These cookies are deliciously moist and packed full of raisins and walnuts. Drizzle with an icing fondant when cooled, if desired. They are perfect for children's packed lunches, dessert or general snacking.
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Great cookies...used 1/2 c. butter and 1/2 c. applesauce instead of shortening to cut down on fat and they turned out great. Also added 1 tsp of nutmeg. - 28 Oct 2002 (Review from Allrecipes US | Canada)
Great recipe! Because I knew this would be a more cake-like batter I just spread it in a 13 by 9 inch pan and made pumpkin squares. I only had to bake it for five minutes longer and they came out so fluffy and light. Instead of just a cup of pumpking I added at least another fourth for more flavoe and a half cup of oats. Though I think next time I'll add a full cup. Definitly making this again- we loved it so much my boyfriend is taking a bunch to work for everyone to try - 25 Jan 2007 (Review from Allrecipes US | Canada)
very good. used 1/2c butter & 1/2c apple sauce instead of shortening. also added a big of nutmeg, and used the whole can of pumpkin. hit the spot, no icing needed.... but i would probably use cream cheese icing if i did ice them. - 18 Jan 2007 (Review from Allrecipes US | Canada)