As autumn leaves begin to paint the landscape in hues of gold and crimson, there’s an undeniable craving for the comforting aromas and flavors that define the season. Few things encapsulate this warmth better than the perfect batch of homemade cookies. Imagine sinking your teeth into a luscious, puffy, and cake-like treat, brimming with the quintessential spices of fall and the satisfying crunch of walnuts. These aren’t just any cookies; these are our beloved **Pumpkin Nut Cookies**, a recipe steeped in family history and destined to become a staple at all your cozy fall gatherings.
The magic of pumpkin is simply irresistible, isn’t it? Its earthy sweetness pairs beautifully with a blend of warming spices to create a truly comforting dessert. And if you find yourself utterly captivated by all things pumpkin, you absolutely must try these delightful Pumpkin Spice Cream Cheese Muffins, perfect for a cozy morning or an afternoon indulgence.
They say the third time’s the charm, and that certainly held true for these extraordinary **Pumpkin Nut Cookies**. This particular recipe has been a cherished part of my family’s baking tradition for years, a delightful legacy passed down through generations. However, my journey to perfecting them wasn’t without its challenges, a testament to the timeless wisdom embedded in classic family recipes.
Every year, as autumn rolled around, I would enthusiastically pull out my grandmother’s original recipe, eager to recreate those beloved fall flavors. Yet, each time, a nagging thought would creep in: “This recipe is from 1956; surely it could use a modern update or a healthier twist.” Oh, how wrong I was! This annual experimentation led to a profound lesson: when your grandmother leaves you a recipe as perfect as these **Pumpkin Nut Cookies**, resist the urge to tamper with it. She knew exactly what she was doing, crafting a masterpiece that has stood the test of time for a reason.
My initial attempt at “improving” the recipe was a classic rookie mistake. Driven by a newfound aversion to shortening, I decided to substitute it entirely with extra butter. Now, more butter is rarely a bad thing in baking, but in this specific instance, it fundamentally altered the cookie’s texture. While still edible, they lacked the distinct puffiness and cake-like crumb that made Grandma’s cookies so unique. To add insult to injury, the photos I attempted to take for the blog back in 2015 were, to put it mildly, atrocious. It was clear this wasn’t the way.
Undeterred, the following year, I decided to embrace shortening as the recipe intended. However, my haste led me to purchase a generic, low-grade shortening. The result? A batch of cookies with an unpalatable, almost plastic-like aftertaste. Into the trash they went, a disheartening setback in my quest to honor Grandma’s culinary genius. It seemed I was destined to fail at recreating this simple yet profound recipe.
But this year, something shifted. This year, I approached the recipe with reverence and a newfound understanding. I learned a crucial lesson about ingredients: not all shortenings are created equal. When baking with shortening, especially for a cherished family recipe like this, invest in quality. My recommendation, and now my unwavering rule, is to buy Crisco, specifically the butter-flavored variety. This simple change made all the difference.
Following my grandmother’s recipe precisely, without any modifications, yielded the most glorious outcome. The cookies were exactly as I remembered: wonderfully puffy, delightfully soft, and possessing that signature cake-like texture. Each bite was a harmonious blend of pumpkin, warm spices, and the satisfying crunch of walnuts. They were, without a doubt, a **delicious cake-like Pumpkin Nut Cookie, truly worthy of all your Fall get-togethers**.
The roots of this recipe run deep, intertwined with cherished family memories. Every year, our family journeys to Sheridan, Wyoming, a place that holds immense sentimental value. Though my grandmother passed away ten years ago, her spirit lives on in her former home, now inhabited by my father, and serving as our annual reunion spot for the entire family. These visits are a beautiful tradition, allowing us to connect with our heritage and the warmth of family bonds.
During these annual pilgrimages, I am always thrilled to spend hours poring over her collection of handwritten recipes. Each faded card and worn cookbook page tells a story, a culinary whisper from the past. I often wish I had had the opportunity to stand beside her in the kitchen when I was little, learning these recipes firsthand, absorbing her wisdom as she mixed and baked. But living 1200 miles away, that wasn’t a possibility for me. Now, I bring her recipes home, diligently testing and sharing them with my own family, vowing to honor her memory by bringing more of her culinary treasures to life each year.
These **Pumpkin Nut Cookies** immediately captured my attention for several compelling reasons. Firstly, of course, the mention of pumpkin – a true harbinger of autumn delight. Secondly, the recipe hailed from a fascinating cookbook published in 1956, a collaborative effort by “the interns and residents’ wives club from the Fresno County General Hospital.” This detail alone painted a vivid picture of a bygone era, of community and shared culinary traditions. And finally, the physical state of the cookbook itself spoke volumes: its pages were stained, dog-eared, and splattered, clear evidence that it was well-loved and used often, a true testament to the deliciousness contained within its covers.
