If It’s Fall, It’s Time For Pumpkin Spice Cookies

A recipe card box will keep your family recipes safe and tidy! See them at Lehmans.com or Lehman’s in Kidron, Ohio.

Mom made these cookies every fall. Looking at the condition of the recipe card (at right), I’d say she probably wrote it down at some point when I was in elementary school. Essentially, these are dressed-up sugar-butter cookies, and can, if you’re careful, be cut into shapes other than the standard biscuit round that we always used. (Lehman’s in Kidron has a whole wall of cookie cutters! Stop in and see them soon.)

Because Pumpkin Spice Cookies have so few ingredients, they are a great cookie for beginning bakers. When I was small, Mom and I used to frost the cooled cookies with orange-tinted butter cream frosting, using regular and mini chocolate chips to make our round cookies look like smiling pumpkins.

Enamelware and stainless steel cookie sheets are available at Lehmans.com or Lehman’s in Kidron, Ohio.

Pumpkin Spice Cookies
1 1/2 cups sugar (can use part white and part brown/raw sugars)
1 cup butter
1 egg
2 1/2 cups flour
3/4 teaspoon pumpkin pie spice
Cream sugar and butter together until fluffy and light gold. Blend in eggs. Mix spice well into flour. Add flour mixture gradually to egg-butter mixture until combined. Chill dough at least three hours in refrigerator; overnight is better. Roll out chilled dough to 1/4-inch on floured surface. Cut 3-inch rounds. Place on greased cookie sheet and bake at 400° for 6-8 minutes. Cool completely before frosting.