Loaded Pumpkin Cookies_comp

pumpkin cookie dough

“Crispy outsides, chewy insides… success! I finally mastered the pumpkin cookie the way I wanted them! Most pumpkin cookie recipes are delicious, but their texture is soft and cake-like. You have to do certain techniques to get the outside of pumpkin cookies crisp, because the added pumpkin puree in a cookie batter makes them soft. For crispy outsides, lightly spray the cookie sheet with non-stick baking spray. Only use parchment paper or the silicone baking mats if you want the cookies soft on the outside too. Melting the butter half-way and adding cornstarch to the cookie dough batter helped give it the crispness I was looking for. These pumpkin cookies are loaded up with raisins, chocolate chips, and walnuts. I couldn’t choose, so I said, why not all three!

It is hard to eat just one! They are SO Y-U-M-M-Y! For all cookie lovers, not just pumpkin lovers! My husband LOVES cookies, and he’s not a pumpkin fan, but he just ate 6 of these and said, “What? No more? You gave them away?” Ha-ha! Happy fall! Enjoy!”

Makes: 36


½ cup butter

1 cup sugar

1 ½ teaspoons vanilla extract

½ cup pumpkin puree

1 egg yolk

1 ½ cups flour

1 teaspoon cornstarch

½ teaspoon salt

¼ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon ginger

½ teaspoon nutmeg

¼ teaspoon cloves

1 cup chocolate chips

¾ cup walnuts, chopped

1 cup raisins


  • 1. Pre-heat the oven to 375 degrees.
  1. In a medium bowl, mix the flour, cornstarch, salt, baking soda, cinnamon, ginger, nutmeg, and cloves. Set aside.
  2. Melt the butter only half-way in the microwave. so it is semi-solid, semi-liquid.
  3. Beat on medium speed the butter, sugar, and vanilla until blended.
  4. Beat in the pumpkin puree and egg yolk until well-mixed.
  5. Mix in the dry ingredients that were set aside and beat until a dough forms.
  6. On low-speed, fold in the chocolate chips, walnuts, and raisins.
  7. Cover and refrigerate dough for at least an hour.
  8. Lightly grease or lightly spray the cookie sheets.
  9. Using a cookie scoop or tablespoon, place the balls of dough 2 inches apart on the cookie sheet.
  10. Press at least 2 chocolate chips, 2 raisins, and 1 chopped walnut piece on the tops of the cookie dough balls.
  11. Bake for 12-13 minutes, or until lightly browned around the edges.
  12. Remove them from the oven and immediately flatten the cookies with a spatula.
  13. Carefully transfer the cookies to a wire rack to cool.
  14. Store the cookies in a tin to keep crisp, or in a plastic container if you want the edges of the cookies soft.

Nutritional Information:  Loaded Pumpkin Cookies

Servings Per Recipe: 36
Amount Per Serving: 1
Calories: 128
Calories from Fat: 54

% Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 13mg 4%
Sodium 60mg 2%
Total Carbohydrates 17g 6%
Dietary Fiber 0g 2%
Protein 1g 1%
Sugars 12g
Vitamin A 2%
Vitamin C 0%
Calcium 1%
Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


  1. Angie October 9, 2017 at 6:41 pm

    They are GOOOOD, Diane! Even Bill liked them and he is not a pumpkin fan! LOL

  2. Diane E Fox October 5, 2017 at 12:11 am

    OH, these sound really good. Will have to make them for our Women’s Ministry team and maybe our RV group.


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