Pumpkin Rocks
Ingredients
- 1 cup raisins ⓘ
- 3 cups all-purpose flour ⓘ
- 1 1/2 teaspoons ground cinnamon ⓘ
- 1 teaspoon baking soda ⓘ
- 3/4 teaspoon ground cloves ⓘ
- 3/4 teaspoon ground nutmeg ⓘ
- 1/2 teaspoon salt ⓘ
- 1 1/3 cups granulated sugar ⓘ
- 2/3 cup unsalted butter, slightly softened ⓘ
- 1/2 cup corn oil ⓘ
- 1/4 cup light molasses ⓘ
- 1 1/2 teaspoons vanilla extract ⓘ
- 1 cup canned pumpkin ⓘ
- Frosting ⓘ
- 2 1/2 cups powdered sugar ⓘ
- 3 ounces cream cheese, slightly softened and cut into chunks ⓘ
- 1/4 teaspoon vanilla extract ⓘ
Instructions
- Preheat the oven to 350 then grease several baking sheets or coat with nonstick spray.
- In small bowl cover raisins with hot water then let stand 10 minutes.
- Drain well and set aside.
- In medium bowl stir flour, cinnamon, baking soda, cloves, nutmeg and salt then set aside.
- In large bowl with electric mixer on medium beat sugar and butter until very blended and fluffy.
- Reduce speed to low and beat in oil, molasses, vanilla and pumpkin until evenly incorporated.
- Beat or stir in flour mixture then add raisins until evenly incorporated.
- Drop dough onto baking sheets in golf ball size mounds spacing 2" apart.
- Bake cookies one sheet at a time in upper third of oven for 15 minutes.
Nutrition & Diet Analysis (per serving)
1253
kcal
63% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).