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.



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


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

  • 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; 4.1 g total fat; 8 mg cholesterol; 105 mg sodium. 11.5 g carbohydrates; 1.3 g protein; Full Nutrition