why make this recipe
Pumpkin Raisin Cookies are a delightful treat, especially during the fall season. They offer a perfect blend of flavors, with the warm spices and sweet pumpkin creating a cozy feel. Plus, the addition of raisins and walnuts adds texture and extra sweetness. This recipe is straightforward and great for bakers of any level. Whether you’re looking to impress guests or just enjoy a tasty snack, these cookies are a wonderful choice!
how to make Pumpkin Raisin Cookies
Ingredients:
- 1/2 cup shortening
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup solid pack pumpkin purée (not pie filling!)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts
- 1 cup raisins
- 1 cup confectioners’ sugar
- 2 tablespoons warm water
- 1/2 teaspoon ground cinnamon
Directions:
Step 1: First things first, preheat your oven to 350 degrees F (175 degrees C). While that’s warming up, give your cookie sheets a good greasing. This is a crucial step to prevent any sticking!
Step 2: In a medium bowl, grab your electric mixer (or a sturdy whisk and some elbow grease!) and cream together the shortening and brown sugar until they’re nice and smooth. This creates a beautiful, light base. Then, add in the egg and vanilla extract. Mix it all up until it looks fluffy and well combined.
Step 3: Now, stir in that wonderful pumpkin purée. It’s going to make the mixture look a little different, but trust the process!
Step 4: In a separate bowl, whisk together your all-purpose flour, baking soda, salt, pumpkin pie spice, and that extra teaspoon of cinnamon. This ensures everything is evenly distributed.
Step 5: Gradually add the dry ingredients to your wet pumpkin mixture. Stir until everything is just combined. Be careful not to overmix here; we want tender cookies!
Step 6: Now for the best part – stir in those plump raisins and crunchy walnuts. They’ll get distributed evenly throughout the dough.
Step 7: Using a heaping spoonful, drop mounds of cookie dough onto your prepared cookie sheets. Leave a little space between them as they will spread slightly.
Step 8: Pop those cookie sheets into the preheated oven and bake for about 10 to 12 minutes. You’re looking for the edges to be lightly golden brown. They’ll continue to set up as they cool.
Step 9: While your cookies are baking, let’s make that dreamy spice glaze. In a small bowl, whisk together the confectioners’ sugar and the warm water until you have a smooth, drizzle-able consistency. If it seems too thick, just add a tiny bit more water. Then, stir in that extra 1/2 teaspoon of cinnamon for a wonderful aroma.
Step 10: As soon as your cookies come out of the oven, while they’re still warm, gently brush them with the spice glaze. This is my favorite part – it gives them that extra touch of sweetness and spice! Then, carefully transfer them to wire racks to cool completely.
how to serve Pumpkin Raisin Cookies
These cookies can be enjoyed warm right out of the oven or at room temperature. Serve them with a glass of milk or a cup of tea for a delightful snack. They also make great gifts wrapped in pretty packaging!
how to store Pumpkin Raisin Cookies
Store your Pumpkin Raisin Cookies in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, consider freezing them. Just make sure to wrap each cookie in plastic wrap and place them in a freezer-safe bag.
tips to make Pumpkin Raisin Cookies
- Make sure to use solid pack pumpkin purée for the best flavor.
- Don’t overmix the dough after adding the flour to keep the cookies soft.
- Adjust the spices to suit your taste. If you love cinnamon, feel free to add a little more!
variation (if any)
You can customize these cookies by adding chocolate chips instead of or in addition to the raisins. Some people also like to use pecans or almonds instead of walnuts for a different nutty flavor.
FAQs
Q: Can I use pumpkin pie filling instead of pumpkin purée?
A: No, stick to solid pack pumpkin purée. Pumpkin pie filling contains added spices and sugar, which can change the cookie’s texture and flavor.
Q: What if I don’t have shortening?
A: You can substitute butter for shortening. Just remember that cookies made with butter may spread more and have a different texture.
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for a few minutes before baking.
