Pumpkin Cookies

Jane Whittaker


This recipe came from a ceramic trade book and they called their cooking section of the book the Crafty Cook.
These cookies are soft and do not spread. They also are not overly sweet and cream cheese frosting is perfect with these.
They have pumpkin, raisins, and nuts in them.


★★★★★ 1 vote

3 dozen
15 Min
15 Min


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  • 1 1/2 c
    brown sugar, packed
  • 1/2 c
  • 2 large
  • 1 3/4 c
    canned pumpkin
  • 2 3/4 c
    sifted flour
  • 1 Tbsp
    baking powder
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
    ground ginger
  • 1 c
  • 1 c
    chopped nuts, we like walnuts or pecans

How to Make Pumpkin Cookies


  1. In a large bowl, cream the sugar and shortening, add eggs and pumpkin, mix well.
  2. Blend flour, baking powder, salt and spices.
  3. Add to the pumpkin mixture, mix well.
  4. Stir in raisins and nuts.
  5. Drop by rounded tablespoons on an ungreased cookie sheet.
  6. Bake in a pre heated 400° for 12 minutes.
  7. Cookies may be iced with either a cream cheese frosting or a thin butter icing.

Printable Recipe Card

About Pumpkin Cookies

Course/Dish: Cookies
Main Ingredient: Vegetable
Regional Style: American
Other Tag: For Kids

Show 17 Comments & Reviews

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