Spiced Pumpkin-Raisin Cookies


23 to 26 cookies
1 cup all-purpose flourall purpose flour1
⅔ cup old-fashioned oatsold-fashioned oats0.6600
1 teaspoon ground cinnamonground cinnamon1
½ teaspoon baking sodabaking soda½
½ teaspoon fine saltfine sea salt½
¼ teaspoon ground allspiceground allspice¼
¾ cup raw sugar, plus additional for sprinklingraw sugar¾
½ cup canned pumpkin pureecanned pumpkin puree½
⅓ cup vegetable oilvegetable oil
1 tablespoon pure maple syrupmaple syrup1
1 teaspoon vanilla extractvanilla extract1
½ cup raisinsraisins½


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

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.

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.

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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