cool mixture, then add powdered sugar and vanilla.

[NOTES]
You might as well double the recipe. Just go ahead. The recipe calls for one cup of pumpkin, but a 15-ounce can of pumpkin is more like two cups. Never have I ever remembered to use the second cup of pumpkin, stashed in the fridge or freezer, but somehow I ALWAYS remember to bake the second half of the dough I’ve stashed in the freezer for later…

Lori’s original recipe calls for shortening. I’ve taken the liberty of substituting butter. (She said she does this, too.) She also says she uses a Pampered Chef cookie dough scoop to help make the cookies a more uniform shape.