Pumpkin Cookies I recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

½ cup shortening
1 cup white sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 ½ cups butterscotch chips

Nutrition Info

115.3 calories
carbohydrate: 16.1 g
cholesterol: : -
fat: 5 g
fiber: 0.4 g
protein: 0.8 g
saturatedFat: 2.5 g
servingSize: -
sodium: 88.8 mg
sugar: 10.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

  2. In a medium bowl, cream the shortening and sugar. Stir in the pumpkin and vanilla. Sift together the flour, salt, baking soda, baking powder, and cinnamon, stir into the creamed mixture. Then mix in the butterscotch chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.

  3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.

Recipe Yield

3 dozen

Recipe Note

Yummy pumpkin cookies with spices and butterscotch morsels. Moist and delicious.

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