Pumpkin Cookie and Mincemeat Cookie Recipes

Here are my mother’s pumpkin cookie recipe and mincemeat cookie recipe. She would bake these particular cookies during the holidays. She worked in the home. So, quite often when I would return from school in the afternoon, she would have a batch of cookies made. As I entered the house, it would smell so inviting.

I have chosen these two recipes because they bring back my memories of home and fall. I hope you enjoy them.

Pumpkin Cookies

  • 1 1/2 cups pumpkin
  • 1/2 cup shortening
  • 1 cup sugar
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 1 cup chopped walnuts
  • 1 egg
  • 2 cups unsifted flour
  • 1 tsp. soda
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 package butterscotch morsels

Mix all the ingredients in the order given. Then, drop by spoonfuls onto a greased cookie sheet. Bake in a 375 degree oven for 12 to 14 minutes. You may substitute raisins, pecans or coconut for the butterscotch chips. This recipe makes 4 dozen cookies.

Mincemeat Drop Cookies

  • 3/4 cup shortening
  • 1 1/2 cups sugar
  • 3 well-beaten eggs
  • 3 cups flour
  • 3/4 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 9-oz. package dry mincemeat
  • Grated rind of one lemon
  • 3 tbsp. water
  • 1 cup nuts

First you cream shortening and sugar together. Then add the eggs and beat well. Next, sift together the flour, salt, baking soda and cinnamon. Add half of the sifted dry ingredients to the creamed mixture and add the finely crumbled mincemeat, lemon rind and water. Stir this mixture until blended. Finally, add the nuts and remaining flour mixture and mix well. Drop the dough from a teaspoon onto a cookie sheet. Bake at 350 degrees to 10 to 15 minutes. You may use one cup of canned mincemeat instead of the dry mincemeat. This recipe makes 4 dozen cookies.