Pumpkin Cookies VII

Pumpkin Cookies VII

54

"These cookies are very soft and moist with a cake-like texture and my family always loves them. They are great any time of the year."
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Ingredients

45 m servings 170 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 186 mg
  • 7%

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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the butter flavored shortening and sugar. Beat in the egg and vanilla, then stir in the pumpkin puree. Combine the flour, baking soda, salt, cinnamon and vanilla instant pudding mix; gradually mix into the pumpkin mixture. Roll into walnut sized balls and place them 2 inches apart onto the prepared cookie sheets.
  3. Bake for 12 to 15 minutes in the preheated oven, until lightly browned at the edges. Allow to cool completely before frosting with cream cheese frosting.

Reviews

54
  1. 65 Ratings

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Most helpful positive review

I am giving this a five for it being a good recipe. It is a SUPER MOIST cookie and should not at all be put in an airtight container. If you cook it to golden brown it will ruin the flavor. It m...

Most helpful critical review

I found the dough very difficult to work with; it was almost impossible to roll the cookies into a ball. The finished product had a nice cake like consistency, but the flavor was very bland. I...

I am giving this a five for it being a good recipe. It is a SUPER MOIST cookie and should not at all be put in an airtight container. If you cook it to golden brown it will ruin the flavor. It m...

Turned out fantastic!! Very tasty!! I used 1 tsp of the "Pumpkin Pie Spice II" instead of cinnamon. (I didn't have cloves so I used allspice inplace of that) And I put the dough in the freeze...

This is an amazing cookie.This lasted all of 1 hour at Thanksgiving today. These cookies must be stored in a tin container so they don't sog. They were soft and had a wonderful pumpkin flavor. I...

For whatever reason, I can never just do a recipe verbatim, and this was no exception. SO, I can't compare what I did to the original recipe, but everyone who tried my version LOVED them (includ...

I found the dough very difficult to work with; it was almost impossible to roll the cookies into a ball. The finished product had a nice cake like consistency, but the flavor was very bland. I...

These cookies were very moist. I shared them with friends and everyone was asking for the recipe. I added chocolate chips and skipped the frosting. My dough was very sticky so the cookie was rat...

These cookies were moist and delicious. I took them to a potluck and was asked for the recipe by several people. Though some people thought the dough was hard to work with, I didn't bother rol...

Try making with pumpkin flavored pudding...awesome taste!!!

WOW! excellent cookie. I made a couple of changes thow. I used 1/2 of a 40oz can of sweet potatos (as the pumpkin) I drained them and pureed them in a food chopper. I have been looking for a swe...