Pumpkin-Nut Cookies
Pumpkin-Nut Cookies offer a delightful blend of pumpkin flavor and warm spices, complemented by chewy raisins and crunchy nuts. Perfect for autumn gatherings or everyday treats, these cookies are soft, spiced, and full of texture, appealing to both kids and adults who enjoy seasonal baked goods.
Ingredients
Instructions
- Cream the shortening until smooth.
- Gradually add the sugar and beat until light and fluffy.
- Add the beaten eggs and pumpkin, then mix well.
- Sift together the flour, baking powder, salt, cinnamon, nutmeg, and ginger.
- Stir the dry ingredients into the pumpkin mixture.
- Mix well until combined.
- Fold in the raisins and nuts.
- Drop by teaspoonfuls onto greased cookie sheets.
- Bake at 350°F (175°C) for 15 to 20 minutes until lightly browned.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute half of the shortening with unsweetened applesauce for a healthier option. If you prefer a nut-free version, simply omit the nuts or replace them with sunflower seeds. Make sure to adjust the baking time if you use a smaller scoop for the cookies.
Serving Suggestions
These Pumpkin-Nut Cookies make a delightful treat on their own, but they pair beautifully with a warm mug of spiced cider or coffee. For a festive presentation, serve them alongside Cousin Mary Dee'S Sugar Cookies during holiday gatherings. They can also be enjoyed as an afternoon snack or dessert at a cozy family gathering.
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, then transfer to a freezer-safe bag for up to three months. To reheat, simply pop them in the microwave for a few seconds or warm them in a preheated oven at 350°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin-Nut Cookies contains roughly 210 calories, with 2g protein, 14g carbohydrates, and 17g fat. It is a good source of dietary fiber (17% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
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 instead of canned. Just make sure to cook and puree the pumpkin until smooth, and drain any excess moisture to avoid altering the cookie texture.
What can I substitute for shortening?
You can substitute shortening with an equal amount of unsalted butter or coconut oil for a different flavor. If using butter, the cookies may spread a bit more, so adjust baking time accordingly.
Can I add chocolate chips to this recipe?
Absolutely! Chocolate chips can be a delicious addition to these cookies. You can replace half of the raisins with chocolate chips for a sweet twist, or use a mix of both for added flavor.
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).