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  • Denise Kohlmeyer


Love, love, love these cookies!! My second favorite to chocolate chip. Cake-like and moist. Great for the Fall, or anytime of the year!! Enjoy! This recipe, by the way, is from


½ c. shortening

1 ½ cup shortening

1 ½ cups white sugar

1 egg

1 cup canned pumpkin

1 teaspoon vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

½ cup chopped walnuts (Optional)

1 cup semisweet chocolate chips


Preheat oven: 350 degrees; grease cookie sheets (I actually use glass casserole dishes and found that the bottom of the cookies don't burn like they did with cookie sheets)

In a medium bowl, cream together shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla.

In a separate large bowl, combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture.

Stir in the walnuts (optional) and chocolate chips.

Drop a teaspoon-sized dough ball onto prepared cookie sheets.

Bake 15 minutes, or until light brown.

Cool on wire racks.

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