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–+ servings
Pumpkin-Nut Cookies
Pumpkin Nut Cookies combine the rich, earthy flavor of pumpkin with warm autumn spices, chewy raisins, and crunchy chopped nuts. These soft, cake-like cookies are perfect for fall gatherings, Thanksgiving dessert tables, or as a cozy afternoon treat with coffee or tea. The recipe reflects a classic mid-20th-century American baking style, using shortening for a tender crumb and a generous mix of cinnamon, nutmeg, and ginger for warmth. Their balanced sweetness and moist texture make them a nostalgic favorite for anyone who loves pumpkin desserts.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 50 minutes
Course Snack
Cuisine American
Servings 48 cookies
Calories 95 kcal

Ingredients
  

  • ½ cup shortening
  • 1 cup sugar
  • 2 eggs (beaten)
  • 1 cup canned pumpkin ( solid-pack, Libby’s recommended)
  • 2 cups all-purpose flour (sifted )
  • 4 tsp baking powder
  • 1 tsp salt
  • 2½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • 1 cup raisins
  • 1 cup nuts (chopped, walnuts or pecans)

Instructions
 

Step 1: Cream Ingredients

  • Cream shortening and sugar together until light and fluffy.

Step 2: Add Wet Ingredients

  • Beat in egg and pumpkin until well combined.

Step 3: Mix Dry Ingredients

  • In a separate bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, and ginger.

Step 4: Combine Mixtures

  • Gradually stir dry ingredients into the creamed mixture until blended.

Step 5: Add Mix-Ins

  • Fold in raisins and chopped nuts.

Step 6: Bake

  • Drop dough by teaspoonfuls onto greased baking sheets. Bake at 350°F (175°C) for about 15 minutes, or until cookies are set and lightly golden.

Step 7: Cool & Serve

  • Cool on a wire rack before serving.

Tips

  • Chill the dough slightly if it feels too soft before baking.
  • Substitute walnuts or pecans depending on preference.
  • Replace raisins with chopped dates or cranberries for variation.
  • Sprinkle tops lightly with cinnamon sugar before baking for extra flavor.
  • For softer cookies, slightly underbake and cool on the sheet.
  • These cookies freeze well; store baked cookies in airtight containers.
  • Use Libby’s solid-pack pumpkin as written for best texture.
  • Toast the nuts lightly before mixing for deeper flavor.

Nutrition

Calories: 95kcalCarbohydrates: 13gProtein: 1.5gFat: 4.5gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 60mgPotassium: 75mgFiber: 1gVitamin A: 900IUVitamin C: 0.5mgCalcium: 15mgIron: 0.6mg
Keyword fall dessert, freezer friendly, holiday baking, nut cookies, pumpkin, spiced cookies, vintage baking
Tried this recipe?Let us know how it was!