Pumpkin Cookie Recipe

Thanks goodness it is pumpkin season.  I am enjoying that wonderful food any way I can get it – pies, cakes, bread, ravioli, roasted, and in cookies.  I thought it would be fun to share this pumpkin cookie recipe with you today.  I found it in the only cookie recipe book I have ever owned.  In fact, it has been in my possession since I was a senior in high school and is held together with a rubber band.   It is a wonderful book loaded with cookie recipes for every day and every season. I have never made a cookie from this book that wasn’t delicious.  I hope you  enjoy this pumpkin cookie recipe as much as we did.

 Pumpkin cookies - The 2 Seasons


Pumpkin Cookies Recipe


  • Makes about 6 dozen
  • 1 1/2 cups brown sugar (packed)
  • 1/2 cup shortening
  • 2 eggs
  • 1 3/4 cups canned pumpkin
  • 2 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ginger
  • 1 cup raisins (optional)
  • 1 cup chopped pecans (:optional)
  • Glaze
  • 1 cup powdered sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons milk


  1. Heat oven to 400 degrees. Mix sugar, shortening, eggs, and pumpkin thoroughly.
  2. Sift dry ingredients together and add to pumpkin mixture.
  3. Add raisins and pecans. (Optional)
  4. Drop batter by teaspoons full on an ungreased baking sheet.
  5. Bake 12 to 15 minutes or until lightly browned.
  6. Cookies may be iced with a cinnamon glaze when cool.
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Pumpkin Cookies - The 2 Seasons

This is a nice cookie to make and keep in the freezer.  You can pop it in the microwave for a few seconds and have warm cookies ready for an afternoon snack and dessert after dinner.


Thanks so much for stopping in.  We will see you back here tomorrow.

Take care.