INGREDIENTS

  • 4 1/2 cups white flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 1/4 cups Crisco
  • 1 cup white sugar or sugar substitute , splenda
  • 1 cup brown sugar or brown sugar substitute , splenda
  • 2 eggs
  • 1 teaspoon orange peel, zest
  • 1 teaspoon vanilla extract
  • 16 ounces pumpkin puree (not pumpkin pie filling)
  • icing sugar (optional)

DIRECTIONS

  1. Stir together flour, baking powder, baking soda, spices and salt in a bowl.
  2. In a separate bowl beak Crisco for 30 seconds.
  3. Add sugars to Crisco and beat until fluffy.
  4. Add eggs, peel, vanilla and pumpkin to Crisco mixture.
  5. Add dry ingredients and blend.
  6. Cool in refrigerator.
  7. Preheat oven to 375°F.
  8. Spoon batter onto cookie sheets, leaving some room between cookies.
  9. Bake about 10 minute at 375°F.
  10. Optional: sprinkle with icing sugar.
  11. I haven’t tried this, but these would likely really taste good with a cream cheese icing, and/or you could add two chocolate chips for "ghost" eyes to add to the festive spirit.