This recipe for pickles is excellent for the fridge. You can make a delicious pickle that tastes like bread and butter in just 24 hours. Throughout the summer, I produce my own pickles from my own garden for my friends and family. The refrigerator shelf life of three weeks never applies to them!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- ½ cup shortening
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup solid pack pumpkin purée
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 ½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ cup chopped walnuts
- 1 cup raisins
- 1 cup confectioners’ sugar
- 2 tablespoons warm water
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream shortening and sugar until smooth. Add egg and vanilla; mix until fluffy. Stir in pumpkin. Sift together flour, baking soda, salt, pumpkin pie spice, and cinnamon; stir into pumpkin mixture. Finally, stir in raisins and walnuts.
- Drop cookie dough by heaping spoonfuls onto prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, cookies should be light brown around the edges.
- While cookies are baking, make the spice glaze: Mix confectioners’ sugar with 2 tablespoons of warm water until there are no more lumps. Stir in 1/2 teaspoon of cinnamon. If glaze is too thick, add a little more water.
- When cookies are done baking, remove from oven and brush with spice glaze. Transfer to racks to cool.
Nutrition Facts
| Calories | 167 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 83 mg |
| Sugars | 16 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Very good & makes 4 doz nice size cookies. For me to much of a cake type cookie. I always sub dried cranberries for raisins and don’t bother with glaze.
These turned out great! I’ll make them again as they were definitely a hit at our house!
Very tasty cookies! This recipe is missing, what I consider, important information. Specifically,, how big should I make the cookies? The term “heaping spoonfuls” is ambiguous as the size if the cookie will affect the baking time. I used a #50 scoop to make the cookies and baked them until they were a light brown along the edge. About 14-15 minutes. It yielded 40 cookies. Again, these cookies are very tasty!
All time fav. Have used chocolate chip…. Wonderful cookie.
Good recipe! Next time, though, I’m going to add more pumpkin spice and cinnamon as others have suggested.
Great recipe, thank you! I used vegetable oil instead of shortening – turned out great.
Flavor – very good! A little to cakey for me.
Pumpkin is very expensive where I live in Mexico and I have substituted baked sweet potatoes or pureed baked squash for the pumpkin. The best result was with the sweet potatoes but there were no complaints about the cookies made with the squash. One trick I learned for making cookies that contain raisins is to beat the eggs, add them to the raisins and let them sit for at least an hour, stirring occasionally. Then add to the batter when the eggs would be added. …this takes the taste and texture of any cookie up a notch. I am getting ready to make another batch and since I have run out of pumpkin pie spice I will add the other spices as suggested in a previous review, plus allspice. My expat friends love these cookies!
Wonderful spice cookie. Reminds me of one my mom made every Christmas. I substituted cloves,cinnamon and ginger for pie spice other than that I followed recipe exactly. Adding these to my yearly Christmas baking list!!
I didn’t glaze the cookies which made it just the right amount of sweet for me and my husband. I used pecans instead of walnuts.
Awesome cookie. I used butter instead of oil, fresh pumpkin and my own combo for the pumpkin spice. I skipped the icing, they are great without the extra sugar. Love them… Will make again.
First time and a Hit!!!!
I made this with yams, as I did not have pumpkin in my house, also instead of all flour I added a half a cup of org. Quick Steel Cut Oats. For the glaze I used a bit of chia spice and cinnamon. This recipe is a keeper. 😉
These cookies are amazing!! So tasty with a cake like texture. You will love them!
Tasty, but much too cakey for my taste. One thing to make sure of is to cook them all the way through. While other types of cookies are still good if they’re slightly undercooked (by a minute or two), these are not that good unless you cook them all the way. Due to my oven, I typically cook one minute less than the instructed time, but these only turned out right when I cooked them for 12 minutes.
I though it was too cakey but nevertheless, it tastes amazing! I’m sure that with more practice I can do them better.
Just made these cookies. They came out perfect! Added my own spice instead of pumpkin pie spice. Yum!
When I made these cookies I exchanged raisins for cranbarries. My husband took about 3 doz to work and nothing came home. Another lady he works with requested another dozen for her kids but she ended eating all of them before she got home. Thanks for this recipe
I just made them. The Best ever!!! So cake like and the flavors are wonderful. Thank you for sharing!
These have a great pumpkin flavor and the raisins and walnuts are a wondeful addition. The cinnamon glaze makes these even better. Please keep in mind that the description specifically states that these are cakelike cookies. They are not supposed to spread out, but rather stay in a mound when baked. The only problem I ran into was the baking time. I had one tray of cookies that appeared done (after 14 minutes), but when cooled were still a little too gooey inside. I may try baking at 375 F next time. Thanks for a great recipe!
these were outstanding. i didn’t add the nuts or the frosting. didn’t need them. these get better the older they get. moist and tender. wonderful flavor. definitely will make these again.