Pumpkin Oatmeal Raisin Cookies
These pumpkin oatmeal raisin cookies combine the warm, comforting flavors of fall with the hearty texture of oatmeal and the natural sweetness of raisins, delivering the perfect balance of moisture and chewiness without becoming cake-like – a common pitfall in pumpkin cookie recipes.
Equipment
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Cooling Rack
Ingredients
Dry Ingredients
- 1½ cups old-fashioned rolled oats not quick oats
- 1 cup all-purpose flour or 1:1 gluten-free flour blend
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter softened (or coconut oil for dairy-free option)
- ¾ cup packed brown sugar light or dark
- ¼ cup granulated sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- ¾ cup pure pumpkin puree not pumpkin pie filling
Mix-ins
- 1 cup raisins golden or regular
- ½ cup chopped walnuts or pecans optional
Instructions
- In a medium bowl, whisk together the rolled oats, flour, baking soda, cinnamon, pumpkin pie spice, and salt until evenly combined.
- In a large bowl using an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until fully incorporated. Then gently fold in the pumpkin puree.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Fold in the raisins and nuts (if using) with a spatula.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Using a cookie scoop or tablespoon, portion the chilled dough into 1½-inch balls, placing them about 2 inches apart on the prepared sheets.
- Bake for 12-14 minutes, or until the edges are set but the centers still appear slightly soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra depth of flavor, try toasting the oats for 5-7 minutes before adding to the mixture.
Substitute chocolate chips for raisins if you prefer a less traditional but equally delicious variation.
Dried cranberries can replace raisins for a tangy twist that pairs wonderfully with pumpkin.
For a healthier version, replace half the all-purpose flour with whole wheat flour, reduce the sugars, or use applesauce to replace half the butter.
Nutrition
Calories: 135kcalCarbohydrates: 22gProtein: 2gFat: 5gSaturated Fat: 2.5gCholesterol: 18mgSodium: 95mgFiber: 1.5gSugar: 12gVitamin A: 15IUIron: 4mg
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