Pumpkin Raisin Cookies Recipe

3.5 2 3
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Pumpkin Raisin Cookies Recipe

Read Reviews
3.5 2 3
Publisher Photo
"I got the recipe for these chewy cookies from my grandmother," explains Carol Preston of Bloomington, Indiana. "Every time I prepare a batch, they're gobbled up in no time."
Recommended: Fall Cookies
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch + cooling

Ingredients

  • 1/2 cup shortening
  • 1 cup sugar
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • Dash salt
  • 1 cup raisins
  • FROSTING:
  • 2 tablespoons butter or margarine
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Directions

In a mixing bowl, cream shortening and sugar. 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. Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Cool on wire racks.
For frosting, melt butter in a saucepan. Stir in the sugar, milk and vanilla until smooth. Frost cooled cookies. Yield: about 3 dozen.
Originally published as Pumpkin Raisin Cookies in Taste of Home October/November 1995, p64

Nutritional Facts

2 each: 224 calories, 7g fat (2g saturated fat), 4mg cholesterol, 116mg sodium, 39g carbohydrate (26g sugars, 1g fiber), 2g protein.

  • 1/2 cup shortening
  • 1 cup sugar
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • Dash salt
  • 1 cup raisins
  • FROSTING:
  • 2 tablespoons butter or margarine
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  1. In a mixing bowl, cream shortening and sugar. 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. Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Cool on wire racks.
  2. For frosting, melt butter in a saucepan. Stir in the sugar, milk and vanilla until smooth. Frost cooled cookies. Yield: about 3 dozen.
Originally published as Pumpkin Raisin Cookies in Taste of Home October/November 1995, p64

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MY REVIEW
Onebusylady User ID: 6309037 7231
Reviewed Sep. 8, 2013

"My grandmother used to make cookies very similar to these and we loved them! So glad when I found this recipe and tried them. Taste very similar to Grandma's! They are a great way to use up leftover pumpkin too!"

MY REVIEW
Altine User ID: 1253574 12909
Reviewed Nov. 12, 2009

"These are simple, but delicious cookies. A real hit with my family. My son-in-law ask me to make more!! A pleasant change from a crispy cookie."

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