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These moist pumpkin pie cookies are like having a bite-sized portion of pumpkin pie. They taste great with a dab of whipped cream on top. These cookies are hard to resist! They are great warm or cool. I have received many requests to bring these to parties and meetings.
Ingredients
- cooking spray
- 1 ½ cups canned pumpkin
- ½ cup shortening
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease two baking sheets with cooking spray.
Step 2
Mix pumpkin, shortening, and vanilla together thoroughly in a bowl. Stir flour, sugar, cinnamon, nutmeg, baking soda, and baking powder into the pumpkin mix.
Step 3
Drop tablespoonfuls of cookie dough 2 inches apart on the baking sheets.
Step 4
Bake in the preheated oven until golden, 12 to 14 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 115 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 6% |
| Sodium110mg | 5% |
| Total Carbohydrate18g | 6% |
| Dietary Fiber1g | 3% |
| Total Sugars9g | |
| Protein1g | |
| Vitamin C1mg | 4% |
| Calcium19mg | 1% |
| Iron1mg | 4% |
| Potassium44mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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