Pumpkin Cookies II

  • Prep Time: 20 mins
  • Total Time: 35 mins
  • Yield: 36cookies
  • Ingredients

  • 1cupbutter
  • 1cupsugar
  • 1egg
  • 1cup canned pumpkin or 1cupfresh pumpkin
  • 1teaspoonvanilla
  • 2cupsflour, sifted
  • 1teaspoonbaking powder
  • 1/2 teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 1teaspooncinnamon, ground
  • 1/2 teaspoonnutmeg, ground
  • 1/4 teaspoonallspice
  • 1cupraisins
  • 1/2 cupnuts, chopped(optional)
  • Directions

  • Preheat oven to 350F and grease cookie sheet.
  • Sift dry ingredients together into a large bowl.
  • In another bowl, beat butter and sugar together until fluffy; add remaining ingredients.
  • Add batter to dry ingredients and mix well.
  • Drop by spoonfuls on prepared cookie sheet and bake for 10 to 15 minutes. (ovens will vary).
  • Reviews

  • “I love these cookies!! My son and I making them for Christmas parties and can’t wait to show off the delicious cookies!! Thank you very much! Also, fyi for anyone who might have a wheat allergy, not celiac, I used Spelt flour and Organic Raw Whole Cane Sugar. I am allergic to wheat, but I can tolerate Spelt.”

  • “these cookies are really good. but i did make some icing that made it even better, 2 cups confectioners’ sugar 3 tablespoons milk 1 tablespoon melted butter 1 teaspoon vanilla extract. i will be making this again especially around the holidays.”

  • “These cookies were amazing. I took them to work and they were gone so fast.”

  • “This is probably the worst cookie recipe that I have ever made.My grandchildren did not like the texture or the flavor.The cookie was soft but heavy and there was not much flavor.I will not make this cookie again.”

  • “A nice soft cookie. I made them with raisins and left off the nuts. This way the neighbor’s kids can take them to school and it won’t be a problem because of the nuts.”

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