Pumpkin Cookies

Prep Time
Cook Time
Ready In

"I had these cookies for the first time at work. I young fellow I work with, my partner that day, brought in a plastic bag full of these. I enjoyed this so much I had to have the recipe before the end of our shift. So he called his DM out of town and she emailed it to him so I could copy it. Thanks Eric’s mom. I make these all the time now. These are just as good with or without the nuts and raisins."

Original recipe yields 48 servings


  • Serving Size: 1 (25.7 g)
  • Calories 85.2
  • Total Fat - 3 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 9 mg
  • Sodium - 65.7 mg
  • Total Carbohydrate - 13.7 g
  • Dietary Fiber - 0.4 g
  • Sugars - 7.4 g
  • Protein - 1.3 g
  • Calcium - 27 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0 mg

Step 1

Whip butter. Add sugar, eggs, pumpkin puree, and vanilla.

Step 2

Add flour, baking powder, ginger, nutmeg, cinnamon and salt.Mix together.

Step 3

Add raisins or walnuts, optional.

Step 4

Refrigerate for 30 minutes

Step 5

Drop by spoonful on a parchment paper lined baking sheet.

Step 6

Cook at 375 degrees Fahrenheit for 8 minutes on middle rack, then bake another 2 to 4 minutes on rack above, depending on how big your cookies are.

Step 7

Cool and serve.

Tips & Variations

No special items needed.



These cookies reminded me of muffin tops and were pretty tasty. For some of the cookies, I topped them with cream cheese frosting. I used raisins and didn't use the walnuts. Because I was rushing up a storm, I missed the part in the recipe where it states to place the cookie batter in the refrigerator, therefore my cookies came out flatter than QueenBea's picture, but were still yummy. Thank you QueenBea for sharing.

review by:
(29 Dec 2015)