Pumpkin Cookies VII

Pumpkin Cookies VII


"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."


45 m servings 170 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • 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

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  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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  1. 64 Ratings


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 m...

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 freeze...

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...