Pumpkin Cookies

Name: Pumpkin Cookies
Yield: 48 servings
Ingredients: 1 3/4 cups pumpkin (puréed, cooked); 1 1/2 cups brown sugar; 2 eggs; 1/2 cup vegetable oil; 1 1/2 cups flour; 1 1/4 cups whole wheat flour; 1 tablespoon baking powder; 2 teaspoons cinnamon; 1 teaspoon nutmeg; 1/2 teaspoon salt; 1/4 teaspoon ground ginger; 1 cup raisins; 1 cup walnuts (chopped)

Source: Food Hero Oregon State University Cooperative Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Bake these cookies the night before and enjoy a delicious treat on busy mornings.

Makes

48 servings

Ingredients

1 3/4 cups pumpkin (puréed, cooked)
1 1/2 cups brown sugar
2 eggs
1/2 cup vegetable oil
1 1/2 cups flour
1 1/4 cups whole wheat flour
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 cup raisins
1 cup walnuts (chopped)

Directions

Wash hands with soap and water.
Preheat oven to 400 °F.
Mix pumpkin, brown sugar, eggs, and oil thoroughly.
Blend dry ingredients and add to pumpkin mixture.
Add raisins and nuts.
Drop by teaspoonfuls on greased cookie sheet.
Bake 10 to 12 minutes until golden brown.

Notes

Learn more about: Pumpkins

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.