This Pumpkin Cookies recipe comes from a typewritten card filed under Cookies in My Mom’s Recipe Box. Its original spice measurements, crushed pineapple, compact directions, frosting note, and three-dozen yield are preserved here as typed.
Original Recipe Card
Ingredients
- 3 cups sugar
- 1 cup shortening
- 1 cup nuts
- 4 cups flour
- 2 tsp. salt
- ½ tsp. nutmeg
- 1 tsp. cloves
- 2 cups pumpkin
- 2 eggs
- 1 cup crushed pineapple
- 1 tsp. baking powder
- 2 tsp. baking soda
- 2 tsp. cinnamon
Directions
Cream sugar & shortening-add pineapple & eggs. Mix dry ingredients together. Add to sugar mixture;mix well. Addnuts. Drop by tsps. on greased cookie sheet. Bake at 375 deg. for about 10 min. Frost with lemon or spice frosting.
Yield
Makes 3 dozen
Preservation Notes
This recipe is preserved on an aged typewritten card. The original typewriter spacing, compact punctuation, small pale marks near the directions, and blank lower portion of the card remain visible in the scan.
Notes From the Original
The card calls for 2 tsp. salt and says to frost with “lemon or spice frosting,” but it does not provide a frosting recipe. Those details have been preserved without correction or completion.
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
