Prep Time 30m
Cook Time 13m
Ready Time 120m
Yield 7 dozen cookies

  • Crisco® Original No-Stick Cooking Spray
  • 2 cups Crisco® All-Vegetable Shortening
  • OR 2 sticks Crisco® Baking Sticks All-Vegetable Shortening
  • 2 cups sugar
  • 1 (16 oz.) can solid-pack pumpkin
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 4 cups Pillsbury BEST™ All Purpose Flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 cups raisins
  • 1 cup chopped nuts
Preparation Directions
  • Step 1Heat oven to 350°F. Coat baking sheets lightly with no-stick cooking spray.
  • Step 2Combine shortening, sugar, pumpkin, eggs and vanilla in bowl of electric mixer. Beat at medium speed until well combined.
  • Step 3Combine flour, baking powder, cinnamon, salt, baking soda, nutmeg and allspice in medium bowl. Add to pumpkin mixture. Mix well. Stir in raisins and nuts.
  • Step 4Drop rounded tablespoonfuls of dough 2 inches apart onto prepared baking sheets.
  • Step 5Bake 12 to 15 minutes. Cool 2 minutes on baking sheets. Transfer to cooling racks to cool completely.
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