Perfect for Halloween!

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Cream shortening and sugar, then add the eggs. Mix well. Add vanilla and pumpkin. Set aside.

  • Sift dry ingredients, then blend into the "wet" ingredients. Fold in the nuts and raisins. Mix well.

  • Drop by heaping teaspoons onto a greased cookie sheet, bake for 10 - 15 minutes. Cool. Best eaten if you let them "ripen" for a day. Store in a sealed container.

Nutrition Facts

254.9 calories; 4 g protein; 37.6 g carbohydrates; 20.7 mg cholesterol; 171 mg sodium. Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/01/2005
This cookies was very much enjoyed at a Halloween fest. Since the recipe uses brown sugar it is not too sweet. However the cookie is quite "springy" and it would be best to flatten or spread out the dough on the cookie sheet prior to baking (then they won't look like orange "rocks"). Read More
(26)

Most helpful critical review

Rating: 3 stars
04/12/2010
Pumpkin has a high water content which makes it puff up like a cake. I have found that if you place the canned pumpkin in cheese cloth or a paper towel and ring off some of the excess moister then the resulting texture will be more cookie like Read More
(86)
56 Ratings
  • 5 star values: 26
  • 4 star values: 17
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 3
Rating: 3 stars
04/11/2010
Pumpkin has a high water content which makes it puff up like a cake. I have found that if you place the canned pumpkin in cheese cloth or a paper towel and ring off some of the excess moister then the resulting texture will be more cookie like Read More
(86)
Rating: 4 stars
11/01/2005
This cookies was very much enjoyed at a Halloween fest. Since the recipe uses brown sugar it is not too sweet. However the cookie is quite "springy" and it would be best to flatten or spread out the dough on the cookie sheet prior to baking (then they won't look like orange "rocks"). Read More
(26)
Rating: 5 stars
08/29/2002
This recipe turned out well and my co-workers loved it when I made it for Halloween. I would describe this more as a "drop muffin" than a cookie. The tip about "ageing" the cookies a day is right on the mark. Read More
(23)
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Rating: 4 stars
11/02/2008
These cookies were excellent especially because I enjoy a really cakey sort of cookie. I made a few changes in the recipe: substituted butter for shortening applesauce for eggs (1/4 C per egg) and chocolate chips for the nuts and raisins. Read More
(17)
Rating: 5 stars
10/26/2007
Great recipe for not-so-sweet cookies. The only modifications I made were using butter (melted) instead of shortening and egg product instead of eggs. The cookies didn't puff up very much and tasted great. Read More
(14)
Rating: 5 stars
10/31/2007
These turned out great and I EVERYBODY loved them! They are more like cakes than cookies but thats what I liked about them. I omitted the nuts and raisins and once they had cooled I drizzled a little bit of milk/powdered sugar frosting on them. Loved them! Will definitely make again! Read More
(12)
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Rating: 5 stars
02/09/2011
These are fantastic cookies. =) I added chocolate chips and doubled the spices. I used cream cheese frosting to make little cookie sammies. Yum!:D Read More
(8)
Rating: 2 stars
03/03/2011
Didn't care for these cookies at all. They were very bland. Read More
(8)
Rating: 5 stars
12/10/2010
Followed recipe as directed. Ended up making 7 dozen for school dance ect. We pit candy corn on them when they came out of the oven. the kids loved them. Read More
(6)