Photo of Pumpkin-Raisin Hermits by WW

Pumpkin-Raisin Hermits

Total Time
24 min
10 min
14 min
Here is a good old-fashioned pumpkin cookie that's packed with delicious golden raisins. These cookies come together in less than 25 minutes. Simply add the dry ingredients, which feature savory pumpkin pie spice, gradually to the purée of dark brown sugar, butter, blackstrap molasses, and canned pumpkin, then stir in the raisins, and you're ready to bake—it really doesn't get much easier than that. The molasses-pumpkin-raisin flavor combo really is unbeatable.


Cooking spray

2 spray(s)

All-purpose flour

1½ cup(s)

Pumpkin pie spice

1 tsp

Baking soda

½ tsp

Table salt


Packed brown sugar

cup(s), dark variety

Unsalted butter

2 Tbsp, at room temperature


2 Tbsp, blackstrap-variety

Canned pumpkin puree

½ cup(s), puree

Golden seedless raisins

¾ Tbsp, finely chopped

Powdered sugar (confectioner's)

2 tsp


  1. Preheat oven to 350°F. Coat a large cookie sheet with cooking spray; set aside.
  2. In a small bowl, sift together flour, pumpkin pie spice, baking soda and salt; set aside.
  3. In a large bowl, using an electric mixer, puree sugar, butter and molasses until well-blended; add pumpkin and mix again.
  4. Slowly add flour mixture to pumpkin mixture in small amounts, mixing after each addition. Add raisins; mix well to make sure they are well distributed throughout dough (dough will be sticky).
  5. Scoop out 16 heaping tablespoons of batter and place on prepared cookie sheet. Working with wet hands, roll each mound into a ball and flatten each mound into a disk. Bake until cookies turn slightly dark brown, about 12 to 14 minutes. Cool on cookie sheet for 2 minutes and then remove to a wire rack to cool completely. Dust with powdered sugar before serving. Yields 1 cookie per serving.