Serves 48
105 cal · 26 min
Pumpkin Cookies
Recipe GLPR202fde2d42bc28
Soft and wholesome pumpkin cookies loaded with warm autumn spices, crunchy walnuts, and chewy raisins. These cookies combine puréed pumpkin with whole grains for a satisfying treat perfect for fall gatherings. Golden-brown and lightly sweet, they're ideal for lunch boxes or afternoon snacking.
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Ingredients
1¾ cups Puréed cooked pumpkin
1½ cups Brown sugar
2 Eggs
½ cup Vegetable oil
1½ cups All-purpose flour
1¼ cups Whole wheat flour
1 tablespoon Baking powder
2 teaspoons Ground cinnamon
1 teaspoon Ground nutmeg
½ teaspoon Salt
¼ teaspoon Ground ginger
1 cup Raisins
1 cup Chopped walnuts
Directions
Wash your hands thoroughly with soap and warm water. Preheat your oven to 400°F (204°C) and lightly grease or line cookie sheets with parchment paper.
In a large mixing bowl, combine the puréed pumpkin, brown sugar, eggs, and vegetable oil. Stir until well blended and smooth.
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, salt, and ground ginger. Gently fold this dry mixture into the pumpkin mixture until just combined.
Fold the raisins and chopped walnuts into the dough until evenly distributed.
Drop rounded teaspoonfuls of dough onto the prepared cookie sheets, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, until the cookies are golden brown around the edges. Remove from the oven and allow to cool on the baking sheet for 2 minutes before transferring to a wire rack.
