Cookies - Pumpkin Pie RaisinCookies - Pumpkin Pie Raisin
From Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"


Cookies - Pumpkin Pie Raisin
1 cup Spelt or Whole Wheat Flour
1 cup Rolled Oats (Oatmeal), ground
1 - 1/2 cups Pumpkin, canned or puree
3/4 cup Apple Juice
1 cup Dates, pitted
1 cup Raisins
2 tsp. Cinnamon, ground
1 tsp. Ginger, ground
1/4 tsp. Cloves, ground

(To enlarge the photo of the Cookies - Pumpkin Pie Raisin, click on the photo or link)


These healthful pumpkin pie raisin cookies are a deliciously soft holiday treat that contains no sugar or white flour; their sweetness comes from fruit. This recipe makes 12 cookies, but can easily be doubled to make two dozen pumpkin pie cookies. Since these cookies contain no preservatives, as do store bought cookies, leftovers should be stored in a covered container or food storage bag in the refrigerator and will remain fresh for a few days.

Preheat your oven to 350 degrees F. (175 degrees C.)

Place the spelt, or whole wheat flour, and the ground rolled oats (oatmeal) in a bowl and mix together.  (The rolled oats can be ground in a blender on high speed.  Be sure that the container is dry before grinding.)  Add the cinnamon, ginger and cloves, and mix well.  Add the raisins and mix well to ensure that the raisins are not sticking together, and that they are thoroughly coated with the flour mixture.

Place the pumpkin into the container of a high speed blender.  Add the apple juice and dates.  Cover and run at high speed until all the ingredients are thoroughly blended and smooth.

2Add the pureed pumpkin, dates and apple juice to the flour mixture and mix thoroughly with a stiff spatula or spoon.  If the cookie dough is too stiff, you may add a little more apple juice or water. A thinner dough will make a flatter cookie.  A stiff dough will make irregular thick cookies like the ones shown in the photo.  (To test for dough stiffness, we stick a soup spoon upright into the dough.  If the dough is stiff enough, the spoon will remain upright, as in the photo.)

On a non-stick or lightly oiled baking sheet, place the cookie dough in twelve equal sized "mounds."  Smooth and shape each cookie with a spoon or spatula, as desired.

Place the baking sheet in the preheated oven and bake at 350 degrees F. for 20-30 minutes.  Various ovens bake differently, so we suggest that you begin checking the cookies after 20 minutes of baking.  The cookies should be firm, but not hard.  Be careful not to over-bake. 

When the pumpkin pie raisin cookies are baked, remove from the oven, cool, and enjoy.

Ingredients Information

Utensils and Equipment Information

Vegan FlagThe above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!