A wonderful cakelike pumpkin cookie that fills your kitchen with a heavenly smell and uses up leftover pumpkin.

Gallery

Recipe Summary

Servings:
6
Yield:
3 to 4 dozen
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

    Advertisement
  • In a medium bowl, cream the shortening and sugar until smooth. Add the egg, and vanilla; mix until fluffy. Stir in the pumpkin. Sift together the flour, baking soda, salt, pumpkin pie spice, and cinnamon; stir into the pumpkin mixture. Finally, stir in the raisins and walnuts.

  • Drop cookie dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, cookies should be light brown around the edges. Brush with the spice glaze, and transfer to racks to cool.

  • To make the spice glaze, mix confectioners' sugar with 2 tablespoons of warm water until there are no more lumps. Stir in the 1/2 teaspoon of cinnamon. If the glaze is too thick, add a little more water.

Nutrition Facts

688 calories; protein 8.1g; carbohydrates 112.6g; fat 25g; cholesterol 31mg; sodium 431.5mg. Full Nutrition
Advertisement

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/27/2005
These are grreat cookies! I did substitute 2tsp cinnamon 1tsp ground cloves and 1/2 tsp ground ginger instead of pumpkin spice. Turned out wonderful! Read More
(23)

Most helpful critical review

Rating: 1 stars
03/21/2007
Needs help NOW! Read More
(10)
32 Ratings
  • 5 star values: 21
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/26/2005
These are grreat cookies! I did substitute 2tsp cinnamon 1tsp ground cloves and 1/2 tsp ground ginger instead of pumpkin spice. Turned out wonderful! Read More
(23)
Rating: 4 stars
12/04/2003
I have made this recipe several times and it always comes out great. What a way to use extra pumpkin. I freeze pumpkin in 1 cup measures and use it whenever I make these cookies. Thank you!! Read More
(22)
Rating: 4 stars
11/23/2006
These cookies are wonderful! I did add extra Pumpkin Spice and Cinnamon because I like that flavoring so much and it was just perfect. Thanks for sharing! Read More
(14)
Advertisement
Rating: 4 stars
11/17/2010
These have a great pumpkin flavor and the raisins and walnuts are a wondeful addition. The cinnamon glaze makes these even better. Please keep in mind that the description specifically states that these are cakelike cookies. They are not supposed to spread out but rather stay in a mound when baked. The only problem I ran into was the baking time. I had one tray of cookies that appeared done (after 14 minutes) but when cooled were still a little too gooey inside. I may try baking at 375 F next time. Thanks for a great recipe! Read More
(12)
Rating: 1 stars
03/21/2007
Needs help NOW! Read More
(10)
Rating: 5 stars
08/31/2006
Everyone loves these cookies!! Thanks for the great recipe! Read More
(10)
Advertisement
Rating: 5 stars
05/03/2010
these were outstanding. i didn't add the nuts or the frosting. didn't need them. these get better the older they get. moist and tender. wonderful flavor. definitely will make these again. Read More
(10)
Rating: 5 stars
11/09/2009
Love these cookies I am not a walnut fan so just did the raisins. Put some Nutmeg in them and made them with my homemade Pumpkin Butter instead of just puree. Gotta make more Pumpkin Butter now:) Read More
(9)
Rating: 5 stars
12/21/2008
Made these cookies last night. They are great! Not too sweet. Glaze is good but not a must. They're even great without the glaze. Read More
(8)
Advertisement