pumpkin cookies

Looking for a change from your usual chocolate chip or oatmeal cookies? Try these! They are like little cakes. Both chewy and smooth - with pumpkin, nuts and raisins they are a good dose of healthy too. I couldn't resist adding a half cup of chocolate chips to these. Easy to make, they are a little bit of Autumn right there in just a few bites. Great with a hot cup of coffee or tea and perfect with a latte or cappuccino! 

I adapted the recipe from a new addition to my cookbooks, a Christmas present from my mom and stepdad, Most Loved Cookies (Most Loved Recipe Collections). I substituted some whole wheat flour for a portion of the all-purpose flour measurement. I added allspice to the short list of spices they have, and put the whole can of pumpkin in! Very pumpkin-y! I also made my cookies quite large which coupled with the whole can of pumpkin meant they required a few minutes more baking time (about 3 additional minutes). As with my pumpkin muffins I'd like to try this recipe with fresh pumpkin (I froze some portions up awhile back, so they are just waiting to be used) to see how the texture and perhaps flavour might vary. I think you could get away with 1 egg as well. I think a little plain yoghurt in place of 1 egg would work well. 

For now, here's the recipe. Have fun! 

Ingredients:

• 1/2 cup (125 ml) butter, softened
• 1 1/4 cups (300 ml) brown sugar, packed
• 2 large eggs
• 1 can (398 ml) pure pumpkin (they suggest 1 cup/250 ml but I put in the whole can)
• 1 tsp (5 ml) vanilla
• 1 1/4 cups cups (300 ml) all-purpose flour
• 3/4 cup (175 ml) whole wheat flour
• 4 tsp (20 ml) baking powder
• 1/2 tsp (2 ml) salt
• 1/2 tsp (2 ml) ground cinnamon
• 1/2 tsp (2 ml) ground nutmeg
• 1/4 tsp (1 ml) ground cloves
• 1/4 tsp (1 ml) ground ginger
• 1/4 tsp (1 ml) allspice
• 1/2 cup (125 ml) raisins
• 1/2 cup (125 ml) semi-sweet chocolate chips
• 1 cup (250 ml) chopped walnuts (or another nut of your choice)

Method:

Cream butter and sugar in a large bowl. Add eggs 1 at a time, beating well after each addition. Follow with pumpkin and vanilla. 

Combine next 7 ingredients in a bowl. Add to butter mixture in 2 additions, mixing well after each so there is no dry flour. 

Add raisins, chocolate chips and nuts. Mix well. With a medium-sized spoon (I used a tablespoon) drop batter in 1 1/2 tablespoon portions about 2 inches (5 cm) apart onto greased cookie sheets (or use parchment paper). Bake in 375⁰ F (190⁰ C) preheated oven for about 15 minutes (with more pumpkin and larger cookies mine needed about 17 minutes) until golden. Let stand on cookie sheets for 5 minutes and then transfer to a wire rack to cool. Makes from 2 to 4 dozen depending on how big the cookies are. 

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Comments

[Suzy]

Doing these cookies tonight, no raisins though :)

[janelle]

We love love love pumpkin cookies at our house!