Pumpkin Drop Cookies

Ingredients

• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon nutmeg
• 1 cup butter, plus butter for greasing cookie sheets
• 1 cup brown sugar, packed
• 1 egg
• 1 cup canned pumpkin or fresh pumpkin puree (see box)
• 1 teaspoon vanilla
• 1 teaspoon grated orange peel
• ¼ cup currants
• ¼ cup chopped walnuts
• ¼ cup confectioners’ sugar, approximately
• 2 tablespoons milk, approximately
• 36 pecan halves

• Nutritional Information

  • Nutritional analysis per serving (36 servings)

    121 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 1 gram protein; 18 milligrams cholesterol; 32 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 dozen cookies

Preparation

1. Preheat oven to 375 degrees.
2. Stir together first five ingredients and put aside.
3. Beat 1/2 cup butter for 30 seconds, then add brown sugar, beating until fluffy.
4. Add egg, pumpkin, vanilla and orange peel to butter mixture and beat well.
5. Combine dry ingredients with butter mixture.
6. Mix in currants and walnuts.
7. Drop by teaspoons on greased cookie sheet, two inches apart.
8. Bake 8 to 10 minutes.
9. To prepare icing, heat remaining butter quickly over high heat until it darkens, being careful not to burn. Remove from heat and add confectioners’ sugar and milk alternately, just enough to thicken.
10. Spread icing on top of cooked and cooled cookies, decorating each with a pecan half.

• To make pureed fresh pumpkin cut pumpkin in half and remove seeds and stringy portion. Peel and cut into one-inch pieces. Cook, covered, in one inch of boiling salted water for 25 to 35 minutes, or until tender. Drain and mash. Drain again and puree in a blender or food processor. In selecting pumpkin for cooking, look for one that is bright orange, firm, unblemished and with its stem firmly attached. It should be stored in a cool, dry place, away from the danger of frost.

35 minutes