I remember growing up, the grocery store would have pumpkin raisin cookies with orange icing. These were my favorite, even more than chocolate chip cookies. They were always expensive, so when they were on reduced-sale for being a few days old, my dad would buy a couple dozen. They’ve stopped going on sale, so we stopped buying them. I tried making a similar recipe a few years ago, but it wasn’t as good. This year, I was browsing Tastespotting (who I hate because they are way too picky), and I found a marvelous cookie picture from Dishing Up Delights. The ones I had growing up were Pumpkin Raisin Cookies, but I decided to use this recipe as a base and make one half chocolate chip, the other half raisin.
Left – chocolate chip. Right – raisin
I skipped the orange icing because one – they didn’t need them and two – cut out extra calories and sugar. Every little bit counts, no? Also, don’t forget the baking soda mixture! Normally, you would mix the baking soda in with the dry ingredients. However, it says to dissolve it in milk and set aside. I was halfway scooping the dough onto the cookie sheets when I saw the milk on the counter. Oops! I hurried up and stirred it in. Did it make a difference? No clue.
- 1 cup pumpkin
- 3/4 cup sugar
- 1/2 cup oil
- 1 egg, lightly beaten
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 cup chocolate chips (or 1/2 cup chips, 1/2 cup raisins)
- 1 teaspoon vanilla
- Preheat the oven to 375F. Grease cookie sheets.
- Dissolve baking soda in milk and set aside. In large bowl whisk together pumpkin, sugar, oil, vanilla, and egg.
- In a small bowl, stir together the flour, baking powder, cinnamon, and salt. Add the dry ingredients to the pumpkin mixture and then. Stir in the baking soda mixture. Now is the time to split the dough in half if using both chocolate chips and raisins. Stir in chocolate chips and/or raisins. Spoon onto cookie sheets. Bake 12 to 15 minutes or until done.
Source: Dishing Up Delights