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Pumpkin Cookies

  • Yield: About 4 dozen


  • One-half cup shortening
  • One and one-half cups sugar
  • 1 egg
  • One and one-third cups mashed pumpkin, cooked (or a 15-ounce can pumpkin puree)
  • 1 cup raisins
  • 1 cup chopped nuts, either English walnuts or pecans (not too fine)
  • Two and one-fourth cups sifted flour
  • 4 teaspoons baking powder
  • One-fourth teaspoon ground nutmeg
  • One-fourth teaspoon ground cloves
  • One-half teaspoon ground ginger
  • One-half teaspoon ground cinnamon
  • About one-half teaspoon salt, or a little more to taste


  • Preheat the oven to 350 degrees.
  • Combine the first four ingredients in a bowl and mix until smooth. Mix in the raisins and the nuts. In another bowl, mix the flour, baking powder and spices. Blend together.
  • Drop rounded teaspoons of the mixture onto an ungreased cookie sheet. Bake until slightly browned, 20 to 25 minutes.