Pumpkin Raisin Cookies
These moist, spiced pumpkin raisin cookies combine the richness of pumpkin with sweet raisins and warm cinnamon, perfect for fall gatherings or a cozy treat.
Ingredients
Instructions
- Beat the sugars and liquid Butter Buds until smooth.
- Add the Egg Beaters, vanilla, and pumpkin; mix until well blended.
- Add the dry ingredients and mix well.
- Stir in the Grape-Nuts cereal and raisins.
- Chill the dough for 30 minutes.
- Drop teaspoonfuls of dough onto a cookie sheet that has been sprayed with nonfat cooking spray.
- Bake at 375°F (190°C) for 10 to 12 minutes.
- Allow cookies to cool.
- Dust with powdered sugar or make a glaze with skim milk and powdered sugar and drizzle over cooled cookies.
Tips & Substitutions
For added flavor, consider using a mix of spices like nutmeg or ginger along with the cinnamon. If you don't have liquid Butter Buds, you can substitute with unsweetened applesauce for a healthier option. Mixing in chopped nuts can add a delightful crunch, similar to what you'd find in Stir-N-Drop Oatmeal Cookies. Adjusting the sugar levels can also help if you prefer a less sweet cookie.
Serving Suggestions
These pumpkin raisin cookies are perfect as a snack or dessert, especially during the fall season. They pair beautifully with a warm cup of tea or coffee. For a festive touch, try serving them alongside a scoop of vanilla ice cream or a dollop of whipped cream. You can also dust them with powdered sugar for an elegant finish.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, they can be frozen in a single layer and then transferred to a freezer-safe bag for up to three months. To enjoy them later, simply thaw at room temperature or warm them in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Raisin Cookies contains roughly 1960 calories, with 40g protein, 379g carbohydrates, and 26g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (143% of the Daily Value), and protein (80% of the Daily Value). Note that it is relatively high in sodium, at 2239mg per serving (97% 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?
Yes, you can use fresh pumpkin puree instead of canned. Just make sure to cook and puree the pumpkin until smooth, and measure out 1 cup for the recipe. This will give your cookies a fresher taste, though using canned pumpkin is more convenient.
Are these cookies suitable for freezing?
Absolutely! These pumpkin raisin cookies freeze well. Allow them to cool completely, then place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to an airtight container or freezer bag for up to three months. They can be thawed at room temperature before serving.
What can I substitute for raisins?
If you’re not a fan of raisins, you can substitute them with chocolate chips, chopped dried cranberries, or even chopped nuts for added texture. Each alternative will give a unique flavor to the cookies, so feel free to get creative!
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).