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.
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 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.
Mix together vanilla extract, oil, egg, brown sugar and pumpkin until well combined then gradually mix in the flour.
Finally, stir in the 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.
Bake for about 12-15 minutes or until cookies are lightly browned. Let cool completely before adding cinnamon icing.
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.
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.
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
Pumpkin Raisin Cookies with Cinnamon Glaze
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.
Sandy Price says
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.
Seanna Borrows says
Great recipe! Found these just in time for fall! So delish!