Recipe by Terry
"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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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.
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.
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 :)
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. :)
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!
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!!
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
Excellent cookie! Know before baking that these are more cake-like than cookie like in consistency.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Cookies III
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 63
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