Pumpkin Spice Cookies

Oxmoor House
7 dozen


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1/2 cup shortening
1 1/3 cups sugar
2 eggs
1 cup mashed, cooked pumpkin
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 teaspoon grated lemon rind
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 cup raisins
1/2 cup chopped pecans


Cream shortening in a large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in pumpkin, vanilla, lemon extract, and grated lemon rind.

Combine flour, baking powder, salt, and spices in a medium mixing bowl; stir well. Gradually add to creamed mixture, stirring well. Stir in raisins and pecans.

Drop batter by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375° for 12 minutes or until lightly browned. Remove from cookie sheets, and cool on wire racks. Frost with Lemon Butter Cream Frosting, if desired.

Created date

February 2010