Sour Cream Pumpkin Cookies

Products Used
Sour Cream Pumpkin Cookies imperial


  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. Sift flour, baking soda, and cinnamon together. Stir in oats and set aside.
  3. Mix butter, sour cream, both sugars, and salt until light and fluffy.
  4. Add egg and once well-combined add egg white. Scrape bowl well.
  5. Add vanilla and pumpkin puree.
  6. Once combined add flour mixture in one step and mix until just combined. Do not overmix.
  7. Add pecan pieces and raisins and mix briefly.
  8. Scoop dough with a small ice cream scoop or into large heaping tablespoons.
  9. Place dough balls on parchment lined or buttered cookie sheets.
  10. Place in oven and bake until the edges of the cookies turn pale golden, about 12 minutes.
Imperial Sugar Insight

NOTE: Select flour with 3 grams/protein on nutrition facts label.

Rate & Review
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Aug 21, 2022

Way too much sugar with both white and brown sugars. So I just used the one cup of brown sugar for the brown color. I also left out the raisins as I don't like them. Went with pecans and walnuts. Turned out delicious!

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