Best Pumpkin Raisin Cookies Recipes

PUMPKIN RAISIN COOKIES

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.

HARVEST PUMPKIN-OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F. Spray baking pans with nonstick cooking spray; set aside.
• Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, SPLENDA® Sugar Blend and SPLENDA® Brown Sugar Blend in large bowl at medium speed until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in walnuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.
• Bake 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

SPICED PUMPKIN-RAISIN COOKIES

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

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.

PUMPKIN OATMEAL RAISIN COOKIES

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.

PUMPKIN NUT & RAISIN COOKIES

Steps:

• 1. Preheat oven to 400 degree F. Line sheet pans with parchment paper or spray with non stick cooking spray. In a large bowl, mix butter and brown sugar until fluffy.
• 2. Beat in eggs and pumpkin.
• 3. In another bowl,mix dry ingredient ( except for raisins and nuts.) Mix into wet mixture slowly.
• 4. Stir in nuts & raisins, until thoroughly incorporated.
• 5. I used a heaping tablespoonful of batter for each cookie, a few inches apart on prepared sheet pan. Raise oven rack to the middle, so bottoms don't burn. Bake for 10 - 12 minutes or until no longer doughy. Don't over bake.
• 6. Can glaze if desired.

HARVEST PUMPKIN-OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F. Spray baking pans with nonstick cooking spray; set aside.
• Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, SPLENDA[®] Sugar Blend and SPLENDA[®] Brown Sugar Blend in large bowl at medium speed until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in walnuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.
• Bake 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. NOTE The third-party trademarks used herein are trademarks of their respective owners.

PUMPKIN-RAISIN COOKIES

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.

PUMPKIN OATMEAL RAISIN COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cream butter and sugars. Add egg, vanilla, and pumpkin.
• 3. In a separate bowl, stir together oats, baking powder, cinnamon, pumpkin pie spice, salt, flour, and raisins.
• 4. Add dry mixture into pumpkin mixture and STIR.
• 5. Drop cookies by heaping tsp. onto greased cookie sheet or one covered with parchment paper (I HIGHLY recommend this!).
• 6. Bake 12 to 15 minutes or until slightly browned around the edges. Move to cooling rack immediately.

PUMPKIN OATMEAL AND RAISIN COOKIES

Steps:

• 1. Preheat oven to 350. Line a baking sheet with parchment or spray with nonstick cooking spray.
• 2. Add the bisquick, oats, stevia, and spices to a medium-sized bowl. Stir to combine. Add the pumpkin, almond milk, and vanilla. Mix well until all ingredients are thoroughly combined. Fold in the raisins.
• 3. Scoop out 1 tablespoon of the mixture and put on cookie sheet. Flatten with a fork. Bake at 350 for 10-12 minutes.

HEART HEALTHY PUMPKIN AND RAISIN COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, mix all of your ingredients until incorporated.
• Spray a pan with PAM and scoop about 1 tbs of the pumpkin mixture onto pan.
• Press cookies flat with a fork.
• Bake in the oven for 12 minutes or until done.

PUMPKIN RAISIN COOKIES RECIPE - (4.6/5)

Steps:

• Preheat oven to 350º. Grease cookie sheet with shortening. Mix shortening and sugars in large bowl; beat in eggs and vanilla. Stir in pumpkin, raisins and nuts. Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet. Can flatten with bottom of sugared glass Bake 15 minutes. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.