Prep 10 mins
Cook 10 mins
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup shortening
- 2 cups pumpkin
- 1 teaspoon baking soda
- 3 1⁄2 cups flour
- 1 teaspoon salt
- 3 teaspoons cinnamon
- 1 teaspoon baking powder
- 2 teaspoons allspice
- Cream together sugars, shortening, and pumpkin.
- Stir in remaining ingredients.
- Bake at 350 degrees for approx 10 minutes.
This is a really good cookie recipe! Very moist and yummy! I didn't have allspice so used pumpkin pie spice instead but still tasted great. I'll be using this one again. Thanks for sharing.
My son's daycare was looking for an eggless pumpkin cookie recipe (so my egg-allergic son could eat it, too). I did a search, and picked this one out since it had 4 good reviews. I do not bake hardly at all, so had to rely on the experience of others. The teacher made it today and said it came out better than some other pumpkin cookies she made with egg (mainly for comparison purposes). I got a chance to sample when I picked him up - and it was definitely the right choice!
Fantastic! I picked this for my one-year-old's November birthday treat since he is allergic to milk, soy, egg, and peanuts. I put the whole batter on a metal pizza pan and baked at 350 degrees Fahrenheit for 25 minutes (at negligible altitude) and got a DELICIOUS pumpkin-flavor, pizza-size muffin/cake. It was a hit with everyone and no allergic reactions! Huzzah! The leftovers will make yummy breakfast coffee cake.