Pumpkin Cookies with Walnuts and Raisins

Pumpkin Cookies with Walnuts and Raisins

Pumpkin Cookies with Walnuts and Raisins

These aren’t seasonal, but I actually like pumpkin treats any time of year. Plus, last year I made about 13 jars of pureed pumpkin to freeze and I still have 5 jars left to use up. (Each year I get cheese pumpkins from the farmer’s market, bake them and then puree the pumpkin flesh. It makes the best canned pumpkin you’ve ever tasted. Easy to do once per year and so much better than Libby’s) So I have a couple of different pumpkin cookies I’ve made. One set is a fantastic pumpkin whoopie pie cookie and these are the other. Less sweet then the whoopie pies  (well, no filling makes a huge different) and lighter too if one can say that about a cookie. These make a nice fall snack treat to tuck into a lunch bag or munch with tea.

Serves 6-8

Freezes Yes

Kid Friendly Task: Stirring the batter


  • 2 3/4 c flour
  •  2 tsp baking powder
  •  1 tsp baking soda
  • 2 tsp ground cinnamon
  •  1 tsp nutmeg
  •  1 tsp ground ginger
  •  1/4 tsp cloves
  •  1/4 tsp salt
  • 1 1/4 c raisins
  •  2 c walnuts, chopped
  •  2 sticks minus 2 tablespoons (ie 14 tbsp) unsalted butter at room temperature
  •  1 cup packed brown sugar
  •  2 eggs
  •  1 1/2 c canned pumpkin


  • 6 tbsp unsalted butter, melted
  •  1 1/2 c powdered sugar


  1. Preheat oven to 375. Sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt into a mixing bowl. Set aside.
  2. In a large bowl combine butter and sugar. Beat these together at medium speed for about 5 minutes or until the mixture is light and fluffy. While continuing to beat the butter and sugar add in the eggs one at a time. Beat in the pumpkin and mix until combined. Set the speed to low and add the flour mixture in slowly, alternating with handfuls of raisins and walnuts until everything is combined. The batter will be thick at this point.
  3. Line two baking sheets with parchment paper and drop heaping spoonfuls of batter onto the sheets about 1 1/2 inches apart. Bake 15-18 minutes.
  4. While cookies are baking make the glaze. Mix the melted butter with the sugar slowly, whisking well. Once the cookies have cooled completed, drizzle with glaze



Pumpkin Cookies with Walnuts and Raisins

Pumpkin Cookies with Walnuts and Raisins


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