Prep 25 mins
Cook 15 mins
This recipe has been a real hit at office food days. The cookies are moist and irresistible.
- 236.59 ml shortening
- 236.59 ml sugar
- 236.59 ml cooked pumpkin
- 1 egg
- 2.46 ml salt
- 473.18 ml flour
- 4.92 ml vanilla
- 4.92 ml baking soda
- 4.92 ml cinnamon
- 118.29 ml chopped walnuts (optional)
- 236.59 ml chocolate chips (optional)
- 236.59 ml chopped dates (optional)
- Cream sugar and shortening.
- Add egg and pumpkin and beat well.
- Add dry ingredients and nuts, chocolate chips and or dates.
- Mix thoroughly.
- Drop by rounded teaspoon on greased cookie sheet.
- Bake in 350-degree oven for 10 to 15 minutes.
These are the best pumpkin cookies I've ever had! I added the chocolate chips, and substituted 1/4 cup applesauce and 1/4 cup butter for half of the shortening, and they were still light, fluffy, and delicious. I may even try 1/2 cup applesauce with 1/2 cup shortening next time.
My husband is diabetic and these are fairly low in carbs & sugar(compared to other cookies). I used Splenda instead of sugar and added 1/2 cups of quick oats because my batter was a little thin. They don't spread out, so to keep them from being little "cakes", I just smooshed them out and baked for about 16/17 minutes. Hubby loves them. Thanks for a great, easy recipe.
I loved these. I was bring snacks for the scout pack and wanted something a little healthy. I added raisins and used pumpkin pie spice since I was out of cinnamon. If you wanted them sweeter then deffinately frost them. I was trying not to sugar up the kids too much, so I thought this fit the bill quite nicely. Let them cool on the pan though, they set up more as they cool down.