Members of the squash family, pumpkins are a favorite fall food. As evidenced by the bright orange color, pumpkins are a rich source of the antioxidant beta-carotene, which some studies show offers protection against some cancers, heart disease, and other diseases. Pumpkin is also low in saturated fat, cholesterol, and sodium as well as is an excellent source of vitamin A, vitamin B6, vitamin C, vitamin E, folic acid, iron, potassium, and dietary fiber.
In addition to being a healthy fruit (or vegetable), pumpkin is also a delicious and versatile food. Pumpkins may be baked, boiled, streamed, microwaved, or roasted. Pumpkin can be served plain and mashed or incorporated into soups and fillings. However, some of the most beloved recipes in the United States are dessert items like pies, breads, bars, muffins, and cookies. The following chewy pumpkin cookie recipes uses fresh pumpkin puree as well as other fall flavors like wheat and cinnamon.
Chewy Pumpkin Cookies Ingredients
- 2 cups of white sugar
- 2 cups of fresh pumpkin puree
- 1 cup of vegetable shortening
- 2 tablespoons of fresh grated orange peel
- 2 cups of all-purpose flour
- 2 cups of whole wheat flour
- 2 teaspoons of baking powder
- 2 teaspoons of baking soda
- 2 teaspoons of cinnamon
- 1/2 teaspoon of salt
- 1 cup of raisins
Chewy Pumpkin Cookies Instructions
- Preheat the oven to 375°. Blend the white sugar, pumpkin puree, shortening, and orange peel together in a bowl with a rubber or silicon spatula. In a separate bowl, mix together the all-purpose flour, wheat flour, baking powder, baking soda, and cinnamon. Slowly blend the dry ingredients into the wet ingredients. Fold the raisins into the cookie batter.
- Drop the batter by the teaspoon onto an ungreased cookie sheet. Leave at least an inch of space between each cookie. Bake each tray of cookies for eight to ten minutes. Immediately remove the baked cookies from the cookie sheet and allow to cool. After cooling, store the cookies in an airtight container for up to three or four days or place in freezer containers and freeze for future use.
- These chewy pumpkin cookies are delicious hot out of the oven or with a class of cold milk, mug of warm apple cider, or cup of hot coffee. Frozen or canned pumpkin puree can be substituted for the fresh puree, making these cookies a treat that can be enjoyed year round. These cookies are excellent dessert items during the Halloween and Thanksgiving seasons.
More Pumpkin Cookies Recipes
Pumpkin Cookies Recipes: The Perfect Fall Treat
Pumpkin Cookies with Raisinets: Pumpkin Spice Cookies with Chocolate Covered Raisins
Sources
"Nutrition Facts and Analysis for Pumpkin, Cooked, Boiled, Drained, without Salt." Nutrition Data. 2009. Condé Naste Digital. 30 Sep. 2009.
"Pumpkin Nutrition." University of Illinois Extension. 2009. University of Illinois Board of Trustees. 30 Sep. 2009.
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