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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Soft Pumpkin Cookies Recipe

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This recipe for Soft Pumpkin Cookies is from From Our House to Yours, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter, softened
1 cup pure pumpkin
1 egg
1 teaspoon vanilla extract
1 cup powdered sugar

Line baking sheets with parchment paper or spray with non-stick baking spray.
Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
Beat sugar and butter with mixer on medium high speed, then blend in pumpkin, egg, and vanilla until incorporated.
Gradually mix in flour and dry ingredients. Refrigerate dough for 3-4 hours.
Preheat oven to 375 degrees.
Scoop dough into one inch balls. Roll in powdered sugar, place dough balls on baking sheet (12 per sheet) and bake for 11-13 minutes.
Remove from baking sheet to a cooling rack. When completely cool, store cookies in an airtight container.




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