Pumpkin Raisin Cookies Recipe - Allrecipes.com
Pumpkin Raisin Cookies Recipe

Pumpkin Raisin Cookies

Recipe by  

"A wonderful cakelike pumpkin cookie that fills your kitchen with a heavenly smell and uses up leftover pumpkin."

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Ingredients Edit and Save

Original recipe makes 3 to 4 dozen Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream the shortening and sugar until smooth. Add the egg, and vanilla; mix until fluffy. Stir in the pumpkin. Sift together the flour, baking soda, salt, pumpkin pie spice, and cinnamon; stir into the pumpkin mixture. Finally, stir in the raisins and walnuts.
  3. Drop cookie dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, cookies should be light brown around the edges. Brush with the spice glaze, and transfer to racks to cool.
  4. To make the spice glaze, mix confectioners' sugar with 2 tablespoons of warm water until there are no more lumps. Stir in the 1/2 teaspoon of cinnamon. If the glaze is too thick, add a little more water.
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Reviews More Reviews

Most Helpful Positive Review
Nov 26, 2005

These are grreat cookies! I did substitute 2tsp cinnamon, 1tsp ground cloves, and, 1/2 tsp ground ginger instead of pumpkin spice. Turned out wonderful!

 
Most Helpful Critical Review
Mar 21, 2007

Needs help NOW!

 
Dec 04, 2003

I have made this recipe several times and it always comes out great. What a way to use extra pumpkin. I freeze pumpkin in 1 cup measures and use it whenever I make these cookies. Thank you!!

 
Nov 22, 2006

These cookies are wonderful! I did add extra Pumpkin Spice and Cinnamon because I like that flavoring so much, and it was just perfect. Thanks for sharing!

 
Nov 17, 2010

These have a great pumpkin flavor and the raisins and walnuts are a wondeful addition. The cinnamon glaze makes these even better. Please keep in mind that the description specifically states that these are cakelike cookies. They are not supposed to spread out, but rather stay in a mound when baked. The only problem I ran into was the baking time. I had one tray of cookies that appeared done (after 14 minutes), but when cooled were still a little too gooey inside. I may try baking at 375 F next time. Thanks for a great recipe!

 
Aug 31, 2006

Everyone loves these cookies!! Thanks for the great recipe!

 
May 03, 2010

these were outstanding. i didn't add the nuts or the frosting. didn't need them. these get better the older they get. moist and tender. wonderful flavor. definitely will make these again.

 
Nov 09, 2009

Love these cookies, I am not a walnut fan, so just did the raisins. Put some Nutmeg in them and made them with my homemade Pumpkin Butter instead of just puree. Gotta make more Pumpkin Butter now:)

 

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Nutrition

  • Calories
  • 688 kcal
  • 34%
  • Carbohydrates
  • 112.6 g
  • 36%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 25 g
  • 38%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 432 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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