Harvest Time Cookie Recipe

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Harvest Cookies

Pumpkin is a good ingredient for so many things during the Autumn season. I like to use pumpkin in many things because of the  nutritional value (See the chart below.) But the main thing that I love about pumpkin is how moist and delicious it makes baked goods, like this cookie recipe for Harvest Cookies.

These cookies are so easy to make and you may already have many of the ingredients in your pantry. If you use canned pumpkin or fresh, they still taste the same. Just remember if you use fresh to pack it into the 3/4 cup required, otherwise it will change the content and the flavor of the cookie. Be sure to use only pure pumpkin, not the pumpkin pie mix that’s also found on grocery shelves and can be mistaken for the pure thing.

Add to the pumpkin nutrition the goodness of the oats and nuts and these cookies are not only delicious but good for you too.

Harvest Time Cookie Recipe


Prep time: 

Cook time: 

Total time: 

Serves: 4 dozen

  • ¾ cup shortening
  • 1 cup packed dark brown sugar
  • 1 egg
  • ¾ cup pumpkin, fresh or canned, packed well to measure
  • 2 Tablespoons unsulphured molasses
  • 1 and ½ cups all-purpose flour
  • 1 teaspoon nutmeg
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 2 and ½ cups uncooked quick oats
  • 1 and ½ cups finely chopped dates
  • ½ cup chopped walnuts
  1. Preheat oven to 350 degrees.
  2. Grease cookie sheet with shortening
  3. Combine shortening and brown sugar in a large bowl.
  4. Beat with electric mixer at medium speed until well blended.
  5. Beat in egg, pumpkin and molasses.
  6. Combine flour, nutmeg, baking powder, baking soda, salt and cinnamon.
  7. Mix into creamed mixture at low speed just until blended.
  8. Stir in with a spoon, one at a time, oats, dates and nuts.
  9. Drop rounded Tablespoons of dough 2-inches apart onto cookie sheet.
  10. Bake 10 to 12 minutes or until edges are lightly browned.
  11. Cool for 2 minutes on the cookie sheet and then remove to wire rack and cool completely.


This chart of Pumpkin Nutrition is from the United States Department of Agriculture


Good cookie baking sheets and pans are a must! – Is it time to replace your old ones?

In time, your cookie sheets and pans become ugly and dark, even if they are nonstick. They don’t bake as well any more, because the color has built up on them until they now hold the heat so much the cookies burn. Maybe it’s time to replace those old pans with some new shiny ones. You can find them here from Amazon. There are both non-stick and traditional aluminum.

Non-Stick Baking Sheets

Farberware Nonstick Bakeware 3-Piece Cookie Pan Value Set

Traditional Aluminum Baking Sheets

Focus Foodservice Commercial Bakeware 13 by 18 Inch 18 Gauge Aluminum Half Sheet Pan

To make these cookies you need unsulphured molasses, another thing that helps cookies remain moist. That’s available here too.

Unsulphured Molasses

Grandma’s Original Molasses All Natural, Unsulphured – 12ozABOUT THE AUTHOR


Nancy Hardin is a highly experienced writer and author. A retired journalist, she is also a mother, grandmother and great-grandmother with a wealth of experience in many fields. In addition, she is a retiree veteran, having spent many years in the Women’s Army Corps. She is also an experienced ghostwriter and you can see more about her skills at the The Writers’Door. YOu can visit Nancy’s website here and discover more of her work at this site.

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Author: Nancy Hardin

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