Raisin-Pineapple Cookies
These moist, flavorful raisin-pineapple cookies combine warm spices with sweet raisins and optional nuts, perfect for cozy afternoons or holiday treats.
Ingredients
Instructions
- Cream the sugar and shortening together.
- Add cooked pumpkin, salt, and vanilla; mix well.
- Add flour, baking powder, baking soda, and cinnamon; mix until combined.
- Fold in raisins and nuts if using.
- Drop by teaspoonfuls onto a greased cookie sheet.
- Bake at 325°F (163°C) for 15 to 20 minutes.
Tips & Substitutions
For a healthier alternative, consider substituting half of the shortening with applesauce or using coconut oil for a different flavor. If you don't have raisins, dried cranberries or chopped dates can work well. Ensure your pumpkin is well-cooked and smooth for the best texture. Also, try adding a pinch of nutmeg for an extra spice kick.
Serving Suggestions
These cookies are delightful on their own but pair beautifully with a cup of tea or coffee. They also make a great addition to a dessert platter alongside Ruby Apple Salad or serve them as a sweet treat at a gathering. For a fun twist, try them with a dollop of Kim'S Hot Pepper Jelly for a sweet and spicy contrast.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. To reheat, simply warm them in the oven at 300°F (149°C) for about 5-10 minutes to restore their soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin-Pineapple Cookies contains roughly 849 calories, with 11g protein, 89g carbohydrates, and 38g fat. It is an excellent source of vitamin A (52% of the Daily Value), calcium (27% of the Daily Value), and potassium (25% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 1120mg per serving (49% 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 cooked?
While fresh pumpkin can be used, it needs to be cooked and pureed first for the right consistency. Roasting or steaming the pumpkin ensures it becomes soft and flavorful, making it easier to blend into the cookie batter.
What can I substitute for shortening?
You can substitute shortening with an equal amount of unsalted butter or coconut oil for a different flavor and texture. If you're looking for a vegan option, vegetable shortening or coconut oil are excellent choices that will still yield delicious cookies.
How can I make these cookies more festive for the holidays?
To add a festive touch, consider incorporating chopped nuts, such as walnuts or pecans, and adding a sprinkle of holiday spices like nutmeg or ginger. You can also drizzle a simple icing on top or mix in some chocolate chips for added sweetness.
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).