This pumpkin cookies recipe is an easy spice cookie that everyone will love! It’s a great fall treat that you can use as an after school snack for the kids!
Pumpkin Cookies Recipe
1/2 cup shortening
1 cup sugar
1 cup pumpkin
1 cup raisins
1/2 cup nuts
1 tsp. vanilla
1 tsp. soda
1 tsp. brown sugar
1 tsp. cinnamon
2 cups flour
Cream shortening, sugar and pumpkin in a bowl. Add the rest of the ingredients and mix well. Drop by small spoonfuls onto an ungreased cookie sheet. Brush the tops with milk. Bake at 375 degrees for 8 minutes. Top with frosting.
Pumpkin Cookies Frosting
2 Tbsp. butter
1 1/4 cup powdered sugar
1/2 tsp. vanilla
4-5 tsp. milk
Melt butter and 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.
[adsense2]
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.
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.