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Millie's Pumpkin Cookies

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Submitted by cbrat01

YIELD

servings

PREP

30 min

COOK

25 min

READY

55 min

Ingredients

1 ½ 355
CUPS ML CAKE FLOUR
wheat pastry or all purpose
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML NUTMEG
¼ 1.3
TEASPOON ML CLOVES
ground
½ 118
CUP ML BUTTER
158
CUP ML HONEY
1 1
EACH EACH EGGS
1 237
CUP ML PUMPKIN
cooked, mashed
1 237
CUP ML NUTS
chopped
½ 118
CUP ML RAISINS, SEEDLESS
chopped
½ 118
CUP ML DATES
chopped

Directions

Stir together dry ingredients and spices in a big bowl Cream butter and honey.

Beat in egg until smooth. Stir in mashed pumpkin.

Add dry ingredients to pumpkin mixture, blend together, then stir in nuts and dried fruit.

Drop by heaping tablespoonfuls onto an oiled cookie sheet.

Bake at 325 for 15 minutes, or until golden.

For pumpkin bars, use 8×8 oiled pan, bake 350℉ (180℃) for 25 minutes.

You can substitute yams or winter squash for the pumpkin if you wish.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 285g (10.1 oz)
Amount per Serving
Calories 918 42% from fat
 % Daily Value *
Total Fat 43g 66%
Saturated Fat 18g 88%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 624mg 26%
Total Carbohydrate 44g 44%
Dietary Fiber 9g 34%
Sugars g
Protein 27g
Vitamin A 206% Vitamin C 6%
Calcium 9% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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