Pumpkin Cookies III Recipe - Allrecipes.com
Pumpkin Cookies III Recipe
  • READY IN 30 mins

Pumpkin Cookies III

Recipe by  

"This recipe was given to me by a very sweet friend of mine who is 86 years old. My children (6 of them) love this cookie. Frost with a powdered sugar and milk frosting when cool."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together sugar, egg, shortening, and vanilla. Sift together flour, baking soda, baking powder, salt, and cinnamon; stir into the creamed mixture. Stir in the pumpkin, raisins, and walnuts. Drop dough by teaspoonfuls onto the prepared cookie sheets.
  3. Bake 10-15 minutes in the preheated oven.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 14, 2003

Great cookies...used 1/2 c. butter and 1/2 c. applesauce instead of shortening to cut down on fat and they turned out great. Also added 1 tsp of nutmeg.

 
Most Helpful Critical Review
Oct 14, 2007

These cookies have a great texture. To reduce fat, I replaced the shortening with 1/2 cup butter and 1/2 cup non-fat plain yogurt. I also added all-spice and ground ginger to the flour mixture. Finally, I added lemon zest and lemon juice to the glaze. They turned out very good! I want to try again reducing the fat content even more.

 
Jan 25, 2007

Great recipe! Because I knew this would be a more cake-like batter I just spread it in a 13 by 9 inch pan and made pumpkin squares. I only had to bake it for five minutes longer and they came out so fluffy and light. Instead of just a cup of pumpking I added at least another fourth for more flavoe and a half cup of oats. Though I think next time I'll add a full cup. Definitly making this again- we loved it so much my boyfriend is taking a bunch to work for everyone to try :)

 
Jan 18, 2007

very good. used 1/2c butter & 1/2c apple sauce instead of shortening. also added a big of nutmeg, and used the whole can of pumpkin. hit the spot, no icing needed.... but i would probably use cream cheese icing if i did ice them. :)

 
Nov 21, 2006

These are awesome cookies! They are soft and stay that way the next day. They are like little slices of pumpkin bread. The only things I did different is first I used pumpkin pie spice and then I heated up a can of cream cheese frosting for like 30 seconds and drizzled it over the cookies. Then I put a whole pecan on top. They were pretty and delicious. I made them the first time this last weekend and now my hubby wants me to make them for his shop for their Thanksgiving lunch. I am off to make them again, now!

 
Sep 01, 2006

I made these cookies exactly per the recipe except I substituted butter for shortening. I also did not use raisins, walnuts, or frosting. These cookies were amazing -- they went quickly. Thanks for the recipe!!

 
Oct 30, 2005

Very tasty...great texture! I added a 1/2 tsp of nutmeg and the whole (small) can of pumpkin (15oz?), just couldn't throw out the rest after adding the 1 cup! Didn't need the frosting! Thanks Terry1

 
Nov 30, 2005

Excellent cookie! Know before baking that these are more cake-like than cookie like in consistency.

 

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Nutrition

  • Calories
  • 119 kcal
  • 6%
  • Carbohydrates
  • 13.6 g
  • 4%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 132 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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