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Fluffy Yummy Pumpkin Raisin Cookies

What you need: 

1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 cups flour (I use whole wheat)
1 teaspoon cinnamon
1 teaspoon salt
1/2 cup margarine (I use earth balance)
1 teaspoon vanilla
1 cup pumpkin
1/2 cup raisins

What you do: 

1. Preheat oven to 350 degrees F. Grease a baking sheet. Mix dry ingredients in bowl.
2. Mix pumpkin, margarine, and vanilla, and add to dry ingredients. Mix well. Add raisins. Stir gently.
3. Put spoonfuls on prepared baking sheet. Bake for 10-15 minutes or until lightly browned on edges. Cookies will be soft and fluffy!

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Excellent! Followed recipe completely with the exception of no vanilla on hand and they came out great! Keeping this batch at home and making another for a holiday vegan potluck  - yay!
:)>>>

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these cookies are delicious!

i made these for a holiday cookie exchange so i doubled the recipe. i used 1/2 white and 1/2 wheat flour as well as 1/2 brown and 1/2 white sugar (inspired by lunalavalamp). i forgot to add salt but that's fine by me. i used mashed roasted pumpkin that i've been waiting to use since halloween. i also added 1 1/2 tsp ginger and 1 1/2 tsp nutmeg and substituted chocolate chips for the raisins

they came out amazing!! they spread out and ended up bigger than i expected - beware!! chewy and full of pumpkin-chocolate-spice flavor. i would definitely make these again but would try to use less sugar and fat (so i can eat more without the guilt!)

thanks for the recipe!

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I did without the rainsins and added 1/2 cup of macadamian nuts. I also used half Whole wheat flour and half all purpose. THEY WERE DIVINE! Yummy. I made them for Christmas tomorrow but couldn't helping having one (or 2) with a cup of soymilk. These are being added to my recipe box....absoloutely love them.
Oh and I too got more then a dozen and had to bake them more towards 15 minutes.

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These were first on my list during my mini baking spree today. They turned out absolutely amazing! This truly is a wonderful recipe. I LOVE cakey cookies almost as much as I love pumpkin. These came out so soft and fluffy. I'm sure I'll make them again by the end of the weekend  ^-^  I did make the following alterations:

- Sucanat for the sugar
- Whipped Vegan Earth Balance Buttery Spread for the margarine (I don't even know if that makes a difference)
- In addition to the vanilla extract, 1/2 tsp almond extract
- My flour was a self-rising mix, so....
- I used a full (small) can of pumpkin instead of 1 cup
- I added 1/2 tsp nutmeg
- And I had to omit the raisins becauset half of the batch is going to my neighbor who doesn't like the little gems  :-[

The baking time was perfect. But instead of a dozen, I got 20 wonderfully sized cookies!  ;)b  I'm submitting before and after photos. I don't know why I always take before and after shots. I guess it's sort of a habit.

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These were absolutely amazingly delicious! I don't usually review recipes, but I had to review these! I just made a batch, and have already eaten 4 cookies and it's only 9:00 a.m. ;)b The only changes I made were adding 1/2 TSP Nutmeg and substituting chocolate chips for the raisins, just because I love the cinnamon/nutmeg combo and am a chocoholic. These were perfect...chewy in the center, a little crispy on the edges...yum! Thank you so much for sharing this recipe! This one is going to be a regular for me for sure! :)>>>

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Wonderful! I followed the recipe exactly, and they turned out fabulous. Brought them to a meeting tonight and they got eaten up really quickly!

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OH wow! These are great! Soft and chewy and full of flavor! Even my dad who is weird about "vegan" stuff liked them. I added craisins instead of raisins, and they are super yummy!  :hotforyou:

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Anonymous

These were really good. Even my pumpkin-hating mom loved them. The only thing that I didn't like about them was the raisins, and I usually love raisins in my cookies. For some reason they just tasted out of place. I plan on making them again with craisins; I think the tartness will taste better. I also threw in a mashed apple and only used a splash of oil. But they were really good, totally hit the spot on a cold autumn day ;)b

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:D
I tried this recipe a few days ago and brought the cookies to work with me.  Everyone LOVED them.  They were all gobbled up so fast!  I am making it again just a few days later.  I can't get enough.  This will be my favorite recipe through the holiday season and beyond! 
I made a few modifications:
I doubled the recipe and used about 3 cups of pumpkin.  I added about 1/2 tsp of all-spice.  I used cranberries instead of raisins, oil instead of margarine, 1/2 the amount of sugar and added about 1/4 cup of maple syrup.  I also added 2-3 shredded fiji apples, which I think is what made them over the top delicious!!  Okay I guess that is a lot of modifications  :>
I am in love with this recipe.  Thanks for posting it  :)>>>

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this is a great recipe. yum! though i did make some substitutions: vegan chocolate chips for raisins, 1/2 cup of the wheat flour for buckwheat flour, and sweet potato for pumpkin.they turned out really well--puffy/fluffy on inside and crispy on the outside. i might add some nutmeg and powdered ginger next time to make them spicier. :)

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