Pumpkin Cookies

5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Kandi Williams


1 cup shortening
1 cup sugar
1/2 cup applesauce
1 cup canned pumpkin
1 tsp vanilla
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg (1/4 tsp if fresh)
2 cups flour
1 cup raisins (optional)
1 cup chopped walnuts (add more raisins if not used) (optional)


Preheat oven to 350 °F.

In large mixing bowl with a handheld mixer, mix shortening, sugar and applesauce until well blended. Next, add pumpkin and vanilla and mix well. Sift dry ingredients together in a separate bowl, then add to wet and mix until all incorporated. Add raisins and walnuts (if using) and mix well.

Place by rounded tablespoons on a cookie sheet. Bake 8-10 minutes. Cool slightly, then transfer to cooling rack.


We eat these plain, but they are also great with a cream cheese frosting. I only rarely add walnuts, I just add another 1/2 cup or so of raisins.


If avoiding apple, use pureed prunes in place of applesauce.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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