Pumpkin Nut & Raisin Cookies

Cassie *


We love these soft pumpkin cookies...I made 2 batches, one to eat now, and the other to freeze...I glazed one batch and sprinkled with a little cinnamon ~ Delish!

My photos


★★★★★ 1 vote

several - depending how big you make them
10 Min
10 Min


  • 1 stick
    butter, softened
  • 1 1/4 c
    brown, sugar - softly packed
  • 2
    beaten eggs
  • 1 1/2 c
    pumpkin, canned - not pie mix
  • 1 1/2 c
  • 1 Tbsp
    baking powder
  • 1 tsp
  • 1/2 tsp
    each - salt & nutmeg
  • 1/2 c
    each - walnuts & softened raisins ( i soaked mine in hot water for about 15 minutes) ~ more if desired

How to Make Pumpkin Nut & Raisin Cookies


  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.

Printable Recipe Card

About Pumpkin Nut & Raisin Cookies

Course/Dish: Cookies
Main Ingredient: Vegetable
Regional Style: American

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