My Favorite Pumpkin Cookies
These moist, spiced pumpkin cookies combine warm cinnamon and allspice flavors, perfect for fall gatherings and cozy afternoons with optional nuts and raisins for added texture.
Ingredients
Instructions
- Cream together sugar and shortening until light and fluffy.
- Add the cooked pumpkin, egg, and vanilla; mix well.
- In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, and allspice.
- Gradually add dry ingredients to the pumpkin mixture, mixing until just combined.
- Stir in chopped nuts and/or raisins, if desired.
- Drop spoonfuls of batter onto a greased baking sheet.
- Bake at 350°F (175°C) for about 10 minutes or until edges are lightly golden.
- Allow cookies to cool on wire racks before serving.
Tips & Substitutions
For a lighter cookie, consider using half butter and half shortening. You can substitute the sugar with brown sugar for a richer flavor. If you want to reduce calories, use unsweetened applesauce instead of shortening. For added flavor, try mixing in a pinch of nutmeg or ginger. Make sure your pumpkin is well-drained to avoid a soggy cookie.
Serving Suggestions
These pumpkin cookies are delightful on their own, but you can serve them with a scoop of vanilla ice cream for a decadent dessert. Pair them with a warm cup of spiced chai or coffee for a cozy treat. They also make a great addition to a festive cookie platter alongside other treats like Chocolate Pound Cake(Sinful And Delicious).
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. To reheat, simply microwave for a few seconds or warm them in a preheated oven.
Nutrition & Diet Analysis (per serving)
Each serving of My Favorite Pumpkin Cookies contains roughly 110 calories, with 2g protein, 20g carbohydrates, and 2g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 614mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just ensure it’s cooked and thoroughly drained to avoid excess moisture. Roast the pumpkin, then mash it until smooth. This will give your cookies a fresh flavor and a slightly different texture compared to canned pumpkin.
How can I make these cookies gluten-free?
To make gluten-free pumpkin cookies, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Look for blends that contain xanthan gum to help with texture. You may need to adjust the baking time slightly, so keep an eye on them as they bake.
What nuts work best in this recipe?
Walnuts and pecans are excellent choices for adding crunch and flavor to your pumpkin cookies. If you prefer a sweeter taste, try using candied pecans or even chocolate chips. Just be sure to chop them to a manageable size to distribute evenly throughout the batter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).