These pumpkin oatmeal cookies with raisins will be your new favorite fall treat.
They're made with oats, whole grain flour, cinnamon, pumpkin pie spice, pumpkin puree, brown sugar and a little butter and have lots of raisins mixed in.
Swap them out for chocolate chips or leave them out altogether if that's your jam.
The cookies are tender and fluffy and have the most amazing flavor. Give them a try and you'll be making several batches this fall season!
How to make pumpkin oatmeal cookies
Featured Ingredients
- Flour. This recipe works with whole wheat pastry flour, whole wheat flour, all-purpose flour, oat flour or gluten free all-purpose flour.
- Oats. Old-fashioned rolled work well, but you could also use quick cooking.
- Baking powder and soda. So they can puff up.
- Cinnamon. No explanation needed.
- Pumpkin pie spice. Because it's a pumpkin recipe!
- Brown sugar. I like to use dark brown, but light brown works, too.
- Butter. Because every (most) good cookie needs a little butter!
- Pumpkin puree. Not the pumpkin pie mix, just the puree.
- Eggs. To hold everything together and make the cookies fluffy.
- Vanilla. For all the flavor.
- Raisins. These are optional, really, but I love a good oatmeal raisin cookie. And with pumpkin, too? Can't beat it.
Step-by-Step 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.
Recipe Substitution and Alternatives
- Flour: My favorite is whole wheat pastry flour because it's light and yields a tender cookie, but you can use whatever all-purpose style flour you like.
- Oats: Use old-fashioned rolled or quick cooking.
- Sugar: Use dark or light brown. You could even use granulated, but you won't get that amazing molasses flavor.
- Butter: I wouldn't recommend swapping, but you could try using coconut oil instead.
- Eggs: Try it with an egg replacer or flax 'egg' if you're allergic.
- Raisins: Try it with chocolate chips.
Nutrition Considerations
- To make them gluten free: Use gluten free all-purpose flour. Be sure all other packaged ingredients are gluten free.
- To make them dairy free: Try them with coconut oil instead of butter.
- To make them vegan: Try them with coconut oil instead of butter. Try an egg replacer or flax 'egg' instead of regular eggs.
Fabulous pumpkin recipes:
- Pumpkin Pasta with Bacon
- Pumpkin Cookie Dough Bites
- Copycat Starbucks Pumpkin Bread
- Pumpkin Muffins with Pistachio Crumble
- Pumpkin Spice Waffles
- Maple Pumpkin Butter
- Chocolate Pumpkin Bread
Pumpkin Oatmeal Cookies with Raisins
Tender pumpkin cookies with oats, raisins and spices.
- Prep Time: 10-15 mins
- Cook Time: 10-15 mins
- Total Time: 20-30 mins
- Yield: Makes 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups 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: This recipe works with whole wheat pastry flour, whole wheat flour, all-purpose flour, oat flour or gluten free all-purpose 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
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!
April says
These are so good and exactly what I needed to get my pumpkin fix! I couldn't decide on raisin or chocolate chip so I divided the batter in half and made both! Kids favorite is chocolate chip, mine is the raisin.
Julie says
Half and half chocolate chips and raisins is BRILLIANT! So glad you and the kids enjoyed them, April! 🙂
Arianne Babington says
I made these tonight. I used Bob's Red Mill 1 to 1 gf flour. I also added about 1.5 tsp of pumpkin pie spice. I thought they would flatten out a little bit, but they pretty much stayed in the ice cream scoop shape. I had to cook these for about 24 minutes since I used the large? scoop. They aren't too sweet and think I should have added more pumpkin pie spice! They are kinda springy like and think that's due to that type of flour mix from Bob's. I don't think I'd get the same result with another gf flour which I may just try another time.