Pumpkin Raisin Filled Cookies

By Heather M. Baker
@librarylady40

I was messing around in my kitchen wondering what kind of cookie to make. My husband asked for raisin filled cookies, but I wanted to "Bam" them up a bit and tossed in some canned pumpkin and voila! Very tasty indeed. Just a nice hint of pumpkin flavoring.

Rating:

★★★★★ 1 vote

Comments:

3 Comments

Serves:

2 dozen

Ingredients

1 c: brown sugar
1 c: granulated sugar
1/2 c: butter or margarine
1/2 c: crisco shortening
3/4 c: pumpkin (you can add less if desired)
2 Tbsp: vanilla extract
3: eggs
5 c: flour, sifted
1 tsp: baking soda
3 Tbsp: buttermilk or sour milk
1 1/2 tsp: pumpkin pie spice
1 1/2 c: raisins
1 c: brown sugar
1 Tbsp: flour
2 c: boiling water
: sprinkle of cinnamon

How to Make Pumpkin Raisin Filled Cookies

Step-by-Step

1Preheat oven to 350. Lightly grease your cookie sheets and set aside. Make the filling by cooking together raisins, brown sugar flour boiling water and cinnamon. Cook until thick; set aside to cool.
2in a large mixing bowl cream together sugars, butter, Crisco, pumpkin, and vanilla until fluffy.
3Sift together the dry ingredients and add to wet mixture. Gradually add buttermilk; mix well. Cover and refrigerate 1 hour or more.
4Remove and on a flowered surface roll out your dough and cut into a round (I use a glass - like grandma use to to). Place 1 Tblsp. filling in center and cover with another cookie round. Crimp the edges to seal.
5Bake for 15-20 mins. until golden brown.