Pumpkin Cookies III

Pumpkin Cookies III

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"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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30 m servings 119 cals
Serving size has been adjusted!

Original recipe yields 36 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 104 Ratings

Most helpful positive review

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

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. ...

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Least positive

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.

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 ou...

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...

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. Than...

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 ...

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 ...

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

Most of the recipes I found for pumpkin cookies called for rolled oats, nutmeg, etc. Things my kids wouldn't eat. This recipe is easy, very moist, and simple which means my kids love it! They...

Yummy cookies! I liked them with just a thin glaze of frosting. I did add about a 1/2 tsp. of ginger. Double the recipe - they go fast !!!

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