Ingredients
Dry Ingredients
- 2 cups all-purpose flour (lightly spooned in and levelled off)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp ground cinnamon
- 1½ tsp ground ginger
- ¼ tsp ground cloves
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup packed brown sugar
- ¾ cup avocado oil (or vegetable oil)
- 1 large egg
- 1 tsp vanilla extract
Add-ins
- ¾ cup chopped pecans
- ¾ cup raisins
Cinnamon Sugar Topping
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line rimless baking sheets with parchment paper. Optionally, toast the nuts by spreading them on a baking sheet and placing them in the oven as it preheats, checking every 2 minutes until they darken slightly and become fragrant, about 8-10 minutes.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground cloves.
- Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, brown sugar, avocado oil, egg, and vanilla extract until smooth and well blended.
- Combine Wet and Dry: Use a rubber spatula to scrape the wet ingredients into the dry ingredients. Gently fold the mixtures together until mostly combined, leaving a few streaks of flour visible. Be careful not to overmix.
- Add Nuts and Raisins: Fold in the chopped pecans and raisins evenly throughout the dough.
- Form Cookies: Drop the batter by heaping tablespoonfuls (about 2 tablespoons per cookie) onto the prepared baking sheets, spacing them approximately 1 inch apart. Use dampened hands to gently smooth and flatten the cookie balls slightly.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes or until the cookies are slightly springy to the touch.
- Shape Cookies: Immediately after removing from the oven, use an overturned glass to gently press and reshape the cookies into perfect circles. Optionally, use your finger to flatten the center slightly if desired.
- Prepare Cinnamon Sugar Topping: In a small bowl, mix the granulated sugar and ground cinnamon until well combined.
- Top Cookies: While the cookies are still warm, sprinkle the cinnamon sugar mixture evenly over the cookies to add a sweet and aromatic finish.
Notes
- Toasting the pecans enhances their flavor and adds a nice crunch.
- If you prefer, substitute avocado oil with any neutral vegetable oil.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a nut-free version, omit the pecans and increase raisins or add chocolate chips instead.
- Be careful not to overmix the dough to keep cookies tender.
- Dampening your hands before shaping the dough helps prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
