Recipe by Dawn Brown
"A wonderful cakelike pumpkin cookie that fills your kitchen with a heavenly smell and uses up leftover pumpkin."
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packed brown sugar
solid pack pumpkin puree
2 1/2 teaspoons
pumpkin pie spice
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!
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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!!
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!
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!
Everyone loves these cookies!! Thanks for the great recipe!
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.
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:)
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Raisin Cookies
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 225
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