Pumpkin Cookies II

Pumpkin Cookies II

39 Reviews 1 Pic
Recipe by  Jupiter2

“Perfect for Halloween!”

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Adjust Servings

Original recipe yields 3 dozen



  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


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



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").



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.

More Reviews

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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



previous recipe:

Pumpkin Cookies V


next recipe:

Pumpkin Cookies I