Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter flavored shortening and sugar. Beat in the egg and vanilla, then stir in the pumpkin puree. Combine the flour, baking soda, salt, cinnamon and vanilla instant pudding mix; gradually mix into the pumpkin mixture. Roll into walnut sized balls and place them 2 inches apart onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, until lightly browned at the edges. Allow to cool completely before frosting with cream cheese frosting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1281.96 Kcal (5367 kJ) | ||
| Calories from fat | 760.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 84.48g | 130% | |
|---|---|---|---|
| Cholesterol | 64.96mg | 22% | |
| Sodium | 1384.7mg | 58% | |
| Potassium | 130.35mg | 3% | |
| Total Carbs | 114.32g | 38% | |
| Sugars | 48.47g | 194% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 10.84g | 22% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 1.2mg | 7% | |
| Calcium | 44.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 400.07 Kcal (1675 kJ) | ||
| Calories from fat | 237.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.37g | 130% | |
|---|---|---|---|
| Cholesterol | 20.27mg | 22% | |
| Sodium | 432.13mg | 58% | |
| Potassium | 40.68mg | 3% | |
| Total Carbs | 35.68g | 38% | |
| Sugars | 15.13g | 194% | |
| Dietary Fiber | 0.92g | 12% | |
| Protein | 3.38g | 22% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.4mg | 7% | |
| Calcium | 14mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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