Pumpkin Pie Raisin Cookies

Pumpkin pie raisin cookies are a deliciously soft holiday treat that contains no sugar, white flour or added fat or oil; their sweetness comes from fruit. This recipe makes 12 cookies, but can easily be doubled to make two dozen pumpkin pie cookies. Since these cookies contain no preservatives, as do store bought cookies, leftovers should be stored in a covered container or food storage bag in the refrigerator and will remain fresh for a few days.

Pumpkin Pie Raisin Cookies

Pumpkin Pie Raisin Cookies

Pumpkin Pie Raisin Cookies Ingredients:

1 cup Spelt Flour or Whole Wheat Flour
1 cup Rolled Oats (Oatmeal), ground OR Quick Oats
1 – 1/2 cups Pumpkin, canned or puree
3/4 cup Apple Juice
1/2 cup Dates, pitted
1 cup Raisins
2 tsp. Cinnamon, ground
1 tsp. Ginger, ground
1/4 tsp. Cloves, ground

Pumpkin Pie Raisin Cookies Cooking Utensils:

Baking Pan, Glass
Bowls, Stainless Steel Mixing
Large Cooking Spoons
Measuring Cup, Liquid
Measuring Cups, Dry
Measuring Spoons
Vita-Mix

Pumpkin Pie Raisin Cookies Preparation:

Preheat your oven to 350 degrees F. (175 degrees C.)

Place the spelt, or whole wheat flour, and the ground rolled oats (oatmeal) in a bowl and mix together.  (The rolled oats can be ground in a blender on high speed.  Be sure that the container is dry before grinding.)  Add the cinnamon, ginger and cloves, and mix well.  Add the raisins and mix well to ensure that the raisins are not sticking together, and that they are thoroughly coated with the flour mixture.

Place the pumpkin into the container of a high speed blender.  Add the apple juice and dates.  Cover and run at high speed until all the ingredients are thoroughly blended and smooth.

Pumpkin Pie Raisin Cookies Spoon

Pumpkin Pie Raisin Cookies Spoon

Add the pureed pumpkin, dates and apple juice to the flour mixture and mix thoroughly with a stiff spatula or spoon.  If the cookie dough is too stiff, you may add a little more apple juice or water. A thinner dough will make a flatter cookie.  A stiff dough will make irregular thick cookies like the ones shown in the photo.  (To test for dough stiffness, we stick a soup spoon upright into the dough.  If the dough is stiff enough, the spoon will remain upright, as in the photo.)

On a non-stick or lightly oiled baking sheet, place the cookie dough in twelve equal sized “mounds.”  Smooth and shape each cookie with a spoon or spatula, as desired.

Place the baking sheet in the preheated oven and bake at 350 degrees F. for 20-30 minutes.  Various ovens bake differently, so we suggest that you begin checking the cookies after 20 minutes of baking.  The cookies should be firm, but not hard.  Be careful not to over-bake. 

When the pumpkin pie raisin cookies are baked, remove from the oven, cool, and enjoy.

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