Pumpkin Raisin Drops Recipes

PUMPKIN RAISIN COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Add pumpkin and vanilla. Combine flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Fold in the raisins. , Using a 1-1/2 inch scoop, drop onto greased baking sheets. Bake until lightly browned, 12-14 minutes. Cool on wire racks. , For frosting, melt butter in a saucepan. Stir in the sugar, milk and vanilla until smooth. Frost cooled cookies.

PUMPKIN RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream the shortening and sugar until smooth. Add the egg, and vanilla; mix until fluffy. Stir in the pumpkin. Sift together the flour, baking soda, salt, pumpkin pie spice, and cinnamon; stir into the pumpkin mixture. Finally, stir in the raisins and walnuts.
• Drop cookie dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, cookies should be light brown around the edges. Brush with the spice glaze, and transfer to racks to cool.
• To make the spice glaze, mix confectioners' sugar with 2 tablespoons of warm water until there are no more lumps. Stir in the 1/2 teaspoon of cinnamon. If the glaze is too thick, add a little more water.

RAISIN-FILLED PUMPKIN SPICE BREAD

Steps:

• In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.

PUMPKIN DROP COOKIES

Steps:

• Heat oven to 375°. Grease cookie sheet with shortening. Mix butter and sugars in large bowl with spoon. Beat in eggs. Stir in pumpkin. Stir in remaining ingredients except raisins. Fold in raisins.
• Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet.
• Bake 10 to 12 minutes or until set and golden. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

PUMPKIN RAISIN DROPS

Steps:

• Heat oven to 350 degrees F. Lightly grease cookie sheets. In a large bowl mix everything except the raisins and nuts and beat at low speed until well blended and a soft dough forms. Stir in the raisins and nuts.
• Drop by rounded teaspoon 2" apart onto the cookies sheet. Bake 12-15 minutes until set. Cool completely then frost with a nice cream cheese frosting of your choice. Sprinkle with with some freshly ground nutmeg.

PUMPKIN DROP COOKIES

Steps:

• Preheat oven to 400 degrees F.
• Cream butter and sugar together in a large mixing bowl.
• Add eggs, pumpkin, spices, and salt.
• Sift together flour and baking powder in another bowl or on waxed paper.
• Stir flour into creamed mixture; add lemon extract, raisins, and nuts, mixing well.
• Drop by spoonfuls onto a greased cookie sheet.
• Bake in preheated oven for 12-16 minutes.

PUMPKIN RAISIN SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
• In a large bowl, stir together all-purpose and whole wheat flours, baking powder, and baking soda. Mix in ginger, allspice, cinnamon, cloves, and salt. Set aside.
• In a separate large bowl, cream butter until fluffy. Mix in applesauce, then slowly stir in 2 1/4 cups sugar until well blended. Mix in the eggs and pumpkin. Gradually mix the dry ingredients into the wet ingredients. Then stir in pecans and raisins.
• Drop by heaping tablespoonfuls onto cookie sheets, leaving 2 inches between scones. Flatten scones with the back of the spoon.
• In a small bowl, stir together 3 tablespoons of sugar and cinnamon, and sprinkle on top of scones.
• Bake in a preheated oven until golden brown, about 12 to 14 minutes. Remove, and let cool on cookie sheets 5 minutes before removing to wire racks to cool.

PUMPKIN DROP COOKIES

Steps:

• Bake the cookies: Heat oven to 350 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg and put aside.
• In a stand mixer fitted with the paddle attachment, beat butter for 30 seconds, then add brown sugar, beating until fluffy. Scrape down sides of bowl and mix again to combine.
• Add egg and mix until incorporated, then add vanilla, pumpkin and orange zest to butter mixture. Beat well, stopping to scrape down sides of bowl as necessary.
• Add dry ingredients to butter mixture and mix just to combine. Mix in currants and walnuts.
• Drop by batter by heaping tablespoons on a parchment-lined baking sheet, two inches apart. Flatten slightly. Bake about 14 to 16 minutes until tops are set. Let cool.
• Once the cookies have cooled and you are ready to frost the cookies, prepare the icing: Heat butter over medium heat until it darkens, being careful not to burn. Remove from heat and whisk in confectioners' sugar and milk alternately, mixing thoroughly. Add more milk to reach desired consistency.
• Spread icing on top of cooled cookies, decorating each with a pecan half.

PUMPKIN-RAISIN COOKIES

Steps:

• Preheat oven to 350°F Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
• Add pumpkin, milk, and raisins.
• Mix completely.
• Drop by tablespoonfuls onto an oil-sprayed baking sheet.
• Bake 15 minutes, until bottoms are lightly browned.
• Remove from oven and let stand 2 minutes.
• Carefully remove from baking sheet with a spatula and place on a rack to cool.