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Grandma's Sour Cream Pumpkin Pie Cookies

Makes about 24 cookies


1/4 cup white sugar
1 1/3 cup brown sugar, packed
1/2 cup unsalted butter or shortening or unsalted butter, softened
1 egg
2 teaspoons pure vanilla extract
3/4 cup pumpkin puree
1/4cup sour cream
1/8 teaspoon salt
1 teaspoons Rumford Baking Powder
1/4 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon cinnamon
1 3/4 cups all-purpose flour
1 cup raisins, optional
3 cup confectioners' sugar
3 tablespoons cream cheese, softened
2 teaspoons pure vanilla extract
1/4teaspoon pumpkin pie spice
1 teaspoon fresh lemon juice
Water, as required, to make soft icing consistency or glaze that holds


Preheat oven to 350 F. Line two stacked baking sheets with parchment paper.

In a large bowl, cream the sugar and butter (or shortening) until fluffy. Add in egg, vanilla, pumpkin, and sour cream and blend well.

Fold in dry ingredients and raisins. Drop in large gobs (abut 2 - 3 inches apart) on the baking sheet.

Bake 15-17 minutes until edges are browned and cookies are just beginning to color or get barely golden. Cool well before icing.

In a small bowl, mix glaze ingredients. Smear over almost totally cooled cookies and let set. These freeze well.

If you want these more like flat mini layers cakes - chill the dough and double or triple up the batter, per cookie, and spread out slightly, withwet hands.


In-between the big meals and big clean up - this is just a perfect treat. Anything is better with raisins in it - wouldn't you agree?

Submitted By:

Marcy Goldman - Kosher Cuisine with Marcy Goldman