Robbie White ~ Artist

Monday, November 22, 2010


It has been a long time since my last post, and for that I apologize.  It seems as soon as Labor Day Weekend is over, things just get so busy, and then the next thing you know, a new year has arrived.  Every year I promise myself that I will slow down, and take the last 3 months of each year more slowly.  Well, maybe next year :)

When I log onto the internet each day, the countdown until Christmas Day shows, and I start to rush through everyday even more.  This past weekend, it was time to get out my favorite recipes, for treats that I only bake this time of year.  One being an Amish Pumpkin Cookie Recipe.  The cookie turns out cake like, and I smother the top with delicious cream cheese icing.  As a matter of fact, my husband took an entire batch to work with him this morning to share.  So, tomorrow, I will make one more, along with a batch of Snickerdoodles.

I promise to post more between now and Christmas, showing some projects that I have been creating, so I hope that you will check back.  It will get more interesting...LOL.

So, with that, here is the recipe for the Amish Pumpkin Cookies. This is the original recipe, but I have added some changes at the end, just as a suggestion... Enjoy!  And have a safe and happy Thanksgiving holiday.  ~ Robbie~!

  • 1 cup of Crisco
  • 1 cup of white sugar
  • 1 egg
  • 1 cup of Libbey's pumpkin
  • 2 cups of all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 1 tsp of cinnamon

Preheat oven to 350 degrees.
Mix your flour, baking powder, baking soda, salt, and cinnamon, and set aside.  Cream your Crisco and white sugar, add egg, and mix well.  Add pumpkin, and continue mixing well.  Fold this mixture into the dry ingredients.  Spoon onto ungreased cookie sheet and bake 12 minutes, or until they begin to get light brown on the edges. 

I put 2 tsp of cinnamon instead of 1, and I add a little nutmeg and ginger also.  You can use Allspice (for apple pies) as a substitute for the cinnamon.  I like my cookies bursting with flavor, so I usually add more. 


2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract


In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
If it is too thick add a tablespoon of water and remix to make more moist.
Ice the cookies once they have cooled.  You might have left over frosting.  I usally don't, because I pile that stuff so thick on top of the cookies!  You can also sprinkle the tops after you ice them, with a tiny hint of nutmeg for color.