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Add a photoServings: 12
Ingredients
- 2 1/4 c. Granulated Sugar
- 3/4 c. Vegetable Shortening
- 2 whl Large eggs, beaten well
- 2 tsp Vanilla
- 1 can (16-ounce.) Cooked Pumpkin
- 1 1/4 tsp Baking Soda
- 2 c. Raisins
- 1 c. Walnuts, minced
- 4 c. Flour, sifted
- 4 tsp Baking Pwdr
- 1/2 tsp Ginger
- 1/2 tsp Cinnamon
- 1/2 tsp Allspice
- 1/4 tsp Cloves
- 1 tsp Salt
Directions
- Welcome to "Death-by-Pumpkin Week" at Recipe-a-Day. What is Death-by-Pumpkin Week Well, it's The Cook and Kitchen Staff, offering you recipes featuring the sweet flesh of the all-American pumpkin . . . Till you're about ready to kill us.
- Okay, we have to admit which Death-by-Pumpkin week was one of our favorite thematic recipe productions during this same time last year. Would you dusted off and are sending your way
- Get ready for a week of pumpkin pies, breads, cakes, cookies, and surprises as we feature this bright orange vegetable which's found at the end of a trailing vine. Remember, there's a pumpkin just waiting for you to stop by and take it home tonight, at pumpkin patch near you. Or possibly perhaps more accurately, there's a can of cooked pumpkin waiting for you at your local grocer's!
- Cream together sugar and vegetable shortening in a medium-sized mixing bowl by utilizing a hand-held electric mixer.
- Add in Large eggs, vanilla, cooked pumpkin, and baking soda. Blend again to thoroughly combine all ingredients.
- Add in raisins and minced walnuts, and stir to combine.
- In a separate large mixing bowl, sift together flour, baking pwdr, ginger, cinnamon, allspice, cloves, and salt.
- Pour pumpkin mix into the dry ingredients and stir with a wooden spoon till the cookie dough is blended thoroughly.
- Drop by the teaspoonful onto a non-greased cookie sheet and bake for 8 to 10 min in a pre-heated 375-F degree oven, till lightly brown. Remove from the cookie sheet to a wire rack to cold. Store in an airtight container for up to one week or possibly freeze in plastic bags for up to a month.
- Kitchen Staff Tips: If you'd like a little more spice to your spiced pumpkin cookies, simply prepare a cinnamon- sugar mix on a 4:1 ratio.
- Which is, 4 tsp. sugar to every 1 tsp. of cinnamon. Prior to baking, sprinkle the mix over the top of the cookies. It makes a handy cinnamon-toast sprinkle, too, if you prepare about 1/4 c. of the mix and store it in a shaker in your pantry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 12 servings | |
| Calories 535 | |
| Calories from Fat 149 | 28% |
| Total Fat 17.04g | 21% |
| Saturated Fat 3.59g | 14% |
| Trans Fat 4.28g | |
| Cholesterol 35mg | 12% |
| Sodium 760mg | 32% |
| Potassium 285mg | 8% |
| Total Carbs 92.0g | 25% |
| Dietary Fiber 2.5g | 8% |
| Sugars 54.13g | 36% |
| Protein 6.86g | 11% |
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