There is nothing like a crisp, fall day and the smell of pumpkin cookies baking in the oven.  These are fun to make and deliciously moist.  To make the perfect cookie shape, take a tablespoon of dough in your hands and pass it back and forth between your palms before placing it on the cookie sheet.  Happy baking!

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Pumpkin and Fresh Ginger Cookies


  • 15 -16 oz. can or carton Farmer’s Market organic pumpkin
  • 1 1/4 cup Packed light brown sugar
  • 1 large Egg
  • 2 tablespoons Grated fresh ginger root omit if using pie mix
  • 2 tablespoons Sour cream
  • 1 teaspoon Vanilla
  • 1/2 cup Unsalted butter softened
  • 2 1/4 cups Flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cinnamon
  • 1 cup Chopped walnuts
  • 1 cup Chopped raisins


  1. Preheat oven to 350ºF. In a large mixing bowl, combine the sugar, ginger, flour, baking soda, baking powder, salt, and cinnamon. Cut in the butter about 1 tablespoon at a time using a pastry knife or your fingers.

  2. In a separate bowl, combine the pumpkin, egg, vanilla, and sour cream. Add the pumpkin mixture to the flour and stir until combined.

  3. Place one tablespoon of dough on an un-greased cookie sheet about an inch apart. Bake for 20-25 minutes or until a toothpick comes out clean. Serve warm.