Mom'S Pumpkin Raisin Cookies
These cozy pumpkin raisin cookies feature warm spices and sweet raisins, perfect for fall gatherings or a delightful treat with coffee or tea.
Ingredients
Instructions
- Combine sugar, egg, oil, vanilla, and pumpkin in a mixing bowl.
- Mix well until ingredients are thoroughly blended.
- Add dry ingredients: flour, cream of tartar, salt, soda, nutmeg, cinnamon, and ginger. Stir to combine.
- Fold in the raisins.
- Drop by teaspoonfuls onto a cookie sheet.
- Bake at 350°F (175°C) for 15 to 20 minutes.
- Cool for 2 minutes on the pan.
- Remove cookies and place on paper to finish cooling.
Tips & Substitutions
For a lighter texture, consider substituting half of the Crisco oil with applesauce. You can also experiment with different types of sugar, such as coconut sugar, for a unique flavor. If you prefer, swap out raisins for dried cranberries or chopped nuts to add a different twist. Remember to check the cookies around the 15-minute mark to avoid overbaking.
Serving Suggestions
These pumpkin raisin cookies are delightful on their own or served with a glass of milk or warm apple cider. They also pair beautifully with a scoop of vanilla ice cream for a comforting dessert. For a complete fall-themed treat, consider serving them alongside a slice of Baked Apple Pancake.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, refrigerate for up to two weeks or freeze for up to three months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven at 300°F (150°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Pumpkin Raisin Cookies contains roughly 97 calories, with 1g protein, 19g carbohydrates, and 2g fat. It is an excellent source of potassium (20% of the Daily Value).
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 for this recipe?
Yes, you can use fresh pumpkin! Just make sure to cook and puree it until smooth before measuring. Generally, about 2 cups of fresh pumpkin yields the equivalent of 1 cup of canned pumpkin. This will add a fresher taste to your cookies.
What can I substitute for Crisco oil?
You can substitute Crisco oil with vegetable oil, melted coconut oil, or even unsalted butter. If using butter, remember to slightly adjust the amount since butter is 80% fat, while Crisco is 100% fat. This will ensure your cookies maintain the right consistency.
How can I make these cookies gluten-free?
To make gluten-free pumpkin raisin cookies, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure your baking powder and other ingredients are also gluten-free. This will help maintain the texture and flavor while accommodating gluten sensitivities.
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).