Soft Pumpkin Cookies

Soft Pumpkin Cookies

These are soft, velvety cookies that are easy to eat. This recipe makes a lot, so freeze what you won’t eat in a few days to keep them fresh.

Makes about 36 small cookies

1 cup raisins
3/4 cup soft butter
1 1/2 cup packed brown sugar
1 cup canned pumpkin puree
2 tablespoons orange juice
1 egg
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1 teaspoon cinnamon
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup chopped walnuts

Directions:

Preheat oven to 350 degrees F.

In a small bowl, soak raisins in boiled water for 5 minutes while preparing the other ingredients. Drain and set aside.

In a large bowl, cream together butter and brown sugar until nice and fluffy. Add pumpkin puree, orange juice, egg, vanilla and spices. Beat until mixed well. In another bowl, combine flour, salt, baking soda, baking powder, walnuts and softened raisins. Stir into the pumpkin mixture. Drop small spoonful of batter onto a baking sheet lined with parchment paper. Cook cookies until nicely brown around the outsides, about 15 minutes.

soft pumpkin cookies

Try our Pumpkin, Walnut, Date muffin as well.

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Hi, I’m Amanda
I love to bake, and I love to eat, welcome to my blog! Here you'll find recipes, baking tips, and more.