Corn Cookies


Yields: 6-7 dozen


  • 1 15oz can of pumpkin
  • 1 cup butter, melted
  • 1 cup golden raisins
  • 1 cup walnuts, chopped
  • 1 egg
  • 1 pkg of candy corn for garnish
  • 1 tsp cinnamon
  • 1 tsp salt
  • ½ tsp cardamom
  • 2 cups sugar
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp vanilla
  • 4 cups flour


Preheat oven to 375. Cream the butter ad sugar. Let the mixture cool to room temp before adding the eggs. Add the rest of the ingredients, except for the flour, mixing after each ingredient. Add the flour one cup at a time and mix thoroughly. Let the dough rest for 5 minutes.

Drop by spoonful onto greased cookie sheets and flatten slightly with a greased spatula. Bake for 8-10 minutes. When the cookies come out of the oven, immediately press pieces of candy corn on top for decoration.