Published Jun 19th
Prep 15m Cook 15m Additional - Ready In 30m
Servings 4 dozen Calories 84.8

Scrumptious pumpkin-nut cookies. I top with a buttercream frosting and color it orange for October and red or white for the holidays. This recipe can be frozen if desired.

Recipe Ingredients

  • ½ cup shortening
  • 1 cup white sugar
  • 1 cup solid-pack pumpkin (such as Libby's®)
  • 2 eggs, beaten
  • 2 cups sifted all-purpose flour
  • 4 teaspoons baking powder
  • 2 ½ teaspoons ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup raisins
  • 1 cup chopped walnuts

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
  2. 2 Beat shortening with an electric mixer until creamy; add sugar gradually. Beat until light and fluffy. Add pumpkin and eggs; mix well.
  3. 3 Sift flour, baking powder, cinnamon, salt, nutmeg, and ginger together. Stir into the pumpkin mixture until blended. Add raisins and walnuts.
  4. 4 Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.
  5. 5 Bake in the preheated oven until edges are firm and starting to brown, about 15 minutes.

Nutrition Facts

  • Calories 84.8
  • Carbohydrate 11.5 g
  • Cholesterol 7.8 mg
  • Fat 4.1 g
  • Fiber 0.6 g
  • Protein 1.3 g
  • Saturated Fat 0.8 g
  • Sodium 104.8 mg
  • Sugar 6.2 g

Chef's Notes

You can use an entire small can of pumpkin; just add about 1/2 cup more flour. Double the recipe for a large can.


  1. I omitted the raisins and used chopped peanuts instead of walnuts. I found that they were not very sweet. That could change had I added the raisins. A soft, tender, cakey cookie and one that the kids liked. Thanks for sharing your recipe.