Pumpkin Softies

Whenever fall comes around, grocery stores stock up on pumpkin puree because they know that we need to have our pumpkin pie. But I love pumpkin in other contexts as well. Here's a great new recipe I tried out for cookies called pumpkin softies.


These cookies come out very light and fluffy, with a slight chew to them. The recipe calls for golden raisins, but the last post (lamb chops with pomegranate-fig relish) only used a small amount of the pomegranate that I had, so I made one batch according to the recipe and another with pomegranate arils instead of raisins. I liked both cookies personally. The golden raisins may play upon the pumpkin pie spices better, but the arils add a lively, fresh flavor and just a hint of tartness. So if you're tired of making pie with your pumpkin, try it in a cookie.

Pumpkin Softies
3/4 cup golden raisins
1 cup butter, softened
1/2 cup light brown sugar
1/2 cup sugar
1 tablespoon pumpkin pie spice
2 teaspoon vanilla extract
3/4 teaspoon baking soda
1 large egg
3/4 cup pumpkin puree
2.5 cup flour

Soften raisins in a bowl covered with hot water. Heat oven to 350 degrees F and spray a cookie sheet with non-stick cooking spray.

Beat butter, both sugars, spice, vanilla, and baking soda with a mixer until fluffy, about 3 minutes. Beat in egg and pumpkin puree until well blended.

With mixer on low, gradually beat in flour just until mixed. Drain the raisins and fold into the dough. (If you are using pomegranate arils, be careful while folding so your cookies don't come out red.)

Drop level tablespoons of dough onto the greased cookie sheet. Bake for about 16-18 minutes until they are golden brown on the edges. Remove from cookie sheet to cool completely.