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Pumpkin Raisin Cookies

Pumpkin Raisin Cookies

Dawn Brown

Dawn Brown

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

Krista T.
21

Krista T.

11/26/2005

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!

MIGGIE200
21

MIGGIE200

12/4/2003

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!!

Erica Reakes
14

Erica Reakes

11/22/2006

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!

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