Pumpkin Walnut and Raisin Cookies

    30 min

    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.

    48 people made this

    Makes: 18 

    • 110g margarine
    • 275g dark brown soft sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 375g pumpkin puree
    • 310g plain flour
    • 4 teaspoons baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 145g raisins
    • 115g chopped walnuts

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 190 C / Gas 5.
    2. Cream margarine and sugar, then add the eggs. Mix well. Add vanilla and pumpkin puree, set aside.
    3. Sieve together the dry ingredients, then blend into the "wet" ingredients. Fold in the nuts and raisins. Mix well.
    4. Drop by heaping teaspoons onto a greased baking tray, bake for 10 to 15 minutes. Cool. Best eaten if you let them "ripen" for a day. Store in a sealed container.

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    Reviews & ratings
    Average global rating:

    Reviews in English (43)


    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)