This pumpkin cookie recipe makes an easy spice cookie that everyone will love! Pumpkin cookies a great fall treat that you can use as an after school snack for the kids!
Pumpkin Cookie Recipe – Easy And Quick!
This easy pumpkin cookie recipe makes fluffy pumpkin spice cookies perfect for snacks, parties or family get-togethers. Kids also love them for school lunches!
Ingredients
Units
1/2 cup shortening
1 cup sugar
1 cup pumpkin
1 cup raisins
1/2 cup nuts
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1 tsp. brown sugar
1 tsp. cinnamon
2 cups all-purpose flour
Instructions
- Preheat oven to 375°.
- Cream shortening, sugar and pumpkin in a bowl.
- Add the rest of the ingredients.
- Mix well.
- Drop by small spoonfuls onto an ungreased cookie sheet.
- Brush the tops with milk.
- Bake for 8 minutes.
- Top with frosting.
Pumpkin Cookies Frosting Recipe
2 Tbsp. butter
1 1/4 cups powdered sugar
1/2 tsp. vanilla
4-5 tsp. milk
- Melt butter.
- Blend in powdered sugar.
- Add vanilla and 4 tsp. milk.
- Stir until well blended.
- Add one more teaspoon of milk if needed to make it smooth.
This Pumpkin Cookie Recipe is from Volume 1 of our Cookbook:
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I’d love to try these cookies. Can they be made without the raisins and nuts?
Oh yes you can. Most cookies you can leave out raisins, nuts, dried fruit that it calls for. I don’t like raisins so I never use them in a recipe and nuts are getting so expensive so I have started leaving them out.
Judy, not only have I made them without raisins and nuts, but I have made them substituting Victoria’s Keto Flour (VKF) and my own blend of substitute sweetener (the main one being allulose), and substitute sugar and they came out FANTASTIC. I had to first blend the wet ingredients, separately whisk the dry ingredients, then mix them together and not over mix. Also, I had to roll them in balls, dip them in the cinnamon and substitute sugar and flatten them a bit with my hand. My husband, a type 2 diabetic absolutely LOVES them and said they are the best “legal” cookies he’s ever had. In fact, I can’t think of one recipe that are in the LOAD cookbooks that I have not been able to substitute that hasn’t worked. You can literally substitute or leave out whatever you need to do. We are still eating on a double batch of these cookies right now. By the way, we have together lost 60 lbs since this past April and our vitals are back down to normal.
This cookie recipe sounds great to me.
I have a plan of making them and using the cooked cookies as the “crust” or bottom layer of a pecan pie recipe.
You gave some good info about how shortening makes cookies fluffy, stand up, and not runny and thin.
However, I use half real butter for the rich flavor and half shorting for the fluff factor in my cookies and cakes. This works great for me.
Do NOT use all butter in cookies as they will run all over the pan.
The only kind of cookies I use all butter with are chocolate snap cookies and they come out great and crunchy.
In a cake ALWAYS use all butter for the fat in the recipe on certain cakes, especially chocolate cakes. You do not have to worry about the fluff factor in cakes as much as you do when making cookies.
Cookies and cakes are a specific formula and you cannot mess around with proportions but you can play around a little bit with the fat part of these recipes.
Can you add suggestions for most flavorful shortenings?
Not sure what you mean exactly Marlene. Sorry.