Get ready to transform your kitchen into a cozy autumn paradise with these irresistible Pumpkin Raisin Nut Cookies! Imagine biting into a soft, perfectly spiced cookie that captures the essence of fall in every single crumb. These aren't just ordinary cookies - they're a warm hug of seasonal flavors that will make your taste buds dance with delight. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver mouthwatering cookies that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 36 cookies
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- In a large mixing bowl, combine 1 cup of canned pumpkin puree, 1/2 cup of granulated sugar, 1/2 cup of brown sugar, and 1/2 cup of vegetable oil. Use a whisk or an electric mixer to blend the ingredients together until smooth and well combined.
- Add 1 large egg to the mixture and continue to whisk until fully incorporated. The mixture should be creamy and slightly thick.
- In a separate bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg. This will help to evenly distribute the dry ingredients and prevent clumping.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Fold in 1/2 cup of raisins and 1/2 cup of chopped walnuts until they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Once all the dough is on the baking sheets, gently flatten each cookie slightly with the back of a spoon or your fingers.
- Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges are lightly golden and the centers appear set. The cookies will continue to firm up as they cool.
- After baking, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious pumpkin raisin nut cookies with a glass of milk or your favorite beverage!
Tips
- Use fresh spices: Ensure your cinnamon and nutmeg are within 6 months of purchase for maximum flavor intensity.
- Room temperature ingredients: Let your egg and pumpkin puree sit at room temperature before mixing to create a smoother, more consistent dough.
- Don't overmix: Gently fold ingredients to keep the cookies tender and prevent tough, dense results.
- Measure accurately: Use proper measuring cups for dry and wet ingredients to maintain the perfect cookie texture.
- Cool completely: Allow cookies to cool entirely on a wire rack to develop their full flavor and achieve the ideal chewy-soft consistency.
- Storage tip: Store in an airtight container with a slice of bread to keep cookies moist for up to 5 days.
- Optional enhancement: Dust with powdered sugar or drizzle with a light glaze for extra indulgence!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 2g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 10mg
