Pumpkin Cookies II

Pumpkin Cookies II

39 Reviews 1 Pic
Jupiter2
Recipe by  Jupiter2

“Perfect for Halloween!”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cream shortening and sugar, then add the eggs. Mix well. Add vanilla and pumpkin. Set aside.
  3. Sift dry ingredients, then blend into the "wet" ingredients. Fold in the nuts and raisins. Mix well.
  4. 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.

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Reviews (39)

Rate This Recipe
EKRATERF
83

EKRATERF

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

Regalrobyn
26

Regalrobyn

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").

HRMORTCIA
23

HRMORTCIA

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.

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 255 cal
  • 13%
  • Fat
  • 10.8 g
  • 17%
  • Carbs
  • 37.6 g
  • 12%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

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