Necessity really is the Mother of Invention. Faced with a goodly amount of recently cooked and mashed fresh pumpkin, and craving something warm and sweet, we created this perfect November cookie recipe. These cookies are moist with a nice amount of spice and the addition of sweet raisins and organic whole oats They would be amazing with dried cranberries or with a handful of chopped nuts. This is one of those easily-customize-able recipes of which we are so fond!
Pumpkin Raisin Spice Cookies
1 stick softened butter
1 cup brown sugar (could be 1/2 cup brown and 1/2 cup white, if you’d like)
1 egg
1 cup cooked, pureed pumpkin
2 cups unbleached, all purpose flour
1/2 cup whole oats
1 teaspoon baking soda
1/2 teaspoon sea salt
2 teaspoons Raggedy Hen Farm Baking Spice Blend (or 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, 1/2 teaspoon ginger)
1 cup raisins
1/2 cup chopped nuts (optional)
Preheat oven to 375 degrees and lightly grease cookie/baking sheet. Cream the butter and add the sugar. Beat until light and well incorporated. Stir in the egg and the pumpkin. Mix together the flour, oats, baking soda, salt and spices and add this to the pumpkin mixture. Beat well and then stir in raisins and nuts. Drop by spoonfuls onto baking sheet and bake for 6-8 minutes or until puffy and lightly browned. Remove and cool on racks.
This makes about 3 dozen 2-inch cookies.
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