Best 5 Spiced Pumpkin Raisin Cookies Recipes
In the realm of delightful treats, embark on a culinary journey with our irresistible Spiced Pumpkin Raisin Cookies. These delectable morsels are a perfect blend of autumnal flavors, capturing the essence of the season with their warm spices and plump raisins. As you bite into these soft and chewy cookies, a symphony of flavors dances on your palate, leaving you craving more.
But that's not all we have in store for you. This comprehensive article presents a collection of 3 unique pumpkin cookie recipes, each offering its own delightful twist. From the classic Pumpkin Chocolate Chip Cookies, studded with pockets of rich chocolate, to the intriguing Pumpkin Snickerdoodle Cookies, coated in a sweet cinnamon sugar mixture, there's something to satisfy every craving.
And for those who prefer a gluten-free option, our Gluten-Free Pumpkin Cookies are a delightful alternative, ensuring everyone can indulge in these autumnal treats. With detailed instructions and a video guide, baking these cookies becomes a breeze. So, gather your ingredients, preheat your oven, and let's embark on a delicious baking adventure together.
PUMPKIN RAISIN COOKIES
"I got the recipe for these chewy cookies from my grandmother," explains Carol Preston of Bloomington, Indiana. "Every time I prepare a batch, they're gobbled up in no time."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Add pumpkin and vanilla. Combine flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Fold in the raisins. , Using a 1-1/2 inch scoop, drop onto greased baking sheets. Bake until lightly browned, 12-14 minutes. Cool on wire racks. , For frosting, melt butter in a saucepan. Stir in the sugar, milk and vanilla until smooth. Frost cooled cookies.
Nutrition Facts : Calories 84 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 44mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN RAISIN COOKIES
A wonderful cakelike pumpkin cookie that fills your kitchen with a heavenly smell and uses up leftover pumpkin.
Provided by Dawn Brown
Categories Fruits and Vegetables Vegetables Squash
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 687.6 calories, Carbohydrate 112.6 g, Cholesterol 31 mg, Fat 25 g, Fiber 4.3 g, Protein 8.1 g, SaturatedFat 5.3 g, Sodium 431.5 mg, Sugar 71.4 g
PUMPKIN COOKIES WITH CREAM CHEESE FROSTING
These easy pumpkin cookies are pleasantly spiced. Everyone enjoys the soft, cake-like texture, too. -Lisa Chernetsky, Luzerne, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 97mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN-RAISIN COOKIES
Make and share this Pumpkin-raisin Cookies recipe from Food.com.
Provided by SnowHat
Categories Drop Cookies
Time 25m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
- Add pumpkin, milk, and raisins.
- Mix completely.
- Drop by tablespoonfuls onto an oil-sprayed baking sheet.
- Bake 15 minutes, until bottoms are lightly browned.
- Remove from oven and let stand 2 minutes.
- Carefully remove from baking sheet with a spatula and place on a rack to cool.
Nutrition Facts : Calories 63.4, Fat 0.3, SaturatedFat 0.1, Sodium 108.6, Carbohydrate 14.5, Fiber 1.4, Sugar 6.1, Protein 1.7
GRANDMA M'S SOFT RAISIN SPICE COOKIES
I have craved these for weeks and it took me that long to find them in her collection. Grandma has been gone for two years and I miss her baking so much. I couldn't find the recipe because she called them Delicious Drop Cakes but they are cookies.
Provided by KennKonn
Categories Drop Cookies
Time 25m
Yield 18-24 Cookies, 1 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter and sugar.
- Add well beaten egg.
- Sift flour and spices.
- Add raisins and nuts.
- Mix together nuts and raisins in flour.
- Slowly add flour, spice, nuts and raisins to egg, butter and sugar.
- Add quickly baking soda dissolved in hot water.
- Mix well until all liquid comes together.
- Drop from spoon on greased pan.
- Bake 10 minutes at 350. Watch, till slightly browning on the bottom edge.
- These might take a tad longer in your oven, mine cooks high. This is just a guesstimate because Grandma just had Bake as the next instruction so time and heat was a guess for me. They are nice and soft and I have double the recipe without any problems.
Tips:
- For the best flavor, use fresh pumpkin puree. You can make your own by roasting a pumpkin and then pureeing the flesh, or you can use canned pumpkin puree.
- Be sure to measure your flour correctly. Too much flour will make the cookies dry and crumbly.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
- Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
- Let the cookies cool completely before storing them. This will help them keep their shape and flavor.
Conclusion:
These spiced pumpkin raisin cookies are a delicious and easy-to-make treat that is perfect for fall. They are soft and chewy, with a warm and inviting flavor. The pumpkin puree and raisins add a moistness and sweetness that make these cookies irresistible. Whether you are looking for a snack, a dessert, or a gift, these cookies are sure to please everyone.
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