These cookies are packed full of wonderful textures. Crunchy walnuts and chewy raisins are studded throughout these pumpkin cookies. They are delicious for afternoon tea, general snacking, dessert, elevenses or popping into packed lunches.
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Pumpkin has a high water content which makes it puff up like a cake. I have found that if you place the canned pumpkin in cheese cloth or a paper towel and ring off some of the excess moister then the resulting texture will be more cookie like - 06 Jan 2007 (Review from Allrecipes US | Canada)
This cookies was very much enjoyed at a Halloween fest. Since the recipe uses brown sugar, it is not too sweet. However, the cookie is quite "springy", and it would be best to flatten or spread out the dough on the cookie sheet prior to baking (then they won't look like orange "rocks"). - 01 Nov 2005 (Review from Allrecipes US | Canada)
This recipe turned out well and my co-workers loved it when I made it for Halloween. I would describe this more as a "drop muffin" than a cookie. The tip about "ageing" the cookies a day is right on the mark. - 05 Dec 2001 (Review from Allrecipes US | Canada)