Loaded Crispy Pumpkin Cookies

PUMPKIN COOKIES - Crispy on the outside, chewy on the inside! Loaded up with raisins, chocolate chips, and walnuts.

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Prep Time20

Cook Time12

Course: Dessert

Cuisine: American

Servings: 36

Calories: 111

Pre-heat the oven to 375°.
Lightly grease or spray an aluminum cookie sheet pan. Do not use a teflon pan, silicone mats, or parchment paper.
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 becomes semi-solid, semi-liquid. This takes 14 seconds in my microwave.
With a mixer on medium speed, beat the butter, sugar, and vanilla extract until blended.
Beat in the pumpkin puree and egg yolk until well-mixed.
On lowest speed, mix in the dry ingredients that were set aside and beat this until a dough forms.
On lowest speed, beat in the chocolate chips, walnuts, and raisins.
Cover and refrigerate the dough for at least an hour.
Using a cookie scoop or a 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 smooth metal spatula.
Carefully transfer the cookies to a wire rack to cool.
Store the cookies in a tin, or a glass or ceramic container to keep them crisp. If you store them in a plastic container all cookies will soften.

I LIKE to flatten the cookies immediately right out of the oven, but you can leave them higher if you want.

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