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Spiced Pumpkin-Raisin Cookies

Prep Time
40 min

Put an autumn spin on oatmeal raisin cookies by adding pumpkin puree.

Yields 23 to 26 cookies.

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ingredients

1
cup all-purpose flour
cup old-fashioned oats
1
tsp ground cinnamon
½
tsp baking soda
½
tsp fine salt
¼
tsp ground allspice
¾
cup raw sugar, plus additional for sprinkling
½
cup canned pumpkin puree
cup vegetable oil
1
tbsp pure maple syrup
1
tsp vanilla extract
½
cup raisins
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directions

Step 1

Position a rack in the center of the oven and preheat to 350ºF. Line 2 heavy large baking sheets with parchment paper.

Step 2

In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.

Step 3

For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.

Step 4

Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

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