Pumpkin Cookies
"I first tried these at work. A coworker of mine brought a ziplock bag full and I think I ate half to myself, lol. Sooooooooo of course I had to ask him for the recipe which he got from his dear Mom. They are so addictive, I have to freeze some when I make them or I will eat them all. They are just as tasty with or without nuts and raisins."
photo by mybenz92
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
36 Cookies
- Serves:
- 36
ingredients
- 118.29 ml soft margarine or 118.29 ml butter
- 354.88 ml brown sugar
- 2 eggs
- 414.03 ml pumpkin puree
- 2.46 ml vanilla
- 650.62 ml flour
- 14.78 ml baking powder
- 2.46 ml salt
- 2.46 ml ginger
- 2.46 ml nutmeg
- 1.23 ml cinnamon
- 118.29 ml raisins (optional)
- 118.29 ml walnuts (optional)
directions
- Whip butter.
- Add sugar, eggs, pumpkin puree, vanilla.
- Add flour, baking powder, ginger, nutmeg, cinnamon, salt.
- Mix together.
- Add raisins or walnuts or dates (whichever you prefer).
- Refrigerate for 30 minutes.
- Drop by tbsp on cookie sheet - I sprayed mine with Pam.
- Cook at 375 for 10 to 12 minutes - makes approximately 3 dozens.
Questions & Replies
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Reviews
-
Both the flavor and texture of these cookies is marvelous. The recipe sounded great and I wanted to try it but I needed to make it a bit more diabetic friendly. Here's what I did: Replaced 1 cup of the flour with coarse ground whole wheat, used a Smart Balance type margarine, used 1 whole egg and 1/4 cup egg white, 1/4 cup Splenda brown blend and 1/2 a cup of Splenda granular for the sugar. That was it for the diabetic changes. Some of the walnuts I minced so fine that they were nearing ground and some I left in bigger pieces to add some crunch. I need to tell you that they are addicting! You really keep wanting to pick up another and another. Thanks Pink for sharing this great recipe. Made for Photo Tag. -
Very mild tasting cookie. I personally would have preferred a more flavorful cookie. My family was not impressed either for same reason, not much flavor. I sprinkled Powdered Sugar on mine to help bump up the flavor but it wasn't much of an impact.
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We were looking for a way to use our halloween pumkin and these pumpkin cookies were just the ticket. We didn't change a thing. Thanks -
These are a wonderful addition to your fall baking. Especially if you love havng your house smell heavenly from the baking of spices - cinnamin, nutmeg, and ginger. I omited the raisins and nuts and added in 1/2 cup of mini choco-chips. Those don't keep, so either store them in your refrigerator or eat em up right away.:-) Made for RecipeTag in KK's forum.
Tweaks
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Both the flavor and texture of these cookies is marvelous. The recipe sounded great and I wanted to try it but I needed to make it a bit more diabetic friendly. Here's what I did: Replaced 1 cup of the flour with coarse ground whole wheat, used a Smart Balance type margarine, used 1 whole egg and 1/4 cup egg white, 1/4 cup Splenda brown blend and 1/2 a cup of Splenda granular for the sugar. That was it for the diabetic changes. Some of the walnuts I minced so fine that they were nearing ground and some I left in bigger pieces to add some crunch. I need to tell you that they are addicting! You really keep wanting to pick up another and another. Thanks Pink for sharing this great recipe. Made for Photo Tag.
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