Total Time
Prep 25 mins
Cook 15 mins

This recipe has been a real hit at office food days. The cookies are moist and irresistible.

Ingredients Nutrition


  1. Cream sugar and shortening.
  2. Add egg and pumpkin and beat well.
  3. Add dry ingredients and nuts, chocolate chips and or dates.
  4. Mix thoroughly.
  5. Drop by rounded teaspoon on greased cookie sheet.
  6. Bake in 350-degree oven for 10 to 15 minutes.
Most Helpful

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.

Anna in NC November 20, 2003

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.

Nannydeb September 17, 2012

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.

BEECHCRAFT18 January 29, 2009