Recipe: Pumpkin Ranger Cookies

Satisfy two cravings at once

Eating one piece of pumpkin pie (OK - 3 pieces) at Thanksgiving doesn’t satisfy my pumpkin craving for the year. It only whets my appetite.

During the months of October and November, I add pumpkin to everything, whether savory or sweet.

Granola, preserves, casseroles, veggie burgers, muffins and cookies all taste better when you add pumpkin, until you’re orange in the face and you can’t bear to look at another goddamn pumpkin - but you’re not there yet.

So how about showing up with some pumpkin ranger cookies to the next potluck on your calendar?

Pumpkin Ranger Cookies

(adapted from Better Homes and Gardens’ recipe for RangerCookies)


½ cup pumpkin puree
½ cup brown sugar
½ cup white sugar
½ tsp baking powder
¼ tsp baking soda
1 egg, beaten
1 tsp vanilla
1 cup white flour
¼ cup whole-wheat flour
1 cup rolled oats
¾ cup flaked coconut
1 cup raisins (or craisins)

If you’re keen, you can add a small amount of pumpkin pie spices like ginger, cinnamon, allspice, cloves and nutmeg. But, for the love of everyone else eating these cookies, don’t add too much of any of these spices! They are powerful!


Beat pumpkin and sugar together with a fork or whisk. Add baking powder, baking soda and beat again. Add egg and vanilla and mix until combined. Add flour and mix well. Then, add oats. Lastly, add the raisins and coconut.

Drop by tablespoon full onto a greased cookie sheet. Bake for 8 to 10 minutes at 375 degrees.

Nom nom nom nom nom. They’ll be gone before you know it.

Published in Volume 67, Number 8 of The Uniter (October 24, 2012)

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