Walnut and Raisin Cookies

We have been attending Christmas gathering here and there, so many gift wrappers filling up the garbage bin already, and it is not even Christmas yet 😀

Awesome time to be little kids, generous “aunts” and “uncles” popped up left and right whenever Christmas time is here hahaha

I have been baking tons of cookies and also making candies, to fill up boxes to gift away. December is always busy, busy, busy. How about you?

These following cookies is using pumpkin as the based ingredients, btw 😀

To make these cookies is pretty simple, and to be honest, as they are on the soft side, I would rather call them muffin-top instead cookies you know 😛 But of course, it’s depending on how long you bake them for 🙂

Here is the recipe should you like to give a try!

– 1/2 c mashed steamed pumpkin
– 1/2 c sugar
– 1/4 c vegetable oil
– 1 tsp vanilla essence
– 1 c flour
– 1 tsp BP
– 1/2 tsp BSoda (a couple of times I used 1/4 tsp instead, they still turned up good. – am not too fond of too many baking soda added to a recipe when am already using baking powder lol)
– 1/8 tsp each of cinnamon powder, grated nutmeg, Speculoos powder (other time I would add up to 1/4 tsp, so depending to your liking!)
– a pinch of Himalayan salt
– 1 tsp ginger powder
– 1 handful raisins
– 1 handful chopped walnut

– Beat wet, mix in dry and additional, drop by ice cream scoop on parchment paper, bake on preheated 350 F convection oven for 13 minutes (softer cookies), 15 minutes (firmer cookies). Cool on rack.

Super easy and a quick fix when you feel like some cookies 🙂

Thanks for looking!

Print Recipe

Walnut and Raisin Cookies

Servings: 0

Ingredients

• 1/2 c mashed steamed pumpkin
• 1/2 c sugar
• 1/4 c vegetable oil
• 1 tsp vanilla essence
• 1 c flour
• 1 tsp BP
• 1/2 tsp BSoda a couple of times I used 1/4 tsp instead, they still turned up good. – am not too fond of too many baking soda added to a recipe when am already using baking powder lol
• 1/8 tsp each of cinnamon powder grated nutmeg, Speculoos powder (other time I would add up to 1/4 tsp, so depending to your liking!)
• a pinch of Himalayan salt
• 1 tsp ginger powder
• 1 handful raisins
• 1 handful chopped walnut

Instructions

• Beat wet, mix in dry and additional, drop by ice cream scoop on parchment paper, bake on preheated 350 F convection oven for 13 minutes (softer cookies), 15 minutes (firmer cookies). Cool on rack.

Video