Raisin and pumpkin cookies? Yes please! This easy pumpkin cookie recipe sneaks in raisins and is perfect for a fall day.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large bowl beat butter with a mixer on medium 30 seconds. Add next six ingredients (through salt). Beat on medium 2 minutes, scraping bowl as needed. Beat in egg. Beat in flour. Stir in raisins. Cover and chill 2 hours or until dough is easy to handle.

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  • Preheat oven to 350°F. In a small bowl combine 1/2 cup sugar and 1 Tbsp. pumpkin pie spice. Shape dough into 1 1/2-inch balls. Roll balls in sugar-spice mixture to coat. Place 2 inches apart on an ungreased cookie sheet.

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  • Bake 12 minutes or until edges are set. Remove; cool on a wire rack.

To Store

Layer cookies between waxed paper in an airtight container. Store at room temperature up to 3 days or freeze up to 3 months.

Nutrition Facts

153 calories; 6 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 21 mg cholesterol; 108 mg sodium. 50 mg potassium; 24 g carbohydrates; 1 g fiber; 15 g sugar; 1 g protein; 0 g trans fatty acid; 782 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 21 mcg folate; 0 mcg vitamin b12; 21 mg calcium; 1 mg iron;

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