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Pumpkin Dandies : Cookies

Pumpkin Dandies are crunchy on the outside and moist on the inside. They are not overly sweet and go especially well with a coffee or tea. Pumpkin Dandies (Cookies)

Makes 2 dozen large cookies.


  • 4 Tbsp margarine or butter
  • 1/4 c vegetable shortening
  • 1/2 c sugar
  • 1 c dark brown sugar, packed
  • 3/4 c pumpkin puree
  • 1 egg
  • 1/4 tsp lemon zest
  • 2 c all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp allspice
  • 1/4 tsp salt
  • 1 c raw peanuts, coarsely chopped
  • 1 c unsweetened dry shredded coconut


  1. Preheat oven to 350 degrees F. In a stand mixer, beat the margarine, shortening, sugar and brown sugar for one minute on medium. Add the pumpkin puree, egg and lemon zest; beat another minute.
  2. In a large bowl, blend the flour, baking powder, cinnamon, nutmeg, ginger, cloves, allspice and salt; add these dry ingredients gradually to the sugar mixture and beat briefly until well blended.
  3. Remove the mixer bowl from the stand mixer, and fold in the nuts and coconut until evenly dispersed. Lightly butter a cookie sheet. Drop the cookie dough by heaping tablespoons, forming 8 large cookies per sheet. This recipe will make 3 sheets of 8 cookies each, but the dough may be refrigerated or frozen for later use. Bake each sheet of cookies in the center of the oven for about 20-22 minutes, or until golden brown on the bottom and beginning to brown on top. (Bake one sheet at a time for best results.) Cool on a rack before serving. These cookies will firm up and solidify inside when cooled.

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