These spiced cookies are a wonderful treat in the fall or winter. Each bite offers delicious pumpkin flavor with chewy raisins and crunchy walnuts. Make and freeze an extra batch to keep on hand for up to a month.
Line a cookie sheet with a silicone baking mat or parchment paper. Combine brown sugar, pumpkin, egg, olive oil, and molasses in a medium bowl.
Stir together flour, pumpkin pie spice, baking soda, and salt in a small bowl. Add flour mixture to egg mixture; stir until combined. Stir in raisins and walnuts. Cover and freeze 10 minutes.
Preheat oven to 350 degrees F. Drop dough into 12 mounds (about 2 tablespoons each) onto prepared cookie sheet. Flatten slightly.
Bake 12 to 14 minutes or until edges are set. Cool on cookie sheet for 5 minutes. Remove; cool on a wire rack (see Tip).
Tip: We do not recommend using a sugar substitute for this recipe.
To Store: After cooling, layer cookies between waxed paper in an airtight container. Store at room temperature up to 2 days or freeze up to 1 month.
Equipment: Silicone baking mat or parchment paper
1 other carbohydrate, 1/2 fat, 1/2 starch