Pumpkin Cookies

📜 Collection: Unknown Twenty Five | ✍️ Attribution: Mary Ann Young | 📂 Category: Desserts Delightful spiced pumpkin cookies loaded with raisins and nuts, from the recipe file of Mary Ann Young. These soft, cake-like treats are baked to perfection with aromatic ginger and cinnamon.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	20 mins	None	24 servings

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🔪 Key Equipment

• Mixing bowl
• Baking pan
• Sifter
• Measuring cups
• Measuring spoons

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Ingredients

Cookie Ingredients

Measurements	Ingredients	Prep / Notes
1/2 cup	Shortening	Softened
1 1/2 cups	Brown Sugar	Packed
1/2 cup	White Sugar	Granulated
2	Eggs	Well beaten
1 tsp	Vanilla Extract	Liquid
1 tsp	Lemon Extract	Liquid
2 1/2 cups	Flour	Sifted
3/4 tsp	Baking Soda	Dry
2 tsp	Baking Powder	Dry
1/2 tsp	Salt	Dry
1 tsp	Ginger	Ground
1 tsp	Cinnamon	Ground
1 1/2 cups	Pumpkin	Pureed
3/4 cup	Raisins	Dried
1/2 cup	Walnuts	Chopped, or pecans

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Instructions

Step 1: Mixing the Base

1. Cream together 1/2 cup shortening, 1 1/2 cups brown sugar, and 1/2 cup white sugar until smooth.
2. Add 2 eggs, 1 tsp vanilla extract, and 1 tsp lemon extract to the mixture and beat well.

Step 2: Combining Ingredients

3. Sift 3 times together: 2 1/2 cups flour, 3/4 tsp soda, 2 tsp baking powder, 1/2 tsp salt, 1 tsp ginger, and 1 tsp cinnamon.
4. Add the dry ingredients alternately with 1 1/2 cups pumpkin to the creamed mixture and beat well.
5. Fold in 3/4 cup raisins and 1/2 cup walnuts.

Step 3: Baking

6. Drop spoonfuls onto a well greased pan.
7. Bake in a 350° oven for 15 to 20 minutes until golden and set.

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💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 3 days to keep them soft.

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Original Recipe Scan