Day 2: Pumpkin Cookies

Cream cheese frosting on a cookie!  Have you ever heard of such a thing?

Who can resist anything with cream cheese frosting on it?

I know I can’t.

Since I was out of town leading up to Thanksgiving, I didn’t do any of my normal baking before for my family and friends. However, these cookies are too delicious to not make once a fall/winter.  My roommate and I are throwing a Thanksgiving potluck this Sunday, so it was only appropriate to make these for our guests.

I think these are still very much holiday appropriate, so make them and your house will smell delicious. Just like a fresh bakes pumpkin pie. I know you are already pumpkin pied out until next year after Thanksgiving, but the smell never gets old.

I hope that smell will still be around tomorrow when my friends show up. It will set the mood perfectly!


Pumpkin Cookies

yields 5 ½ dozen cookies

  • 1 cup shortening
  • 2 cups sugar
  • 1 egg
  • 1 can pumpkin
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup walnuts (optional)
  • 1 cup raisins (optional)
  • 1 ½ teaspoons cinnamon
  • 2 teaspoons vanilla
  • 2 teaspoons soda
  • 4 cups flour
  1. In a large mixing bowl, with an electric mixer beat together shortening, sugar, pumpkin, vanilla and egg.
  2. Mix in flour, cinnamon, salt, soda and baking powder.
  3. Mix in raisins and walnuts. (optional- I normally bake 1/2 the batter without raisins, and then mix in 1/2 cup raisins into the second 1/2 of the batter)
  4. Drop spoonfuls of batter onto cookie sheet 2 inches apart.
  5. Bake at 350 degrees for 18-20 minutes. Cookies are done when they spring back to touch.


About Rachel

Country girl turned urbanite. Finding ways to mess up my kitchen, keep my country roots and explore all that city living offers!

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