Pumpkin Cookies with Dried Raspberry Chunks – A Cozy and Delicious Treat

If you’re looking for a comforting and delicious treat that combines the warm flavors of fall with a tangy twist, pumpkin cookies with dried raspberries are the perfect choice. These cookies are soft, flavorful, and bursting with the goodness of pumpkin, with the addition of dried raspberries providing a burst of sweet-tart contrast.

Perfect for fall baking, this recipe offers the best of both worlds: the rich, earthy taste of pumpkin combined with the vibrant, fruity flavor of raspberries. They make for a fantastic snack with a cup of tea or coffee, or can be served as a treat at a holiday gathering. Plus, they’re incredibly easy to make, so you can enjoy homemade cookies in no time!

In this article, we’ll walk you through the steps to make these pumpkin cookies with dried raspberries, from selecting the best ingredients to tips for perfecting the recipe. Whether you’re an experienced baker or just starting out, this recipe will be a hit.

Ingredients

To make these pumpkin cookies with dried raspberries, you’ll need the following ingredients:

For the Cookie Dough:

• 1 cup of pumpkin puree: The base of the cookie, giving it a soft texture and rich flavor.
• 1/2 cup of unsalted butter, softened: For a buttery, rich texture.
• 3/4 cup of brown sugar: Adds moisture and a rich, caramel-like sweetness.
• 1 large egg: Helps bind the ingredients together.
• 1 1/2 cups of all-purpose flour: For structure.
• 1/2 cup of rolled oats: Adds texture and a bit of heartiness to the cookies.
• 1 teaspoon of baking powder: To help the cookies rise.
• 1/2 teaspoon of baking soda: For a slight lift.
• 1/2 teaspoon of ground cinnamon: For a warm, comforting spice.
• 1/4 teaspoon of ground nutmeg: Another warm spice that pairs well with pumpkin.
• 1/4 teaspoon of salt: To balance the sweetness.
• 1 teaspoon of vanilla extract: For added depth of flavor.
• 1/2 cup of dried raspberries: The star ingredient, adding a tangy, chewy texture to the cookies.

Optional Add-ins:

• 1/4 cup of chopped pecans or walnuts: For a nutty crunch.
• 1/4 cup of mini chocolate chips: For a little extra indulgence.

Equipment Needed

• Mixing bowls: For combining the dry and wet ingredients.
• Electric mixer or hand whisk: To beat the butter and sugar, and combine the dough.
• Baking sheet: For baking the cookies.
• Parchment paper or silicone baking mat: To line the baking sheet for easy cleanup.
• Measuring cups and spoons: For precise measurements.
• Cooling rack: For cooling the cookies after baking.

Instructions

Step 1: Prepare the Dough

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix Wet Ingredients: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy. Add the egg and vanilla extract, and continue to beat until smooth.
3. Add Pumpkin: Add the pumpkin puree and mix it into the wet ingredients until fully combined.

Step 2: Mix Dry Ingredients

1. Combine Dry Ingredients: In a separate bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt. Once the dry ingredients are well mixed, gradually add them to the wet mixture, stirring until combined.
2. Add Dried Raspberries: Gently fold in the dried raspberries (and any optional add-ins like nuts or chocolate chips). Be careful not to break up the dried raspberries too much.

Step 3: Shape and Bake the Cookies

1. Shape the Cookies: Using a spoon or a cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press the tops of the cookies down slightly to flatten them out, as they may not spread much during baking.
2. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown and the center is set. The baking time may vary slightly depending on the size of the cookies, so keep an eye on them.
3. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Pumpkin Cookies with Dried Raspberries

1. Use Fresh Pumpkin Puree: If you can, use fresh pumpkin puree rather than canned for the best flavor. If using canned pumpkin, make sure it is 100% pure pumpkin, not pumpkin pie filling.
2. Don’t Overmix: Once the dry ingredients are added, mix the dough just until combined. Overmixing can result in dense cookies.
3. Adjust Sweetness: If you prefer a sweeter cookie, feel free to increase the amount of brown sugar slightly.
4. Use Quality Dried Raspberries: Since dried raspberries are a key ingredient, try to use high-quality dried raspberries. Look for ones that are soft and chewy rather than hard and overly sweetened.
5. Add Spices to Taste: If you love warm spices, you can experiment with adding a little ground ginger or cloves to the dough for more depth of flavor.

Creative Ways to Enjoy Pumpkin Cookies with Dried Raspberries

1. Pair with Coffee or Tea: These cookies are perfect for dipping into a cup of coffee or tea. The pumpkin and raspberry flavors complement the warmth of your favorite beverage.
2. Serve with Ice Cream: For an indulgent dessert, serve these cookies with a scoop of vanilla or cinnamon ice cream.
3. Pack in Lunchboxes: These cookies are perfect for packing in lunchboxes or as a snack on the go.
4. Top with Cream Cheese Frosting: For an extra indulgent touch, you can frost the cookies with a simple cream cheese frosting.
5. Make into Cookie Sandwiches: For a fun twist, use two cookies to sandwich a layer of frosting or whipped cream, creating your own pumpkin raspberry cookie sandwich.

Health Benefits of Pumpkin Cookies with Dried Raspberries

1. Rich in Fiber: The oats and pumpkin provide a good amount of fiber, which helps support healthy digestion.
2. Antioxidants: Both pumpkin and raspberries are high in antioxidants, which help fight inflammation and protect your body from oxidative stress.
3. Low in Added Sugar: By using pumpkin puree and dried raspberries for natural sweetness, these cookies are lower in refined sugar compared to many traditional cookie recipes.
4. Good Source of Healthy Fats: Adding nuts, if you choose to, gives these cookies a healthy boost of omega-3 fatty acids and other essential fats.

Conclusion

These pumpkin cookies with dried raspberries are a delightful combination of warm, comforting pumpkin flavors and the bright, tart bite of raspberries. They’re perfect for fall, but their sweet and slightly spicy flavor can be enjoyed year-round. Easy to make and full of nutrients, these cookies are sure to become a family favorite. Whether you serve them as a snack, pack them in lunchboxes, or enjoy them with your favorite drink, these cookies will satisfy your sweet tooth while keeping things healthy.