“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!”
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.
- In a medium bowl, mix the flour, cornstarch, salt, baking soda, cinnamon, ginger, nutmeg, and cloves. Set aside.
- Melt the butter only half-way in the microwave. so it is semi-solid, semi-liquid.
- Beat on medium speed the butter, sugar, and vanilla until blended.
- Beat in the pumpkin puree and egg yolk until well-mixed.
- Mix in the dry ingredients that were set aside and beat until a dough forms.
- On low-speed, fold in the chocolate chips, walnuts, and raisins.
- Cover and refrigerate dough for at least an hour.
- Lightly grease or lightly spray the cookie sheets.
- Using a cookie scoop or tablespoon, place the balls of dough 2 inches apart on the cookie sheet.
- Press at least 2 chocolate chips, 2 raisins, and 1 chopped walnut piece on the tops of the cookie dough balls.
- Bake for 12-13 minutes, or until lightly browned around the edges.
- Remove them from the oven and immediately flatten the cookies with a spatula.
- Carefully transfer the cookies to a wire rack to cool.
- 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 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%
Vitamin A 2%
Vitamin C 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.