Family gatherings, favorite holiday decorations, the wonderful smells of baked goods – the holidays are full of familiar rituals and special memories. And pumpkin treats are ideal for holiday baking. The pumpkin’s mellow, sweet flavor blends beautifully with spices, citrus and nuts. Pumpkin is a versatile and delicious addition to any holiday tradition.

Stir up some old-fashioned holiday cheer by giving your homemade baked goods as gifts. Wrap up your cookies in an inexpensive holiday tin and tie a pretty ribbon around it. A handmade gift tag is a nice finishing touch for your homemade gift from the heart.

MINI PUMPKIN WHOOPIE PIES Cookies

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon salt

½ cup (1 stick) butter, softened

1¼ cups granulated sugar

2 large eggs, at room temperature, lightly beaten

1 cup Libby’s 100% Pure Pumpkin

1 teaspoon vanilla extract

Cream Cheese Filling

4 ounces room-temperature cream cheese

6 tablespoons butter, softened

½ teaspoon vanilla extract

1½ cups powdered sugar

For Cookies: Preheat oven to 350 F. Lightly grease or line four baking sheets with parchment paper. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for two minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)

Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for five minutes; remove to wire racks to cool completely.

For Cream Cheese Filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy. Spread heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator. Makes three dozen.

OLD-FASHIONED SOFT PUMPKIN COOKIES

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

1½ cups granulated sugar

½ cup butter (one stick), softened

1 cup Libby’s 100% Pure Pumpkin

1 large egg

1 teaspoon vanilla extract

Preheat oven to 350°F. Grease baking sheets. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoons onto prepared baking sheets.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for two minutes; remove to wire racks to cool completely. Drizzle glaze over cookies.

For Glaze: Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth. Makes three dozen.


– Courtesy of Family Features