Pumpkin Raisin Cookies Recipes

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PUMPKIN RAISIN COOKIES



Pumpkin Raisin Cookies image

"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

1/2 cup shortening
1 cup sugar
1 cup canned pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
Dash salt
1 cup raisins
2 tablespoons butter
1-1/2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract

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.

SPICED PUMPKIN-RAISIN COOKIES



Spiced Pumpkin-Raisin Cookies image

Giada De Laurentiis' Spiced Pumpkin-Raisin Cookies from Giada at Home for Food Network are sure to become one of your favorites.

Provided by Giada De Laurentiis

Categories     dessert

Time 40m

Yield 23 to 26 cookies

Number Of Ingredients 12

1 cup all-purpose flour
2/3 cup old-fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground allspice
3/4 cup raw sugar, plus additional for sprinkling
1/2 cup canned pumpkin puree
1/3 cup vegetable oil
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1/2 cup raisins

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
  • In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
  • For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
  • Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

PUMPKIN RAISIN COOKIES



Pumpkin Raisin Cookies image

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

½ cup shortening
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup solid pack pumpkin puree
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
2 ½ teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
½ cup chopped walnuts
1 cup raisins
1 cup confectioners' sugar
2 tablespoons warm water
½ teaspoon ground cinnamon

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-RAISIN COOKIES



Pumpkin-raisin Cookies image

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

2 cups whole wheat pastry flour
1/2 cup sugar or 1/2 cup other artificial sweetener
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup pumpkin
1/2 cup fortified soymilk or 1/2 cup rice milk
1/2 cup raisins

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

SOFT AND CHEWY PUMPKIN COOKIES



Soft and Chewy Pumpkin Cookies image

I have made these cookies for years, they are soft, chewy and delicious!

Provided by Ruth

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 36

Number Of Ingredients 12

8 ounces butter, softened
1 cup white sugar
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup raisins
2 ½ cups all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
  • In a separate bowl, mix together the oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
  • Drop cookies by the heaping teaspoonful on to cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.
  • Remove from oven and place on cooling racks. Frost with your favorite powdered sugar glaze or leave plain.

Nutrition Facts : Calories 145.4 calories, Carbohydrate 23.3 g, Cholesterol 18.5 mg, Fat 5.4 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 3.3 g, Sodium 86.2 mg, Sugar 14 g

PUMPKIN DROP COOKIES



Pumpkin Drop Cookies image

Fill your cookie jar with these spicy pumpkin drop cookies that are both tasty and filling!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 48

Number Of Ingredients 13

1/2 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 can (15 ounces) pumpkin (not pumpkin pie mix)
2 1/2 cups Gold Medal™ all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup raisins

Steps:

  • Heat oven to 375°. Grease cookie sheet with shortening. Mix butter and sugars in large bowl with spoon. Beat in eggs. Stir in pumpkin. Stir in remaining ingredients except raisins. Fold in raisins.
  • Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet.
  • Bake 10 to 12 minutes or until set and golden. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 80, Carbohydrate 15 g, Cholesterol 15 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 cookie, Sodium 120 mg

PUMPKIN OATMEAL RAISIN COOKIES



Pumpkin Oatmeal Raisin Cookies image

Make and share this Pumpkin Oatmeal Raisin Cookies recipe from Food.com.

Provided by BridgetMarie

Categories     Drop Cookies

Time 29m

Yield 2 dozen

Number Of Ingredients 12

2 cups flour
1 1/3 cups quick oats
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup butter, softened
1 cup brown sugar
1 cup sugar
1 cup pumpkin puree
1 egg
3/4 cup walnuts (optional)
3/4 cup raisins

Steps:

  • Preheat oven to 350°F; lightly grease cookie sheet.
  • Combine flour, oats, baking soda, cinnamon, and salt in medium bowl. Beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy. Add pumpkin, egg, and vanilla mix well. Add flour and mix well. Stir in nuts and raisins.
  • Drop by tablespoon fulls.
  • Bake 14-16 minutes. Let cool 2 minutes before removing from pan.

RAISIN PUMPKIN BARS



Raisin Pumpkin Bars image

These moist bars will keep well-if your family doesn't eat them all right away! They're nice to take to a potluck supper or as a snack or dessert anytime. -J.B. Hendrix, Ganado, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 19

2 cups sugar
1 can (15 ounces) pumpkin
1 cup canola oil
4 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/8 teaspoon ground cloves
1/2 cup raisins
1/3 cup chopped pecans or walnuts
FROSTING:
1/3 cup butter, softened
3 ounces cream cheese, softened
1 tablespoon 2% milk
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves; gradually add to pumpkin mixture and mix well. Stir in raisins and nuts. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick is inserted in the center comes out clean. Cool on a wire rack., For frosting, combine the butter, cream cheese, milk and vanilla in a bowl; beat until smooth. Gradually beat in confectioners' sugar. Spread over top; cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 297 calories, Fat 15g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 184mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

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