Pumpkin Raisin Cookies
Posted by augustandzach
Two sugar pie pumpkins can make more puree than you might initially know what to do with! Continuing our exploration of the possibilities for this seasonal favorite, Chef Zach found a recipe from a “trusted” online source. He realized, in the midst of mixing the ingredients, that the recipe had flaws. He knew how to fix them along the way, so here, now, is a tested recipe, verified by Chef Zach, that produces a soft cookie with a wonderful balance of pumpkin, raisin, and vanilla sweetness.
Makes about 2 dozen cookies
3 3/4 cups of all-purpose flour
1 1/4 cups of raisins
1 cup of butter
1 cup of brown sugar
1 cup of pumpkin puree
1 cup of vanilla’d sugar
2 large eggs
2 tsp. of baking soda
2 tsp. of vanilla extract
1 tsp. of ground cinnamon
1/2 tsp. of ground ginger
1/2 tsp. of ground nutmeg
Preheat oven to 350 degrees F. These cookies will spread while baking, so if you’re not confident in depanning the cookies from your sheet pans, line two sheet pans with parchment paper or Silpats.
Mix the flour, baking soda, cinnamon, ginger, and nutmeg either thoroughly with a whisk, or put the ingredients through a sifter.
Put the sugars and butter in the bowl of a stand mixer. Starting on the slowest speed, begin mixing until the ingredients come together. Increase the speed to medium and mix until the texture appears light and fluffy, about 4-5 minutes. Turn off the mixer, scrape down the sides of the bowl and the paddle, turn the mixer back on to medium, and add 1 egg at a time with 10 seconds in between each egg. Then add the vanilla. Mix until well combined, at least another 2 minutes so that it is fully incorporated. Turn off the mixer, and scrape down the sides of the bowl and the paddle again. Add the pumpkin puree, turn the mixer to the lowest speed, and mix for about 10-15 seconds.
Add the flour and mix on the lowest speed for about 30 seconds until incorporated. Turn off the mixer, scrape down the sides of the bowl and the paddle, and add the raisins. Mix once more on the lowest speed no longer than 30 seconds. With an ice cream scoop, portion out 12 cookies on each sheet pan. This dough will be tackier and sticker than typical chocolate chip cookie dough, for example, so try not to manipulate it with your hands or even pack it into the ice cream scooper with the palm of your hand. Just scoop directly from the bowl to the sheet pan. Bake for 18-20 minutes, and let cool slightly before depanning. Cool completely on a wire rack.
Tip: This is a semi-sweet cookie, so if you tend to like sweeter cookies, you can ice this with maple icing. To make:
1 cup of powdered sugar
2-3 tbs. of maple syrup, depending on the thickness you desire
1 tbs. of half-and-half
Mix all ingredients together until smooth, then drizzle over the cookies.