Kathleen Linton - Certified Chef Instructor
1) 2 cups All-Purpose Flour
2) 1 tsp. Baking Powder
3) 1 tsp. Ground Cinnamon
4) ½ tbs. Baking Soda
5) ½ tbs. Nutmeg or Pumpkin Pie Spice
6) ½ cup Butter, at room temperature
7) 1 cup Packed Brown Sugar
8) 1 Egg
9) 1 cup canned Pumpkin
10) 1 tsp. Vanilla
11) 1 cup Semi-sweet Chocolate Chips
1) Preheat oven to 375 degrees. Grease cookie sheets.
2) In a large bowl, combine the flour, baking powder, cinnamon, baking soda and
nutmeg, and then set aside.
3) In a mixer bowl, beat the butter for 30 seconds, then add brown sugar and beat
4) Add egg, pumpkin and vanilla, beating well.
5) Add dry ingredients to beaten mixture, beating until well combined.
6) Stir in chocolate chips; dough will be soft.
7) Drop from a teaspoon, 2 inches apart onto cookie sheets.
8) Bake at 375 degrees for 8-10 minutes. Cool on a wire rack.
1) Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one cookie sheet.
2) Mix together the molasses, brown sugar, water and shortening.
3) Sift together the flour, baking soda, salt, allspice, ginger, cloves and cinnamon.
Add to sugar mixture and mix well. Cover and refrigerate for 2 hours.
4) Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter.
Place about 2 inches apart on cookie sheet. Bake for 10 to 12 minutes. Cool and
decorate with frosting.
1) 2 1/4 cups all-purpose Flour
2) 1 cup confectioners' Sugar
3) 1 cup Butter - melted
4) 1 Egg
5) 1 tsp. Vanilla Extract
1) In a medium bowl, combine the flour and confectioners' sugar. Stir in the
melted butter, egg, and vanilla until well blended. Cover, and refrigerate
dough for at least 2 hours.
2) Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with
3) On a lightly floured surface, roll the dough out 1/4 inch thick. Cut into desired
shapes using cookie cutters.
4) Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking
sheet for 5 minutes before transferring to a wire rack to cool completely.