The recipe
Two Jumbo Pumpkin Cookies for Fall
Jumbo Pumpkin Cookies live up to their name: each cookie is spooned into a generous 3-inch round, giving you a soft, cakey pumpkin cookie with enough heft to feel like a real fall treat. Cinnamon keeps the flavor warm and familiar, while golden raisins add little bursts of sweetness and chopped pecans bring a bit of crunch on top.
What makes this version especially distinctive is how simply it comes together. Mashed pumpkin, egg substitute and just a teaspoon of oil keep the dough tender, and the cookies bake until they spring back lightly in the center. It is a small-batch recipe too—just two jumbo cookies—so it feels almost tailor-made for when you want something homemade without filling an entire cookie jar.
Why it matters
Why This One Is Worth Bringing Back
There’s something charmingly specific about a recipe that makes exactly two cookies — and makes them jumbo. These are not dainty little fall cookies. Each one is shaped into a generous 3-inch round, with pumpkin and cinnamon giving the crumb its seasonal character and golden raisins adding small pockets of sweetness.
The pecans on top are the detail that keeps them from feeling plain. Because they are sprinkled on before baking rather than added as a finishing garnish, they become part of the cookie itself: simple, practical, and a little unusual in exactly the way old community-cookbook recipes often are.
For more pumpkin baking from the fall runway, try Pumpkin Bread or Pumpkin Gooey Butter Cake. You can also browse more recipes preserved from 75 Years of Caring and Sharing.
Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the archived recipe. When a variation comes directly from the original source, we will say so.
Keep the batch intentionally small
The source makes just two jumbo cookies. Shape the batter into two 3-inch circles rather than dividing it into a larger batch of smaller cookies.
Mix only until the flour disappears
After combining the pumpkin mixture with the dry ingredients, stir just until the dry ingredients are moistened. That helps preserve the soft, cakey texture described by the source method.
Add the pecans before baking
The chopped pecans are sprinkled over the shaped cookies before they go into the oven, so they bake directly into the tops rather than acting as a post-bake garnish.
Use the spring-back cue
The printed recipe calls for 17 minutes at 375°F and says the cookies are ready when the centers spring back after a light touch.
Recipe card
The Preserved Recipe
Jumbo Pumpkin Cookies
Ingredients
- ⅓ c. all-purpose flour
- ½ tsp. ground cinnamon
- ⅛ tsp. baking soda
- ¼ c. mashed cooked pumpkin
- 1 Tbsp. egg substitute
- 1 Tbsp. chopped pecans
- 3 Tbsp. sugar
- ¼ tsp. baking powder
- ⅛ tsp. salt
- 2 Tbsp. golden raisins
- 1 tsp. oil
Instructions
- Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a bowl; stir well and set aside. Combine pumpkin, raisins, egg substitute, and oil; add to dry ingredients, stirring just until dry ingredients are moistened. Spoon batter into 2 (3 inch) circles on a baking sheet coated with cooking spray; sprinkle with chopped pecans. Bake at 375° for 17 minutes or until cookies spring back when touched lightly in the center. Makes 2 servings with 243 calories per serving.
Notes
Give Something Back
Help preserve the community behind the cookbook.
This recipe traces back to a Jersey County community cookbook created in the spirit of sharing, service and local connection. If you’d like to carry that spirit forward, consider supporting the Jersey County Historical Society and its work preserving local history for future generations.
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From the archive
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