Pumpkin Cookies


Ingredients to be Creamed:

Moist Ingredients:

Dry Ingredients:

Nuts and Raisins:



  1. Preheat oven to 375°. If using pure convection oven preheat to 350°. Note: If you have a convection oven, you would use the convection setting if you are baking more than one cookie sheet at a time.
  2. Lightly grease cookies sheets and set aside. Click here to learn more about how to grease cookie sheets.
  3. Cream butter.
  4. Add brown sugar and cream together until light and fluffy.
  5. Mix in eggs and vanilla.
  6. Mix in pumpkin and orange peel.
  7. Add dry ingredients and mix well; scraping down sides of bowl with spatula.
  8. Stir in nuts and raisins.
  9. Drop by tablespoonful onto a lightly greased cookie sheet. The cookies will spread out as they bake so do not crowd.
  10. Bake until light orange/golden brown, 8 to 10 minutes (will bounce back to touch of finger, much like a cake when it is done).
  11. Remove from cookie sheet and cool on racks.
  12. Once cool, frost with ½ a recipe of cream cheese frosting.


Makes about 2½ dozen cookies.

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