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Spiced Pumpkin-Raisin Cookies Recipe

Spiced Pumpkin-Raisin Cookies

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on February 28, 2013

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    Wonderful - so great to find an excellent butterless cookie recipe. No one could tell they were vegan - just that they were delicious!

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  • on February 07, 2013

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    I could eat them all myself!!

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  • on December 12, 2012

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    This is a nice change of pace from all the butter recipes that we all normally cook. I like the vegan aspect of these cookies were highlighted in Giada's Halloween episode. I bought 1 can of 15oz. canned pumpkin puree and was able to make this recipe like 3 or 4 times. I go a little lighter on the oats and raisins so I have a looser batter. But, overall this is a lovely recipe worthy of your attention. My grandmother really liked them! Thankyou Giada!

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  • on December 05, 2012

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    Delicious. And I don't even like pumpkin anything. I used up a small jar of pumpkin butter as the puree. I could see applesauce working well too or any pureed fruit. Based on reviews, I substituted 4 Tbs. of butter for the veg oil to add more taste. FYI... I had a whoopie pan with 12 indents, so that kept the cookie dough separate from one another. Easy, no electric mixers needed, just blend dry and wet and bake. Glad there were no eggs b/c my granddaughter has allergies. She will like these I'm sure.

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  • on November 28, 2012

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    Wonderful. Now my go-to cookie recipe. Soft and tender on inside and crispy on outside. Except for craisins instead of raisins and pumpkin pie spice instead of all-spice, I made these according to the recipe. The first batch made 18, but when my husband demanded another batch, I was more careful about the TBSP measure, which made exactly 26. I am thinking next time of using my apple butter instead of the oil, to decrease the fat content. My husband, feeling deprived because of doctor's "recommendation" to eat vegan, loves these cookies, and didn't realize he was not cheating (except for eating too many of them!

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  • on November 18, 2012

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    These were super easy and tasty. I made them for a kids Halloween party. Used pumpkin pie spice b/c it was in the front of my spice rack that day and also added a couple of tablespoons of pumpkin butter, which made a nice chewy texture. I agree they were better cooled the next day, which is the case with most things pumpkin. Making them again for a preschool party b/c they are allergen free!

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  • on November 17, 2012

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    At first, I didn't think I liked these. Tried one warm from the oven and was not impressed. Once they cooled off, I tried one again and they are quite tasty. This recipe is a great springboard recipe. I used apple sauce instead of the oil, just used maybe a tablespoon, added dried cranberries and some chopped walnuts. Only had about 1/2 cup of white granulated sugar, so used some brown sugar as well and no sugar on top. Delicious and fairly healthy and quite possibly the easiest cookie recipe I've ever made. Would make these again.

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  • on November 11, 2012

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    on eof the easiest and best vegan cookies yet, I did not put in raisins and everyone loved them even the nonvegans also I didn't want to spend the money on alspice but I had pumpkin pie spice in the pantry and used that instead, YUMMY,

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  • on November 01, 2012

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    This receipe is by far my favorite cookie receipe EVER. I substituted chocolate chips for the raisins. Wonderful tasting and moist cookies. Very easy to make as well!

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  • on October 31, 2012

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    This recipe got rave reviews today!!! It's now my office manager's favorite cookie. So easy and fun to make. I refrigerated the dough for approx 1 hour to make it easy to scoop with a size 50 scoop. It made the 26 cookies it said it would. These ain't the prettiest cookies but the taste makes up for that. Will definitely make again. It was a little sweet for me so I might cut the sugar back a little.

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