Pumpkin Cookies VII

Pumpkin Cookies VII

Michelle 0

"These cookies are very soft and moist with a cake-like texture and my family always loves them. They are great any time of the year."

Ingredients 45 m {{adjustedServings}} servings 170 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 186 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the butter flavored shortening and sugar. Beat in the egg and vanilla, then stir in the pumpkin puree. Combine the flour, baking soda, salt, cinnamon and vanilla instant pudding mix; gradually mix into the pumpkin mixture. Roll into walnut sized balls and place them 2 inches apart onto the prepared cookie sheets.
  3. Bake for 12 to 15 minutes in the preheated oven, until lightly browned at the edges. Allow to cool completely before frosting with cream cheese frosting.
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Reviews 54

  1. 64 Ratings

Mariah Long

I am giving this a five for it being a good recipe. It is a SUPER MOIST cookie and should not at all be put in an airtight container. If you cook it to golden brown it will ruin the flavor. It must be cooked just before browning. I had to play with my cook time and temp a bit cause if it isn't cooked enough they are a little soggy and if it is cooked too much the flavor goes away. I ended up cooking mine at 325 for 15 min. I chilled the dough and rolled them into balls. Then I covered the balls with wax paper and squished them down with a measuring cup. I put the frosting and choc. sprinkles on top. When you let them sit out the do firm up more and are great. I would like to try the icing from Cinabon on top!


Turned out fantastic!! Very tasty!! I used 1 tsp of the "Pumpkin Pie Spice II" instead of cinnamon. (I didn't have cloves so I used allspice inplace of that) And I put the dough in the freezer about5-10 minutes before I made them into balls (and between bathces) and they balled up fine. I also flattened them just a bit with a measuring cup immediately after I took them out of the oven and they were perfect! Cooked on 350 for 12 minutes. Mmm...mmm...mmm... good, will make again! I actually prefer these over the pumpkin roll. Easier to make and just as tasty....


This is an amazing cookie.This lasted all of 1 hour at Thanksgiving today. These cookies must be stored in a tin container so they don't sog. They were soft and had a wonderful pumpkin flavor. I did not use cream cheese frosting. Instead I used the cream cheese filling from a pumpkin roll recipe and added cinnamon. I used that for frosting.(You can find the filling in all recipes granny kats pumpkin roll) When this recipe is done correctly the finish product is outstanding. My family is very big on baking and this cookie is the best pumpkin cookie yet. The trick to this cookie is not to over cook. The batter is impossible to roll into a ball as suggested, just drop by the teaspoon. Enjoy !!!! Marisol