Honey Pumpkin Cookies Recipe

Name: Honey Pumpkin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups honey; 1/2 cup vegetable shortening; 2 large eggs; 1 1/2 cups pumpkin puree (canned); 2 1/2 cups flour, all-purpose; 4 teaspoons baking powder; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 1 1/2 cups raisins, seedless; 1 1/2 cups pecans chopped

Servings: persons

1 1/4 cups honey
1/2 cup vegetable shortening
2 large eggs
1 1/2 cups pumpkin puree (canned)
2 1/2 cups flour, all-purpose
4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups raisins, seedless
1 1/2 cups pecans chopped

1
Cream 3/4 cup of the honey with shortening.
2
Add eggs one at a time, beating well after each.
3
Combine the pumpkin with remaining 1/2 cup honey and add to egg mixture.
4
Stir together flour, baking powder, cinnamon, nutmeg and salt.
5
Gradually stir flour blend into pumpkin mixture.
6
Fold in raisins and nuts.
7
Chill batter for 30 minutes.
8
Drop by teaspoonsful onto a greased cookie sheet.
9
Bake at 375F (190C).
10
for 15 to 20 minutes until lightly browned.

863

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups honey, 1/2 cup vegetable shortening, 2 large eggs, 1 1/2 cups pumpkin puree (canned), and more.

Yes, Honey Pumpkin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Honey Pumpkin Cookies

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