Scrumptious pumpkin-nut cookies. I top with a buttercream frosting and color it orange for October and red or white for the holidays. This recipe can be frozen if desired.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.

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  • Beat shortening with an electric mixer until creamy; add sugar gradually. Beat until light and fluffy. Add pumpkin and eggs; mix well.

  • Sift flour, baking powder, cinnamon, salt, nutmeg, and ginger together. Stir into the pumpkin mixture until blended. Add raisins and walnuts.

  • Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.

  • Bake in the preheated oven until edges are firm and starting to brown, about 15 minutes.

Cook's Note:

You can use an entire small can of pumpkin; just add about 1/2 cup more flour. Double the recipe for a large can.

Nutrition Facts

85 calories; protein 1.3g; carbohydrates 11.5g; fat 4.1g; cholesterol 7.8mg; sodium 104.8mg. Full Nutrition
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