Description
Scrumptious pumpkin-nut cookies. I top with a buttercream frosting and color it orange for October and red or white for the holidays. This recipe can be frozen if desired.
Ingredients
- ½ cup shortening
- 1 cup white sugar
- 1 cup solid-pack pumpkin (such as Libby’s®)
- 2 eggs, beaten
- 2 cups sifted all-purpose flour
- 4 teaspoons baking powder
- 2 ½ teaspoons ground cinnamon
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup raisins
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
- Beat shortening with an electric mixer until creamy; add sugar gradually. Beat until light and fluffy. Add pumpkin and eggs; mix well.
- Sift flour
- baking powder
- cinnamon
- salt
- nutmeg
- and ginger together. Stir into the pumpkin mixture until blended. Add raisins and walnuts.
- Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.
- Bake in the preheated oven until edges are firm and starting to brown
- about 15 minutes.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 48