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Pumpkin Cookies


1 cup shortening
2 cups white sugar
2 eggs
2 tsps. Vanilla extract
1 (15 oz.) can of 100% pumpkin puree
4 cups all purpose flour
1-½ tsps. Baking soda
1-½ tsps. Baking powder
1 tsp. salt
1 tsp. ground cinnamon
1 pinch of ground nutmeg
1 cup semi-sweet choc chips
1 cup chopped walnuts (optional)


Preheat oven to 375 degrees F.  Grease cookie sheets. 

In medium bowl combine:  flour, baking soda, baking powder, salt, cinnamon and nutmeg set aside.

In a large bowl, cream together the shortening and white sugar until smooth.  Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended.  Add flour mixture and stir until combined.  Mix in the chocolate chips.  Stir in walnuts if desired. 

Drop by rounded teaspoonfuls onto the prepared cookie sheets.  (I use small cookie scoop, makes the cookies uniform)

Bake 12 to 15 minutes until edges begin to brown.  Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool. 

DANGER!!! Easting too many of these is hazardous to your health


"That Pumpkin Stuff"


1 can 100% pumpkin 16oz
1 can evaporated milk 5oz
1 cup sugar
½ tsp cinnamon
½ tsp nutmeg
1 stick butter, melted
1 Duncan Hines yellow butter cake mix
2 cups chopped pecans

For Topping:      

1 package cream cheese 8oz
1 cup powdered sugar
2 cups cool whip, thawed            


  1. Mix the pumpkin, evaporated milk, sugar, cinnamon, and nutmeg together
  2. Spread this mixture in the bottom of a 9x13 baking dish
  3. Sprinkle the dry cake mix over the pumpkin mix, breaking up clumps
  4. Add one cup chopped pecans over the top, then pour the melted butter over the mix
  5. Bake 50-30 minutes at 350 degrees until the top is light brown & middle is set.
  6. Cool completely
  7. Once the cake is cooled – using a separate bowl, mix the cream cheese, powdered sugar, and cool whip. It will be thick.
  8. Spread the topping over the cooled cake.  Keep refrigerated. 

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