Pumpkin Raisin Cookies
Soft, spiced, and irresistibly sweet, these Pumpkin Raisin Cookies are the ultimate autumn treat. Made with real pumpkin puree and a warm blend of cinnamon and nutmeg, they offer a comforting depth of flavor enhanced by bursts of juicy raisins in every bite. Perfectly soft and pillowy, these cookies are easy to make with a quick prep time of just 15 minutes, making them a go-to recipe for fall gatherings, Thanksgiving desserts, or an everyday snack. The delicate balance of buttery richness and seasonal spices makes these cookies unforgettable, while their golden, chewy texture will keep everyone coming back for more. Bake a batch and experience cozy flavors that capture the essence of fall!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 cup pumpkin puree
- 1 large egg
- 1.5 teaspoons vanilla extract
- 1 cup raisins
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Beat until well combined.
Gradually add the dry ingredients to the wet ingredients in three parts, mixing just until combined after each addition.
Fold in the raisins gently using a spatula or wooden spoon.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of the dough onto the prepared baking sheets, leaving about 2 inches between cookies.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.
Remove the baking sheets from the oven and allow the cookies to cool for 5 minutes on the sheets before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 3113 mg | 135% | |
| Total Carbohydrate | 681.4 g | 248% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 410.9 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 380 mg | 29% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2257 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
