Soft Pumpkin Spice Cookies with Raisins and Walnuts
Cake-like pumpkin cookies with warm spices, chewy raisins, and crunchy walnuts. The pumpkin puree keeps these tender and moist, while brown sugar adds depth. Perfect for fall gatherings, afternoon tea, or lunchbox treats. Mrs. Fields' version emphasizes a light, fluffy crumb structure achieved through careful mixing and moderate oven temperature.
Ingredients
Instructions
- 1
Preheat oven to 300F.
- 2
Whisk together flour, baking soda, salt, and pumpkin pie spice in a medium bowl.
- 3
In a large bowl, blend both sugars with an electric mixer.
- 4
Add softened butter and beat until grainy texture forms.
- 5
Add egg, pumpkin, and vanilla extract, beating at medium speed until light and fluffy.
- 6
Add flour mixture, raisins, and walnuts, blending at low speed until just combined without overmixing.
- 7
Drop rounded teaspoons onto ungreased cookie sheet.
- 8
Bake until cookies are slightly brown around edges, about 20 minutes.
Tips
Do not overmix after adding flour to maintain tender, cake-like texture and prevent tough cookies.
Use a cookie scoop for uniform sizing so all cookies bake evenly in the 20-minute window.
Good to Know
Airtight container at room temperature up to 5 days. Do not refrigerate as cookies will harden.
Dough can be refrigerated up to 2 days. Baked cookies freeze up to 3 months in airtight container.
Serve at room temperature with coffee, tea, or milk. Warm slightly before serving for softer texture.
Common Mistakes
Overmix dough to avoid dense, tough cookies with poor rise.
Use room-temperature ingredients to avoid to avoid grainy mixture and flat cookies.
Do not skip cooling on baking sheet to avoid cookies falling apart when transferring.
Substitutions
Dairy-Free Swaps
General Alternatives
requires same consistency; canned preferred for consistency
FAQ
Can I use fresh pumpkin instead of canned?
Yes, use the same volume of fresh pumpkin puree, but ensure it is drained well and has similar consistency to canned. Excess moisture will make dough too wet and cookies cake-like.
Why are my cookies spreading too much?
Butter may be too warm or dough too soft. Ensure butter is softened but not melted, and chill dough 30 minutes if needed before baking.
How long can I keep these cookies?
Store in airtight container at room temperature for up to 5 days. Freeze baked cookies up to 3 months. Do not refrigerate as they become hard.