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Pumpkin Cookies


  • 1/2 cup Crisco

  • 1 cup sugar

  • 1 cup pumpkin

  • 1 cup butterscotch morsels (can substitute for milk or while chocolate chips)

  • 1 egg

  • 1/2 cup chopped walnuts or pecans (optional)

  • 1 tsp vanilla flavoring

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • 1/4 tsp salt

  • 2 cups plain flour


1. Preheat oven to 350 degrees and grease cookie sheets.

2. In a medium bowl, cream the shortening and sugar.  Stir in the pumpkin and vanilla.

3. Sift together the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture.  

4. Mix in the butterscotch chips and nuts.

5. Drop dough by teaspoonfuls onto prepared cookie sheets.  Bake for 8-10 minutes.  Allow cookies to cool for a minute on cookie sheets and then transfer to a wire cooling rack.

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