Remember that pumpkin goop we’re obsessed with? It’s time to put it to use…
We present to you: PUMPKIN-ORANGE COOKIES!
The story is: we were heading to a pumpkin carving gathering at our church and needed an alternative offering to pumpkin bread. Don’t get us wrong… we LOVE pumpkin bread and have already devoured a loaf or two this season. But we figured everyone would bring pumpkin bread, so why repeat the trend? (footnote: no one brought pumpkin bread)
That’s when we stumbled on this beautiful recipe straight from Elizabeth’s momma’s recipe book. Okay, we’ll admit. They were originally supposed to be carrot cookies, but we saw no reason why cooked carrot and cooked pumpkin couldn’t be interchangeable. I mean, they’re both orange, right?
Either way, they’re delicious and very reminiscent of childhood in this household, and a perfect activity to keep you busy while you catch up on all of your Shonda Rhimes television.
Here’s how you make them:
- 2 c. shortening or butter (or coconut oil if you want to get fancy)
- 1 1/2 c. sugar
- 2 eggs
- 1/2 tsp. salt
- 1 tsp. vanilla
- 4 c. flour
- 2 Tbl. orange rind, grated (about two oranges)
- 2 c. pumpkin goop
- Cream butter and sugar; Add eggs, salt, vanilla, and pumpkin goop until well combined.
- Stir in dry ingredients and orange rind.
- Drop on greased cookie sheet by teaspoonfuls and bake at 400-degrees for 11 to 12 minutes.
- Meanwhile, prepare orange icing:
- 1 c. powdered sugar
- 1 Tbl. butter, softened
- Juice from the oranges you just grated
Combine powdered sugar, butter, and enough orange juice to make a spreading consistency. Spread over slightly warm cookies.
ENJOY and share to your heart’s content. Or don’t. We won’t judge.