Pumpkin Cookies(Makes 4 Dozen)
Soft, moist pumpkin cookies infused with warm spices, raisins, and walnuts, perfect for fall gatherings or as a comforting treat for any occasion.
Ingredients
Instructions
- Preheat oven to 375°F.
- In a medium bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together butter or margarine and sugar until fluffy.
- Add vanilla and canned pumpkin to the creamed mixture and mix well.
- Gradually stir in the sifted dry ingredients.
- Fold in raisins and chopped walnuts.
- Drop batter by teaspoonfuls (about 2 inches apart) on a greased cookie sheet.
- Bake for 15 minutes or until lightly browned.
- Let cookies cool on a wire rack.
Tips & Substitutions
For a deeper flavor, consider using brown sugar instead of white sugar. You can also replace half of the butter with applesauce for a healthier twist. If you prefer, substitute the raisins with dried cranberries, and feel free to add chocolate chips for a sweet variation. Ensure to sift your dry ingredients thoroughly to achieve a light texture.
Serving Suggestions
These pumpkin cookies are delightful on their own but can also be served with a warm cup of tea or coffee. For an extra touch, drizzle with Mary'S Icing for added sweetness. They pair beautifully with Steamed Cabbage With Noodles for a comforting meal, making them perfect for fall gatherings or holiday celebrations.
Storage & Reheating
Store leftover pumpkin cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months. To reheat, simply microwave for about 10-15 seconds or warm in a preheated oven at 350°F for a few minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cookies(Makes 4 Dozen) contains roughly 113 calories, with 2g protein, 9g carbohydrates, and 8g 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 puree instead of canned. Just ensure to cook and mash the pumpkin until smooth. One cup of canned pumpkin is approximately equal to 2 cups of fresh pumpkin, so adjust accordingly. This will add a fresher flavor to your cookies.
How can I make these cookies gluten-free?
To make these pumpkin cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients are certified gluten-free as well, including baking soda and spices. The texture may vary slightly, but they should still turn out delicious!
What can I substitute for walnuts?
If you're not a fan of walnuts or have allergies, you can easily substitute them with pecans or almonds. For a nut-free version, consider adding seeds like sunflower or pumpkin seeds, which will provide a nice crunch without the allergens. Adjust the quantity to your liking.
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).