Name: Pumpkin-Nut Cookies recipe
Ingredients: ½ cup shortening;1 cup white sugar;1 cup solid-pack pumpkin (such as Libby's®);2 eggs, beaten;2 cups sifted all-purpose flour;4 teaspoons baking powder;2 ½ teaspoons ground cinnamon;1 teaspoon salt;½ teaspoon ground nutmeg;¼ teaspoon ground ginger;1 cup raisins;1 cup chopped walnuts

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Ingredients

½ cup shortening 1 cup white sugar 1 cup solid-pack pumpkin (such as Libby's®) 2 eggs, beaten 2 cups sifted all-purpose flour 4 teaspoons baking powder 2 ½ teaspoons ground cinnamon 1 teaspoon salt ½ teaspoon ground nutmeg ¼ teaspoon ground ginger 1 cup raisins 1 cup chopped walnuts

Nutrition Info

84.8 calories carbohydrate: 11.5 g cholesterol: 7.8 mg fat: 4.1 g fiber: 0.6 g protein: 1.3 g saturatedFat: 0.8 g servingSize: - sodium: 104.8 mg sugar: 6.2 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
Beat shortening with an electric mixer until creamy, add sugar gradually. Beat until light and fluffy. Add pumpkin and eggs, mix well.
Sift flour, baking powder, cinnamon, salt, nutmeg, and ginger together. Stir into the pumpkin mixture until blended. Add raisins and walnuts.
Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.
Bake in the preheated oven until edges are firm and starting to brown, about 15 minutes.

Recipe Yield

4 dozen

Recipe Note

Scrumptious pumpkin-nut cookies. I top with a buttercream frosting and color it orange for October and red or white for the holidays. This recipe can be frozen if desired.

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