Pumpkin Cookies

(from marita.gaines’s recipe box)

Source: RecipeThing user happyendings (from RecipeThing user dubuisso) (from RecipeThing user freeshebacchus)

Categories: Cookie, Dessert, Pumpkin


  • 1 C. Shortening
  • 2 Eggs
  • 3 C. Sugar
  • 2 C. Pumpkin (15 ounce can)
  • 2 t. Baking Soda
  • 2 t. Vanilla
  • 1 t. Salt
  • 2 t. Baking Powder
  • 2 t. Nutmeg
  • 2 t. Cinnamon
  • 5 C. Flour


  1. Pre-Heat oven to 375 degrees F.

  2. Cream together:

  3. 1 C. Shortening

  4. 2 Eggs

  5. 3 C. Sugar

  6. Add:

  7. 2 C. Pumpkin (15 ounce can)

  8. and mix well.

  9. Stir in:

  10. 2 t. Baking Soda

  11. 2 t. Vanilla

  12. 1 t. Salt

  13. 2 t. Baking Powder

  14. 2 t. Nutmeg

  15. 2 t. Cinnamon

  16. Gradually stir in:

  17. 5 C. Flour

  18. You may need to add an additional cup of flour or so, dough should be – and I quote, “kind of stiff, not really stiff, but medium stiff. Not so sticky that it won’t push off a spoon onto the cookie sheet without sticking all over your finger”. See why I find baking difficult? This apparently, is not an exact science.

  19. Stir in a bag of:

  20. Chocolate Chips

  21. Best if they are milk chocolate, unless you actually LIKE semi-sweet, which I don’t because they discourage me from eating them by handfuls directly out of the bag.

  22. You may also add nuts or raisins but then the cookies would be gross.

  23. Do not grease cookie sheet, drop a tablespoon or so of dough and drop them about an inch apart, they don’t spread out flat.

  24. Bake at 375 for about 12 to 15 minutes.

  25. They are soft and chewy and to die for! Also, we discovered that you CAN leave out the shortening for healthier cookies. They are kind of spongy that way but are still good and stay soft.

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