Pumpkin Munchies

Preparation info

  • Makes about

    2½ dozen

    • Difficulty


Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

Like soft little cakes—just right for Halloween. If you like, these can be glazed with a thin icing (such as the Vanilla Icing).


  • ½ cup chopped dried apricots
  • ½ cup dried currants or raisins
  • ¼ cup bourbon or rum (or apple cider)
  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup light brown sugar
  • ¼ cup honey
  • 1 egg
  • 1 cup mashed pumpkin, fresh or canned unsweetened
  • 1 teaspoon pure vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon nutmeg, preferably grated fresh
  • ½ teaspoon cinnamon
  • ½ teaspoon ground allspice Large pinch of fresh-ground pepper
  • 1 cup coarse-chopped walnuts or pecans


    1. Soak the apricots and currants in the bourbon or cider and let stand, stirring once or twice, while you make the cookie dough.
    2. Preheat the oven to 375°F. Butter two baking sheets; set aside.
    3. In an electric mixer at medium speed, cream the butter with the sugar and honey until light, about 3 minutes. Add the egg, then the mashed pumpkin and vanilla, beating until smooth.
    4. Meanwhile, sift the flour onto a sheet of wax paper with the baking powder, baking soda, salt, nutmeg, cinnamon, allspice, and pepper. Lower the mixer speed and add the dry mixture, mixing just until blended, no longer. Stir in the dried fruits (and any soaking liquid) and the nuts.
    5. Spoon the dough onto the baking sheets by heaping tablespoonfuls, spacing them about 1 inch apart. Bake until lightly golden, 12 to 14 minutes. Transfer to a wire rack to cool; then store.


    To prepare mashed fresh pumpkin, break off the stem of any size pumpkin, then cut pumpkin in half crosswise and scoop out seeds and stringy interior. Place pumpkin, cut sides down, on a foil-lined baking sheet, cover with foil, and bake at 350°F. until the flesh is very tender, about 1½ hours. Cool, then scoop out flesh and mash with a potato masher or purée in a food processor. If the mashed pumpkin is watery, drain in a cheesecloth-lined colander or sieve before using.