Pumpkin Raisin Filled Cookies

Heather M. Baker


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.

★★★★★ 1 vote
2 dozen


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
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
1 c
brown sugar
1 Tbsp
2 c
boiling water
sprinkle of cinnamon


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.

About this Recipe

Course/Dish: Cookies