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Ingredients
| multipurpose shortening: 1/2 cup |
| light brown sugar (packed): 1 1/4 cups |
| eggs: 2 |
| vanilla extract: 1 tsp |
| canned pumpkin: 1 1/2 cups |
| all-purpose flour (unsifted): 2 1/2 cups |
| baking powder: 4 tsp |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| seedless raisins (packed): 1 cup |
| walnuts (chopped): 1 cup |
Pumpkin Cookies II
Credit: AllRecipes
User rating:
"Perfect for Halloween!"
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Prep Time
min -
Cook Time
min -
Servings
18 serving(s)
Tags
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Cream shortening and sugar, then add the eggs. Mix well. Add vanilla and pumpkin. Set aside.
- Sift dry ingredients, then blend into the "wet" ingredients. Fold in the nuts and raisins. Mix well.
- 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.