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Yummy Pumpkin Cookies Help Reduce Cancer Risk

by Dr. Kathleen Hall

Now is the time for all things pumpkin, from pies to lattes. This season, give pumpkin cookies a try; they’re a different sweet pumpkin treat. We could all benefit from adding more pumpkin to our daily diet. Pumpkin is rich in beta-carotene, and it can reduce the risk of cancer, protect against heart disease, reduce blood pressure, and slow aging. Pumpkin is also loaded with fiber, potassium, and vitamin C.

This October, try this yummy recipe for pumpkin cookies.

 Pumpkin Cookies Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup canned pure pumpkin
  • 1 large egg
  • 1 teaspoon vanilla extract
Icing Ingredients
  • 2 cups sifted powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract

Preheat oven to 350° F. Grease baking sheets.

Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg, and vanilla extract until smooth. Gradually beat in flour mixture. Drop rounds of the mixture (about the size of a tablespoon) onto prepared baking sheets.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Mix the icing ingredients in small bowl until smooth. Drizzle icing over the pumpkin cookies.


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