Pumpkin Spice Raisin Cookies

Pumpkin Spice Raisin Cookies_1 on Whisk Together

This past weekend we went to Rombach Farms.  They had a bird show, so Maddox and I got our photo taken with Patriot the bald eagle!  He was barely alive when they found him as a baby, but after mouth to mouth the instructor was able to revive the little guy.



Ooey gooey pumpkin cookies!  These are made in small batches because they are very tasty, but they also soften very quickly.  Now I love chewy cookies and this one is definitely chewy!  When it comes out of the oven, the outside is slightly crunchy/crispy and the rest is chewy.

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The next day they will be tasty, but all chewy.  The star of the show is the flavor – packed with pumpkin, raisins and spices this treat hits it all.  Feel free to substitute semisweet or milk chocolate chips for the raisins!

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Need a quick breakfast?  Use applesauce instead oil.  Breakfast cookies are handy for on the go or a quick pick me up in the morning or after a workout.

Have no eggs?  You can still make these cookies!  Technically they are vegetarian!  🙂

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These are also kid approved!

Pumpkin Spice Raisin Cookies
Author: Mary Ellen P. Riley / Whisk Together
Serves: 12 cookies
  • 1 cup white whole wheat or all-purpose flour
  • 2/3 cup old-fashioned oats
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves or allspice
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt or 1/4 tsp. table salt
  • 3/4 cup sugar with 2 Tb. molasses OR 3/4 cup dark brown sugar
  • 1/2 cup canned pumpkin puree
  • 1/3 cup vegetable oil or applesauce
  • 1 tsp. vanilla extract
  • 1/2 cup raisins or semisweet chocolate chips
  • Optional toppings: sprinkles, raw sugar, etc.
  1. Preheat oven to 350 degrees if not refrigerating the dough. Line a cookie sheet with parchment paper.
  2. In a great big bowl, stir the dry stuff together: flour, oats, spices, baking soda and salt.
  3. In a not so great big bowl, stir the wet stuff together: sugar, pumpkin, oil or applesauce and vanilla.
  4. Add the wet stuff to the dry stuff and stir until barely combined.
  5. Stir in the raisins.
  6. At this point, you can refrigerate the dough until you are ready. Or, drop the cookie dough onto a cookie sheet in large tablespoonfuls. Press dough down slightly with wet fingertips. Sprinkle any raw sugar or items on top if you wish.
  7. Bake for 14-15 minutes. When baked properly, they will not jiggle and will be slightly firm. Cool on a wire rack.
Recipe adapted from Giada de Larentiis[br]http://www.foodnetwork.com/recipes/giada-de-laurentiis/spiced-pumpkin-raisin-cookies-recipe.html


Apple Raisin Dressing

Apple Raisin Dressing on Whisk Together



Book Update:  I finally finished a book!  Good golly it’s been like 3 months.  Anyway, I read the book  Michael Connely’s “The Gods of Guilt”.  It was a typical Michael Connely book – fun, twists and turns, fast paced.  If you haven’t read one then start with “The Lincoln Lawyer”.  And, no I haven’t seen the movie. But I am dying to see the new Hobbit movie!!

Recipe:  I wanted to make the Thanksgiving dressing that we grew up with without the bags or boxes of preservatives.  Don’t worry – it isn’t hard!  It’s just old, dried out bread.  You can’t screw it up.  This makes a big batch and transports well to take to a dinner.  It was almost all gone at the end of the day, so it was good!

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Apple Raisin Dressing
serves 12

8 Tb. butter (I think you MIGHT be able to cut this in half if you want to try)
1 onion, finely chopped
4 celery ribs, chopped
2 apples, chopped (like Granny Smith or something tart)
8 cups bread cubes, crust removed and at least 1 day old
1 cup raisins (regular dark ones or golden)
1 tsp. salt
1 and 1/2 tsp. dried sage
1/2 tsp. dried thyme (or use 1 tsp. poultry seasoning instead of thyme and 1/2 tsp. sage)
1/2 tsp. ground cinnamon
1/2 tsp. black pepper
2 cups chicken broth
8 cups bread cubes, crust removed and at least 1 day old

1.  Preheat oven to 350 degrees if baking and serving immediately.  In a large pot, heat the butter over medium heat.  Add onion, celery and apples.  Cook until soft – about 5 minutes.
2.  While that cooks, place bread cubes in a 9×13 casserole dish that has been sprayed with cooking spray.
3.  Back to the pot:  Add raisins, salt, sage, thyme and pepper to the butter mixture.  Heat up for 1-2 minutes.
4.  Add the broth a little at a time – start out with 1 and 3/4 cups.  Stir that in and pour over your bread.  If it looks like everything has been coated, hold back on the broth.  If it looks dry, add a little more or reserve for serving, too.  A few times I added all 2 cups of the broth and thought that it was a little too much in the end.
5.  Bake at 350 for 30 minutes covered with foil.  Bake another 15 minutes uncovered.

OR After assembly, simply cover and refrigerate until ready to eat the next day.  I never make this on Thanksgiving.  I make it the day before in order to free up the kitchen and have a dish ready to just place in the oven.

Recipe adapted from Taste of Home

Carrot Raisin Salad

I love the Carrot Raisin Salad at Souplantation/Sweet Tomatoes and ever since my last visit, I’ve been trying to find a quick side dish that mimics it.  Though I believe they use crushed pineapple in theirs… Someone please tell me because I haven’t been there in a long time.

Quite frankly, I had over 20 oz. of huge carrots from my produce co-op and found a delicious way to use them up!

Carrot Raisin Salad
yield 8 servings

20 oz. of grated carrots (buy pre-grated in bags or save your hands and use the grating wheel of the food processor)
1 cup raisins
2 Tbs. poppy seeds (I read somewhere they store great in the freezer, so that is where mine are.)
1 lemon, juiced
1 orange, juiced
1/2 cup brown sugar

In a large bowl, mix all of the ingredients together.  If grating by hand, use the large holes instead of the small ones (otherwise it will take a loooong time to grate the carrots.)  Store in the fridge when not serving.

Recipe from Rachael Ray

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