Bready or Not Original: Pumpkin Raisin Cookies
Pumpkin Raisin Cookies! These delicious treats combine a lot of fall flavors.
I don’t know why I never thought to pair raisins and pumpkin in cookies before. After all, I’ve used them together in bread.
These cookies are all the more delicious because of the use of pumpkin pie spice. That mix is obviously good with pumpkin, but wow, does it go well with raisins!
On the subject of raisins, I am biased toward golden raisins, but really, you can use whatever seedless variety you wish.
Also, using golden raisins makes it less likely that hungry people will endure Cookie Betrayal Syndrome (CBS). This is the condition wherein people who hate raisins accidentally ingest raisins in cookies because they think the raisins are really chocolate chips.
Good bakers are honest bakers. Golden raisins are usually pale enough in color that they won’t mislead people.
Besides, maybe, just maybe, people who’ve endured CBS will think these cookies look so good they’ll give them a try, even knowing what they contain.
Bready or Not Original: Pumpkin Raisin Cookies
These chewy cookies partner up pumpkin, raisins, and pumpkin pie spices in a delicious new way. Enjoy them through the fall and all the year long!
NOTE: the dough needs to chill for at least a few hours prior to baking.
Cookies
1 cup unsalted butter ( 2 sticks, softened)
1 1/2 cups white sugar
1/2 cup pumpkin puree
2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 egg (room temperature)
2 2/3 cups all-purpose flour
3/4 cup golden raisins
Topping
1/2 cup white sugar
1 Tablespoon pumpkin pie spice
In a large bowl, beat the butter until creamy. Add the sugar, pumpkin, vanilla, baking powder, pumpkin pie spice, and salt. Thoroughly combine. Beat in the flour, then fold in the golden raisins. Cover with plastic wrap and chill for at least two hours; this is necessary, as the dough is very sticky, and it’s even stickier when warm
Preheat oven at 350-degrees. In a small bowl, combine the two topping ingredients. Use a tablespoon (a scoop doesn't work well with such sticky dough) to form 1-inch balls; roll them in the topping mix, and place spaced out in a cookie sheet,
Bake for about 10 to 12 minutes, until cookies are set. Let cool on pan for 10 minutes before moving to a rack. Store in a sealed container.
OM NOM NOM!
