Pumpkin-raisin Cookies

"These cookies are plump and moist."
 
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photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni
photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni photo by justcallmetoni
Ready In:
25mins
Ingredients:
10
Serves:
24
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ingredients

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directions

  • Preheat oven to 350°F Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
  • Add pumpkin, milk, and raisins.
  • Mix completely.
  • Drop by tablespoonfuls onto an oil-sprayed baking sheet.
  • Bake 15 minutes, until bottoms are lightly browned.
  • Remove from oven and let stand 2 minutes.
  • Carefully remove from baking sheet with a spatula and place on a rack to cool.

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Reviews

  1. These are great and nice to have around for a healthier option at the holidays! Thanks for posting!
     
  2. These are a great low fat cookie. They are nice and chewy. I dipped mine in cinnamon sugar before baking and used pumpkin pie spice instead of the cinnamon and nutmeg. Yummy, and no need to feel guilty after eating them!
     
  3. I think this recipe is awesome and my 20 month old loves them. She is allergic to milk so this is a great worry free recipe for her.I did find for me 15 minutes was to long in my oven they were softer and chewier when they came out at 10 minutes.I like my cookies chewy. Thanks
     
  4. I didn't have high hopes, but these cake-like cookies are tasty. I like to make small batches of cookies, and this recipe halves nicely. It was a great way to use up a small amount of leftover pumpkin, too. The only adjustment I made was using vanilla rice milk. I'll make these again!
     
  5. If these were as calorie-rich as other cookies, I would probably give them a 3 or a four but for a fat free cookie, these are amazing. They are a little tough but the flavour is nice. Definitely a good recipe to have around for those days that you want dessert without the guilt.
     
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Tweaks

  1. These are a great low fat cookie. They are nice and chewy. I dipped mine in cinnamon sugar before baking and used pumpkin pie spice instead of the cinnamon and nutmeg. Yummy, and no need to feel guilty after eating them!
     
  2. Off to a potluck where there will be a vast table of rich and indulgent desserts. Decided to bring thesejavascript:void(0); because they are not only vegan but as healthy as a cookie can be. The cookies are plump and moist and have a wonderful autumnal flavor. In my batch, I replace the cinnamon and mutmeg with a teaspoon of homemade pumpkin spice (<a href="/37298">Pumpkin Pie Spice</a>) and vanilla soy milk. These would make a wonderful after school snack for kids and adults alike. Since I used a small scoop, my yield was nearly doubled giving me 3 cookies for 1 WW point.
     

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