Pumpkin Cookies II recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

½ cup shortening
1 ¼ cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups canned pumpkin
2 ½ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup raisins
1 cup chopped walnuts

Nutrition Info

254.9 calories
carbohydrate: 37.6 g
cholesterol: 20.7 mg
fat: 10.8 g
fiber: 1.8 g
protein: 4 g
saturatedFat: 2.1 g
servingSize: -
sodium: 171 mg
sugar: 20.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Cream shortening and sugar, then add the eggs. Mix well. Add vanilla and pumpkin. Set aside.

  3. Sift dry ingredients, then blend into the \"wet\" ingredients. Fold in the nuts and raisins. Mix well.

  4. Drop by heaping teaspoons onto a greased cookie sheet, bake for 10 - 15 minutes. Cool. Best eaten if you let them \"ripen\" for a day. Store in a sealed container.

Recipe Yield

3 dozen

Recipe Note

Perfect for Halloween!

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