Recipe Box: Pumpkin Cookies

I have a collection of vintage metal recipe boxes. Sixteen to be exact with all but one full of handwritten recipes and clippings from newspapers and magazines of the past. My favorite thing to do is to flip through the curated recipes of someone’s time in the kitchen. The problem is I rarely cook from these little culinary treasure chests. So to change that, each month I select a recipe or two to make as is with very little changes. I document the whole process right here with what I liked and what I might change for the next time.

I have a batch of these cookies baking in the oven and man does it smell good in my kitchen as I am typing this. If you haven’t guessed my next recipe that I chose from my recipe boxes is the Pumpkin Cookies. It was a recipe that was clipped out of a magazine from maybe the 1950s or 1960s. It was submitted by a Mrs. Mamie Fly. The cookie is easy to make and uses canned pumpkin to create a cake like cookie. It also includes raisins and nuts and completely smells like fall while it bakes.


What I Liked: The ease of making the cookies. That it uses easy to find ingredients. The smell of the kitchen while they bake.

What I Didn’t Like: That it doesn’t use the whole can of pumpkin. It always annoying when you are left with a small portion of an ingredient that you don’t use often.

What I Would Change: I would rework the proportions so that it uses the whole can of pumpkin. I would also try adding a little ginger and ground cloves as those flavors always taste great with pumpkin.


Pumpkin Cookies

  • Servings: 3 dozen cookies
  • Difficulty: easy
  • Print

An easy cake like cookie that screams falls.


  • 1 1/4 cups sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1 cup canned pumpkin
  • 1 cup raisins
  • 1/2 cup of chopped pecans and peanuts


  1. Preheat oven to 350 degrees
  2. Cream together the sugar and butter.
  3. Add the egg.
  4. Sift together the salt, cinnamon, baking soda and flour.
  5. Then add to the creamed butter mixture with the pumpkin.
  6. Fold in the raisins and nuts.
  7. Drop teaspoons of the batter onto baking sheets.
  8. Bake for 12 to 15 minutes or until done.


2 thoughts on “Recipe Box: Pumpkin Cookies

  1. Erica D. says:

    These look amazing! I am a huge fan of pumpkin bread and, like you, get really annoyed with the bizarre measurements. I just use all the pumpkin that I have even if it means it will be super gourdy. I’m also with you on the spices. If I try this recipe, I will definitely modify it a little. How do you find the raisins and nuts with the pumpkins? Usually they work better with oatmeal and chocolate. Interesting. 🙂


    • Quaint Cooking says:

      Glad I am not alone! The walnuts I liked in the cookie. I actually might bump the amount up next time as they added a nice crunch to the soft cookie. The raisins I’m still trying to decided on. Next time I would try it without or cut the amount in half to see if I liked it better.

      Liked by 1 person

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