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Pumpkin Cookies

Very pretty soft drop cookie with mild spice flavor. All ages love them. Children prefer them without nuts."


3/4 c butter or shortening
1 1/2 c sugar
1 egg
1 c canned pumpkin
1/4 c milk
3 c all purpose flour
1 tsp soda
1 tsp cinnamon
1/2 tsp salt
1 c walnuts, chopped (opt)


Place butter or shortening in mixer and beat until softened. Add sugar and beat until fluffy. Add egg, pumpkin and milk and beat well. Slowly add in sifted dry ingredients on low until well mixed. Add nuts if used. Drop by rounded teaspoons on greased or parchment lined cookie sheet. Bake at 375 for 12-15 minutes until browned lightly on the bottom. Remove to racks and cool. Frost. Cookies keep well in refrigerator or freezer.
Frosting: Cream 3 oz softened cream cheese with 1/4 c softened softened butter. Add in 2 c powdered sugar and beat until fluffy. Frost tops of cookies, leaving brown edge.

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Nutritional Information
Per Serving

no nutrition information available

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