Ms Fields Pumpkin Spice Cookies Recipe

Name: Ms Fields Pumpkin Spice Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups flour, all-purpose; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 teaspoons pumpkin pie spice; 1 cup brown sugar dark, packed; 1/2 cup sugar; 3/4 cup butter softened; 1 large eggs; 1 cup pumpkin canned; 1 teaspoon vanilla extract; 1 cup raisins, seedless; 1/2 cup walnuts chopped

Servings: persons

2 1/2 cups flour, all-purpose
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup brown sugar dark, packed
1/2 cup sugar
3/4 cup butter softened
1 large eggs
1 cup pumpkin canned
1 teaspoon vanilla extract
1 cup raisins, seedless
1/2 cup walnuts chopped

1
Preheat oven to 300 degrees f.
2
Mix flour, soda, salt and pumpkin pie spice in a medium bowl and set aside.
3
In a large bowl blend sugars with an electric mixer set a med speed.
4
Add the butter and beat to form a grainy paste.
5
Scrape sides of bowl, then add egg, pumpkin and vanilla.
6
Beat at medium speed until light and fluffy.
7
Add the flour mixture, raisins and walnuts.
8
Blend at low speed just until combined.
9
Drop by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart.
10
Bake 22 to 24 min until cookies are slightly brown.

1019

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 cups flour, all-purpose, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 2 teaspoons pumpkin pie spice, and more.

Yes, Ms Fields Pumpkin Spice Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ms Fields Pumpkin Spice Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions