This recipe is a special one. This recipe is one of my dad’s favourites made by Grandma. And is there anything as sweet, delicious or nostalgic as your grandma’s homemade cookies? I don’t think so. I’m willing to bet you would not only agree with me, but that you could also almost taste your own grandmother’s signature cookie recipe. Whether they were chocolate chip, oatmeal raisin or peanut butter… no one could make cookies that were as mouth-watering as those made with the tender loving care of a grandmother. And perhaps the best part? There always seemed to be a full jar of them on the counter just waiting for little hands to dig into. I don’t know about you but in our family, it was usually the first thing we did upon arriving at grandma’s – the dash for the cookie jar.
At Grandma’s house, the end of Halloween and the arrival of cooler weather also meant the arrival of pumpkin raisin cookies. It was a tradition that we came to eagerly anticipate. I think forever more pumpkin cookies will be permanently associated with November and the beginnings of winter for our family. So I suppose it was only natural for me to start craving these cookies a month or so ago as the cooler weather found a permanent home in our city. Okay perhaps it was also a touch of pregnancy cravings and the “mothering” instinct starting to set in.
Either way, I decided it was my mission to develop a pumpkin cookie recipe that my children would one day love and long for. Well, I apologize to my family and friends who had to endure many iterations of my pumpkin cookie attempts. Some were down right terrible but some turned out pretty good. In fact, a few friends even asked for the recipe for one of my pumpkin cookie trials. But for some reason, I just wasn’t content with them. And then I realized the problem. I was trying to re-create the taste, texture and overall perfectness of Grandma’s pumpkin cookies. Well with that realization I threw my notes by the wayside and contacted Grandma for her recipe.
So behold, the recipe for Grandma’s gloriously soft, moist and truly decadent pumpkin raisin cookies. I’m tossing it up into the winds of our cyber world so it can scatter its seed, never to be lost. This recipe is as written from my grandmother’s recipe card with small substitutions to eliminate the gluten and dairy as well as to lessen the sugar. I also used organic cane sugar instead of the conventional refined white sugar but feel free to stick with the classic white if you prefer. Cranberries would be an excellent substitution for the raisins and chocolate chips and nuts are other great additions.
- ½ cup vegan butter, softened
- ½ cup organic cane sugar
- 1 egg, slightly beaten
- 1 cup pumpkin puree
- 2 cups all-purpose gluten-free flour (I use Bob’s Red Mill 1:1 Baking Flour)
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp ground cloves
- ½ cup raisins
- Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream together the vegan butter and sugar. Beat in egg and pumpkin puree until smooth.
- To a medium bowl, add sifted flour, baking soda and spices. Whisk to combine and then add to wet mixture. Fold in raisins.
- Drop by spoonfuls onto prepared cookie sheet. Bake at 350°F until edges are golden and cookies are firm, about 15-20 minutes. Cool on baking sheets for a few minutes and then remove to wire racks to cool completely.