Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) packed brown sugar
  • 1 cup (245g) pumpkin purée
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 2 tsp (5g) ground cinnamon
  • ½ tsp (1g) ground nutmeg
  • ½ tsp (3g) salt
  • 1 cup (150g) raisins

Instructions:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Soak raisins in a bowl of hot water for 5 minutes, then rinse and pat thoroughly dry with a paper towel.
  2. Beat softened butter and brown sugar using an electric mixer on medium-high speed until the mixture is pale and fluffy.
  3. Lower the mixer speed and stir in the pumpkin purée, egg, and vanilla extract. Beat until smooth and fully incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until the flour streaks disappear.
  5. Using a spatula, gently fold in the plumped raisins. Drop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart.
  6. Bake for 10 to 12 minutes, or until the edges are set and the centers spring back slightly when touched.