Pumpkin Raisin Cookies

These raisin pumpkin cookies bake up with a domed top & a cake-like texture. They are gently spiced & so good.

The recipe is from epicurious.com & is PUMPKIN CHOCOLATE CHIP COOKIES

Murray does not like chocolate chips in his cookies & since I am really only baking for Murray & I now, since we are ’empty nesters’..we have been for years… I made these cookies with raisins, so the changes I made to the original recipe were swapping 1 cup of raisins for the 1 cup of chocolate chips! & I added 1/2 cup pecans which I chopped… so good with the nuts but of course you can leave these out … the recipe on epicurious makes suggestions at the bottom of the recipe to add raisins, nuts, & a few other ideas

The flavour is much more subtle then pumpkin pie.. so if you don’t like pumpkin pie but have a can of pumpkin leftover from the holidays, you could use it here to make these cookies! This recipe does not use a whole can…so maybe double the recipe 🙂

Here is the recipe with raisins instead of chocolate chips & nuts…


2 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 cup soft butter *** if you want these cookies to be parve… use a vegan margarine

1 1/2 cup sugar

1 cup canned pumpkin ( not pie filling)

1 egg

1 tsp vanilla

1 cup raisins

1/2 pecans, chopped


Preheat oven to 350f

Line baking sheets with parchment paper & you will need a cooling rack ready to cool the baked cookies on

  1. In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon & nutmeg. Using a whisk or a fork, stir this ingredients together
  2. You can use your mixer or mix this by hand if your butter is soft enough … cream the butter & sugar together
  3. Add the pumpkin, egg & vanilla to the butter & sugar & mix well. Scrape the sides of the bowl often to incorporate all of the ingredients
  4. Now, add the dry ingredients & mix well
  5. Add the raisins & nuts, mix well
  6. Drop 1 tbsp of cookie dough onto the prepared baking sheets leaving room between each cookie…the recipe says to smooth the tops of the cookies but I did not do this!
  7. Bake in the preheated oven for 15-20 minutes or until browned
  8. Remove from the baking sheet to a cooling rack & let cool


2 Comments Add yours

  1. bingingonabudget says:

    These look great, do you have any other dessert recipes on your blog?


  2. Megala says:

    Wow! Love these spongy cookies in bright yellow color.


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