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Home » Recipes » Pumpkin Raisin Cookies with Cinnamon Glaze

Pumpkin Raisin Cookies with Cinnamon Glaze

By: Liz  /  Published: November 30, 2020  /  Updated: November 30, 2020  /   Leave a comment

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These pumpkin raisin cookies are the ultimate fall cookie. They’re studded with raisins, infused with a blend of warm Autumn spices and drizzled with a cinnamon icing glaze. 

The soft, moist and fluffy cookies are sure to become a favorite cookie tradition.

cinnamon glazed raisin pumpkin cookies

Ingredients for raisin pumpkin cookies

Scroll down for the printable recipe card with exact measurements and directions.

  • all-purpose flour
  • salt
  • baking soda
  • nutmeg
  • cinnamon
  • ginger
  • cloves
  • vanilla extract
  • oil
  • egg
  • brown sugar
  • pumpkin puree (not pumpkin pie mix)
  • raisins

ingredients for raisin pumpkin cookies

Ingredients for cinnamon glaze

  • sifted powdered sugar
  • warm water
  • ground cinnamon

How to make pumpkin raisin cookies with icing

Sift together the flour, salt, baking soda and ground spices. Set aside.

sifted flour mixture

Mix together vanilla extract, oil, egg, brown sugar and pumpkin until well combined then gradually mix in the flour.

Finally, stir in the raisins.

pumpkin cookie batter with raisins

Drop the batter by rounded evenly-sized spoonfuls onto a greased baking sheet. They won’t spread too much; they’ll mostly just puff up a bit.

pumpkin raisin drop cookies

Bake for about 12-15 minutes or until cookies are lightly browned. Let cool completely before adding cinnamon icing.

fresh baked raisin pumpkin cookies

How to make cinnamon icing

Whisk together sifted powdered sugar, warm water and ground cinnamon in a bowl and drizzle over the tops of the cooled raisin pumpkin cookies.

cinnamon glaze

Questions You May Have About Pumpkin Raisin Cookies

Can I swap raisins for chocolate chips in this cookie recipe?

100%, yes. I love the combination of pumpkin and chocolate chips (like in this chocolate chip pumpkin bread). Whether you make pumpkin cookies with raisins or chocolate chips, they’re going to be delicious!

Should I soak raisins for cookies?

It’s not essential, but it’s not a bad idea, especially if the raisins have been in your pantry for a while. For plump, juicy raisins soak them in a small dish of hot water for about 10-15 minutes before baking.

Do you need to chill the dough?

Nope. You can make and bake with this pumpkin raisin cookie recipe.

Can I serve the pumpkin drop cookies without icing?

Abso-lutely. They’re delicious with or without the cinnamon glaze. Sometimes I make half with icing and half without. 

Can I make vanilla glaze instead of cinnamon glaze?

Of course! Just substitute vanilla extract for the ground cinnamon.

glazed cookies on cooling rack

If you loved this recipe for pumpkin cookies with raisins, here are some other pumpkin recipes you’ll love:

  • No-bake pumpkin pie with cream cheese
  • Pumpkin grilled cheese paninis
  • Pumpkin cookie bars
  • 1-2-3 pumpkin cake
  • Chocolate chip pumpkin bread
  • Pumpkin cornbread
  • Pumpkin pie parfaits

cookies with glaze

 

glazed pumpkin raisin cookies

Pumpkin Raisin Cookies with Cinnamon Glaze

Liz - Eat Move Make
These pumpkin raisin cookies are the ultimate fall cookie. They're studded with raisins, infused with a blend of warm Autumn spices and drizzled with a cinnamon icing glaze. 
4.93 from 14 votes
Print Recipe Save Recipe Saved Recipe
Prevent your screen from going dark
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 36
Calories 143 kcal

Ingredients
  

Raisin Pumpkin Cookies

  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon vanilla extract
  • ¾ cup oil
  • 1 egg
  • 1 ¼ cups brown sugar
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 2 cups raisins

Cinnamon Glaze

  • 1 cup powdered sugar sifted
  • 2 tablespoons warm water
  • 1 teaspoon ground cinnamon divided

Instructions
 

Cookies

  • Preheat oven to 350 degrees. Spray a cookie sheet with baking spray.
  • In large bowl, sift together flour, salt, baking soda, nutmeg, cinnamon, ginger and cloves.
  • In electric mixer, mix together vanilla, oil, egg, brown sugar and pumpkin until well combined.
  • Add flour mixture to pumpkin mixture until thoroughly combined. Stir in raisins.
  • Drop evenly-sized spoonfuls of batter onto prepared baking sheet. Bake 12-15 minutes or until cookies are lightly browned.

Cinnamon Glaze

  • Whisk powdered sugar with 2 tablespoons of warm water until there are no more lumps. Stir in cinnamon. Drizzle over top of cooled cookies.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Serving: 36gCalories: 143kcalCarbohydrates: 24gProtein: 1gFat: 5gSaturated Fat: 1gCholesterol: 5mgSodium: 54mgPotassium: 102mgFiber: 1gSugar: 11gVitamin A: 1066IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was!

Related topics
Desserts Recipes

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

Reader Interactions

Comments

  1. Sandy Price says

    September 19, 2021 at 7:49 pm

    This is a delicious cookie recipe with a couple modifications. One is a matter of preference and the other must be a typo. Two cups of raisins seems a bit much. I cut it down to one cup and they were perfect, in my opinion. A whole teaspoon of cinnamon in the glaze is entirely overkill. Since the recipe shows one teaspoon divided and the written instructions don’t state what to do with the other half, I think this is a typo. A little bit of cinnamon goes a LONG way! I cut it down to 1/4 teaspoon and it was still way too much so I doubled the recipe to bring the cinnamon ratio down to 1/8 teaspoon and that was much better. Since the cookies already have cinnamon in them, I’d actually suggest skipping the cinnamon entirely in the glaze.

    Reply
  2. Seanna Borrows says

    September 3, 2021 at 1:53 pm

    Great recipe! Found these just in time for fall! So delish!

    Reply

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I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas and DIY craft inspiration as well as exciting travel destination ideas! Visit my About Me page for more of my story.

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