Pumpkin Cookies

Janette Suber


This is actually a Pumpkin Bread Recipe that I got from my Aunt...I accidentally altered it the first time I tried to make the Bread, but it was good. I used Self Rising Flour instead of All Purpose Flour and it bubbled and rose over the top of the coffee cans we were baking it in, (Yes, I said coffee cans, 1 lb cans, the real metal ones is what the bread recipe called for to bake it in). Everyone loved the little bits of bread/cookie that we ended up with on the cookie sheet the cans were sitting on. So, I began making cookies instead of bread from then on. My family and friends love them.

pinch tips: Parchment Paper Vs Wax Paper



Approximately 12 or more


20 Min


1 Hr 30 Min




1 can(s)
pumpkin, 15 oz can 100% pure (do not get pumpkin pie mix)
3 c
1 c
vegetable oil
mix above ingredients together well.
3 c
self rising flour
1/2 tsp
1/2 tsp
baking powder
1 1/2 tsp
2 tsp
2 tsp
2 tsp
baking soda
1 1/2 c
finely ground, almost mealed pecans
mix above ingredients together well.

Directions Step-By-Step

Preheat Oven to 350 degrees.
Place parchment paper on large cookie sheet.
I put my pecans in a food processor and chop them very fine, almost to a powder. I do this due to some people are unable to eat the bigger chunks of nuts.
Mix wet ingredients in one bowl and dry ingredients in a separate bowl then mix them together. The batter should be very thick. You want it to be thick so that it will not spread out when baking and make one giant cookie. If the batter is too thin then you can add more flour a little at the time to thicken it up. It should be thicker than pancake batter would be.
I use a tablespoon to scoop for each cookie. I place a tablespoon measure of batter on a sprayed cookie sheet. You should be able to get up to a dozen on each sheet. (Keep in mind the more batter you put down the wider and larger the cookie will be). If you have more than one cookie sheet, you can put more than one batch in the oven at a time. Makes about 3 dozen per batch.
Bake cookies at 350 degrees for about 15 minutes, use a toothpick in the center to test to make sure they are done, especially the ones in the center of the cookie sheet. Don't worry if the tops are a little gooey to the touch or seem too moist, it is suppose to have that look and moist taste. =D

**Keep in mind the listed bake time on this is only if you have 1 cookie sheet, it may take you that long to cook all of the batter.

I usually end up making 2 or 3 batches of batter for my family and friends and give it to everyone in little containers.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: For Kids