Gramma'S Pumpkin Cookies
These warmly spiced pumpkin cookies are soft, chewy, and packed with raisins and nuts, perfect for cozy gatherings and fall celebrations.
Ingredients
Instructions
- Mix brown sugar, pumpkin, vegetable oil, and vanilla until well combined.
- In a separate bowl, sift together all-purpose flour, baking powder, cinnamon, nutmeg, ginger, salt, and soda.
- Gradually add dry ingredients to the pumpkin mixture, stirring until smooth.
- Fold in raisins and chopped nuts.
- Drop spoonfuls of dough onto a greased baking sheet.
- Bake at 350°F (175°C) for 8 to 10 minutes until golden brown.
- Allow cookies to cool before serving.
Tips & Substitutions
For the best texture, ensure your canned pumpkin is pure and not pumpkin pie filling. You can substitute the raisins with chocolate chips or chopped nuts for a different flavor profile. If you prefer a vegan version, use a flax egg instead of the egg and substitute vegetable oil with applesauce for moisture. Sifting the flour and spices helps to aerate the mixture and create lighter cookies.
Serving Suggestions
These pumpkin cookies are delightful on their own or paired with a warm cup of tea or coffee. For a festive touch, serve them alongside Hi-C Holiday Punch during gatherings. They also make a great addition to a dessert platter with other treats like Jello-Knox Blocks(Great For Kids, No Mess) or Family Christmas Salad.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer and then transfer to a freezer-safe bag. To reheat, simply place them in a microwave for 10-15 seconds or in an oven at 350°F (175°C) for a few minutes, until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Gramma'S Pumpkin Cookies contains roughly 54 calories, with 1g protein, 12g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but you'll need to cook and puree it first. Make sure to drain any excess moisture to avoid a soggy cookie dough. One cup of canned pumpkin is equivalent to about 2 cups of fresh pumpkin, so adjust accordingly.
What can I use instead of brown sugar?
If you don't have brown sugar, you can substitute it with granulated sugar by adding a tablespoon of molasses for each cup. This will mimic the flavor and moisture brown sugar provides. Alternatively, coconut sugar can work as a healthier option with a similar taste.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown on the edges and slightly soft in the center. They will continue to firm up as they cool on the baking sheet. Keep an eye on them during the last few minutes of baking to prevent overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).