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

How to Make Pumpkin Raisin Filled Cookies


  • 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.

Printable Recipe Card

About Pumpkin Raisin Filled Cookies

Course/Dish: Cookies