Marjorie Mariner’s Pumpkin Cookie | Submitted by Louise Vett and Joan Yanchick. Louise transcribed Marjorie Mariner’s Pumpkin Cookie recipe after it was published in the Youngstown Vindicator in 1967.
We asked Louise for input on the recipe because the original preparation information was scant. Her notations appear in parentheses. Louise said she made the cookie three weeks ago and added that it’s one of her favorites. P.S.: fire = stove.
INGREDIENTS
1 cup butter
1 cup sugar
1 cup pumpkin
1 egg
2 cups flour
1 teaspoon soda (baking)
1 teaspoon cinnamon
1 cup raisins or nuts
PREPARATION
• Mix together ingredients (until combined).
• (Scoop individual teaspoons of dough and arrange on a parchment-covered baking sheet)
• Bake 10-12 minutes at 350°F
FROSTING
3 tablespoons butter
4 teaspoons milk
½ cup brown sugar
1 teaspoon vanilla
1 cup powdered sugar
• Blend butter, milk and brown sugar and stir over fire until melted and smooth.
• Remove from fire, let cool.
• Add vanilla and powdered sugar.
RECIPES & FOOD – Mahoning Valley cooks share their favorite recipes. Includes seasonal and ethnic foods, soups, salads, baked goods, holiday cookies and comfort foods from cooks in the Youngstown-Warren, Ohio area. Visit our Food & Recipes section for more great recipes. We also offer additional content on our YouTube channel.
Metro Monthly is a local news and events magazine based in Youngstown, Ohio. Stay connected with news, features and essential Valley events. We circulate throughout the Mahoning Valley (and beyond) with print, online and flipbook editions. We offer print and website advertising. Office: 330-259-0435.
© 2021 Metro Monthly. All rights reserved.
