1 hr 15 mins
I got this recipe from my mom. I made these last year for Halloween and used both white and brown Splenda in place of the sugar and they were a big hit without the icing sugar dusting. My mom and I just made two batches last night with homemade pumpkin puree and regular sugars. You can cut down the sugars by about 1/4 cup each and they still taste great.
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Units: US | Metric
- 4 1/2 cups white flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/4 cups Crisco
- 1 cup white sugar or 1 cup sugar substitute, splenda
- 1 cup brown sugar or 1 cup brown sugar substitute, splenda
- 2 eggs
- 1 teaspoon orange peel, zest
- 1 teaspoon vanilla extract
- 16 ounces pumpkin puree (not pumpkin pie filling)
- icing sugar (optional)
- 1Stir together flour, baking powder, baking soda, spices and salt in a bowl.
- 2In a separate bowl beak Crisco for 30 seconds.
- 3Add sugars to Crisco and beat until fluffy.
- 4Add eggs, peel, vanilla and pumpkin to Crisco mixture.
- 5Add dry ingredients and blend.
- 6Cool in refrigerator.
- 7Preheat oven to 375°F.
- 8Spoon batter onto cookie sheets, leaving some room between cookies.
- 9Bake about 10 minute at 375°F.
- 10Optional: sprinkle with icing sugar.
- 11I haven't tried this, but these would likely really taste good with a cream cheese icing, and/or you could add two chocolate chips for "ghost" eyes to add to the festive spirit.
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Nutritional Facts for Halloween Pumpkin Cookies
Serving Size: 1 (1944 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 6218.9
- Calories from Fat 2454
- Total Fat 272.7 g
- Saturated Fat 82.5 g
- Cholesterol 423.0 mg
- Sodium 3390.8 mg
- Total Carbohydrate 881.0 g
- Dietary Fiber 19.9 g
- Sugars 420.9 g
- Protein 75.5 g