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Years ago, the cookie baking would begin the weekend after Thanksgiving, mom, my sister, and I would each sort through our treasured family recipes and make our cookie list. Together we planned our cookie baking days, we gathered our recipes, shopped for our ingredients, and baked for days. By Christmas Week we would have trays of home baked goodies wrapped in red and green cello ready to hand out to our co-workers, neighbors, and friends. Sweet Memories. My brother-in-law Gregg, our resident “cookie monster” used to choose his favorite cookies and have us place them in a big old brown and beige Charles Chips Tin, a tin just for him. No red and green wrapping, nor any other presents were required for Gregg; his tin of homemade cookies was all he wanted. Fast forward to now, Gregg still loves cookies, but we have all grown up and know that an entire tin of cookies is not good for anyone, so instead of baking trays of cookies, our family chooses one type of cookie each year, we make a few dozen and enjoy them. Now, our tastes have matured and our cholesterol matters, so instead of enjoying cookies we share a bottle of wine or two and after Christmas Dinner we each enjoy a cookie and share happy memories of years gone by. It is really a good thing we enjoyed those cookies when we could. The below recipe is for our Christmas 2021 Family Cookie, we hope you enjoy them.

Old Fashioned Soft Pumpkin Christmas Cookies

2.5 cups All Purpose Flour

1 Tsp Baking Soda

1 Tsp Baking Powder

1 Tsp. Ground Cinnamon

½ Tsp Ground Nutmeg

½ Tsp Salt

1.5 Cups Granulated Sugar

½ Cup Chopped Dried Cranberries (optional)

1 Stick Butter Softened

1 Cup Libby’s 100% Pure Pumpkin

1 Large Egg

2 Tsp Vanilla Extract, divided

2 Cups Powdered Sugar, Sifted

3 Tbsp Milk

1 Tbsp Butter, softened

This is an Easy Recipe, filled with the flavors of the season. We hope you enjoy these cookies and share them with your friends and family.

Preheat Oven to 350 Degrees and grease baking sheets

Combine flour, baking soda, baking powder, cinnamon, nutmeg, cranberries, and salt in a medium bowl. Beat sugar and 1 Stick softened butter in large mixer bowl until blended. Beat in pumpkin, egg, and 1 Tsp vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoons onto prepared baking sheets.

Bake for 15 – 18 minutes or until edges are firm. Cool on baking sheets for 3 minutes, remove to wire racks to cool completely.

Combine sifted powdered sugar, milk, 1 tbsp butter and 1 tsp vanilla extract in small bowl until smooth. Drizzle over cooled cookies.

You should get about 3 Dz Cookies out of this recipe. If you do not love dried cranberries, add chopped walnuts, or add chopped raisins or leave any of these optional additions out.