Pumpkin oatmeal raisin cookies it is.
I've had my head down developing recipes for the past few weeks and am excited that one of them is finally for the blog!
Well, this recipe actually comes from my MIND diet cookbook, but I am sharing it on here today because we're officially several weeks into fall and it's past time for all things pumpkin.
Fall is all about the pumpkin
I mean, doesn't the sound of pumpkin oatmeal raisin cookies just make you jump for fall joy? I know, I know, pumpkin stuff is EVERYWHERE and you might be annoyed with it at this point.
Here's the thing: I absolutely love pumpkin and I savor it during the fall season, but I don't need pumpkin spice English muffins and crackers and protein shakes flavored with it.
But that's just me. I am a bit old-fashioned in this sense because I just want the pumpkin cookies and pumpkin pie and the very occasional pumpkin latte (don't call me basic).
So that's why I'm here today sharing my favorite pumpkin cookie recipe with you. It's straight from my cookbook, so some of you already have the recipe, but for those of you who don't - you're in for a real treat.
There's pumpkin, oats, cinnamon, vanilla, a little butter and plump juicy raisins and they are so, so good.
Raisins or chocolate chips? You choose!
I also find them incredibly delicious if you swap out the raisins for dark chocolate chips. This round I made a batch of each and my husband and I couldn't decide which we enjoyed more.
So we just ate both. And shared the rest with some friends.
You could also fold in some shredded coconut if you're feeling particularly wild.
So I think since it's the weekend, you should whip up a batch (the whole recipe from start to finish takes about 15 minutes) and savor every last pumpkiny bite.
Pumpkin Oatmeal Raisin Cookies
Tender pumpkin cookies with oats, raisins and spices.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: Makes 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups whole wheat pastry or whole wheat flour*
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon kosher or sea salt
- ¾ cup dark brown sugar
- ¼ cup butter, softened
- 1 ½ cups pumpkin puree
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup raisins
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, oats, baking powder, baking soda, cinnamon and salt.
- In another medium bowl, use a hand mixer to beat together brown sugar and butter until fluffy. Beat in egg, then pumpkin puree, then vanilla extract until combined. Slowly beat in dry ingredients until just combined. Fold in raisins.
- Use a medium cookie scoop to make cookie balls and line them on the parchment paper, about 1-2 inches apart. Bake 8-11 minutes or until just starting to brown on the edges.
Notes
Substitution Tip: You can also use all-purpose or oat flour.
Nutrition
- Serving Size: 1 cookie
- Calories: 154
- Sugar: 17g
- Sodium: 123mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: healthy, pumpkin spice, chocolate chip, easy, whole wheat, gluten free option
Carla Olson says
Could not get this recipe to print from the icon. Would you be able to email me the recipe? Looks delicious & nutritious.
Thanks.
Carla Olson
Julie Andrews says
I sure can, Carla! I am also working on fixing the print option for the recipe card. 🙂
Kit Broihier says
These look scrumptious!
Julie Andrews says
Thanks, Kit! They really are pretty amazing. 🙂
Cassie says
Sounds yummy! Could almond or coconut flour be substituted?
Julie Andrews says
Thanks, Cassie! I haven't tested this recipe with almond and coconut flour, but typically you'd use a mix of the 2 (3/4 almond, 1/4 coconut) and add an additional egg. You may need to play around with the recipe a bit, but this should be a good place to start!