A while back, my mom gave me a few vintage cookbooks that have been in her kitchen since before they were considered vintage. I took them thinking they would make a nice display in the kitchen somewhere, but I never ended up finding the right space.
Long story short, as I was in Vivi's big girl room watching paint dry [literally - this dresser painting is taking so much longer than it should!], I began flipping through the cookbooks, which had been stored in a drawer in the room back when it was the guest bedroom.
I was intrigued by the simplicity of many of the recipes and this pumpkin one caught my eye in particular. The book is an old Southern Living Cookie cookbook circa 1974 and has the creepiest and weirdest black and white drawings of children eating cookies.
'74 was a strange one.
I thought it would be fun to post a "vintage" recipe, though I did modify a few of the ingredients slightly.
I noticed most of the recipes included shortening as was popular for the time, and while I do use shortening on occasion, it seemed to me like butter would be an easy swap. When swapping butter for shortening, you want to add just a little more butter than what the recipe calls for for the shortening. For example, this recipe called for 5 tablespoons shortening and so I swapped it for 6 tablespoons unsalted butter.
This recipe was very quick to make and was simple enough to include Vivi in the production. She had so much fun turning the mixer on and off and adding ingredients to the bowl. And, since we are a household of bowl-lickers, she enjoyed the batter off the beater as well.
Of course, I recommend these pumpkin cake cookies for fall, but also would recommend them as a beautiful addition to a Halloween dessert buffet. The cookies are a bright orange flecked with dark purple raisins and crunchy pecans.
Golden Pumpkin Cake Cookies
4 tsp baking powder
1 tsp salt
1/4 tsp ground ginger
1/4 tsp ground allspice
1 tsp ground nutmeg
1 tsp ground cinnamon
1 c raisins
1/2 c chopped pecans
6 tbsp unsalted butter, softened
1 1/2 c sugar
1 c canned pumpkin
1 tsp vanilla extract
1 tsp lemon zest
juice from half a lemon
2 1/2 c all-purpose flour
Preheat the oven to 400 degrees
Cream softened butter and sugar in your electric mixer. Add eggs, one at a time, beating thoroughly after each addition. Add pumpkin, vanilla extract, lemon zest and juice until well-blended.
In a separate bowl, combine flour, baking powder, salt, ground ginger, allspice, nutmeg and cinnamon.
Reducing your mixer speed to stir, add the dry flour mixture to the butter mixture until well combined. Mix in the raisins and nuts by hand.
Drop by teaspoonfuls onto a greased cookie sheet and bake for 15 minutes.
This post appeared first on Everyday Enthusiastic. All ideas in this post are of my own opinions including any mention of companies and/or affiliate sites. No sponsorships were involved in the creation of this post. Photographs taken by Meredith Wheeler using a DSLR Canon Rebel T3 and edited using Photoshop CC.