This month, for our “Festive Foodies Event Planning Group” on Facebook, the chosen theme was the “Community Cookbook Club,” celebrated with the hashtag #CookbookMonth. I initially considered some of the various church recipe books I had collected over the years. However, it quickly dawned on me that there was no more fitting cookbook to highlight than the one my own grandmother had contributed to. It felt like a perfect, heartfelt tribute to her and her enduring culinary legacy.
So, for today, I am absolutely delighted to share with you these incredible **Pumpkin Nut Cookies**. Beyond the expected delightful combination of pumpkin, cinnamon, ginger, and walnuts, these cookies hold a delightful secret ingredient: lemon extract. Trust me on this – do not skip it! This seemingly unusual addition is what truly elevates these cookies, transforming them from merely good to absolutely amazing. It provides a bright, subtle counterpoint that enhances all the other flavors in a way you wouldn’t expect. The initial thought of adding lemon to a pumpkin cookie might seem strange, but the resulting taste is simply marvelous.
These are not your thin, crisp cookies; they are a distinctly cakey cookie, marvelously soft, wonderfully puffy, and perfectly sweet. Their tender crumb makes them an ideal companion for dunking into a warm cup of coffee on a chilly morning, or for simply cuddling up on the couch to enjoy with a favorite fall television show. Each bite is a comforting embrace, a taste of autumn’s best.
After three years of misguided attempts and culinary detours, I am incredibly relieved and proud to have finally embraced the wisdom of tradition, making these cookies exactly as my grandmother intended. And therefore, I implore you, heed my advice: do not alter this recipe. Grandma truly knows best!
Pumpkin Nut Cookies
Prep
Cook
Total
Author Megan | Strawberry Blondie Kitchen
Yield 32 servings
A delicious, puffy and cake like pumpkin nut cookie that is packed full of cinnamon, ginger, nutmeg and walnuts. A cookie worthy of all your Fall get togethers.
Ingredients
- 1 1/2 cup brown sugar
- 1/2 cup shortening
- 2 eggs
- 1 1/2 cups pumpkin puree
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
- 2 1/2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 cup chopped nuts (I used walnuts)
Instructions
- Preheat oven to 375 degrees F. and line a baking sheet with parchment paper or a Silpat.
- In the bowl of your stand mixer, cream together brown sugar and shortening.
- Add in eggs, pumpkin, vanilla and lemon extracts.
- In a medium bowl, sift together flour through cinnamon.
- Slowly add dry ingredients into wet ingredients (pumpkin mixture) and mix to combine.
- Fold in nuts.
- Drop by 1 1/2 tablespoons onto prepared baking sheet.
- Bake for 9-11 minutes or until golden brown.
Courses Dessert
Nutrition Facts
Serving Size 1 serving
Amount Per Serving | ||
|---|---|---|
Calories 105 | ||
% Daily Value | ||
Total Fat 6 g | 9% | |
Saturated Fat 1 g | 5% | |
Cholesterol 12 mg | 4% | |
Sodium 52 mg | 2% | |
Total Carbohydrates 12 g | 4% | |
Dietary Fiber 1 g | 4% | |
Sugars 11 g | ||
Protein 1 g | 2% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Indeed, as I mentioned, I am the proud custodian of a precious collection of my grandmother’s recipes. She had begun compiling a special cookbook, filled with her favorite culinary creations, intended as a treasured gift for all her grandchildren. Tragically, she passed away just three months before my wedding, leaving the project unfinished. I often imagine her looking down, smiling, and feeling a sense of pride that I have inherited her love for cooking and continue to carry on her traditions in my own kitchen. Her memory is a constant source of inspiration, guiding my hands as I explore her flavorful legacy.
It is my heartfelt commitment to delve deeper into her archives, bringing more of her beloved recipes to life and sharing them here with all of you. I plan to dedicate a special section on the blog, perhaps aptly named “Grandma Knows Best,” where these timeless culinary gems will reside. One thing is absolutely certain: when it comes to her recipes, I will make no substitutions! These cherished formulas are perfect just the way she left them, a testament to her unwavering wisdom and skill.
Discover More Community Cookbook Gems for #CookbookMonth!
The spirit of community cookbooks celebrates shared heritage and culinary traditions. Don’t miss these other fantastic recipes shared by fellow food enthusiasts this month:
- Apple Cake from Making the Most of Naptime
- Cream of Tomato Soup from Amy’s Cooking Adventures
- Funeral Potatoes from Palatable Pastime
- Magic Coconut Bars from Family Around the Table
- Pigs in a Blanket from Karen’s Kitchen Stories
- Polish Noodles and Cabbage from A Day in the Life on the Farm
- Pumpkin Nut Cookies from Strawberry Blondie Kitchen
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