Pumpkin Oatmeal Raisin Cookies
Soft, chewy, and bursting with autumnal flavors, these Pumpkin Oatmeal Raisin Cookies are the ultimate fall treat! This recipe combines wholesome rolled oats with a hint of warm spices like cinnamon, nutmeg, and ginger, creating a perfectly spiced cookie base. The addition of pumpkin puree not only infuses a subtle sweetness but also keeps the cookies delightfully moist. Studded with plump raisins and optional crunchy pecans or walnuts, these cookies strike the perfect balance between nutritious and indulgent. Ready in under 30 minutes, they’re perfect for cozy afternoons, holiday gatherings, or simply satisfying a sweet tooth. Make a batch today and revel in the comforting flavors of fall!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 cups Rolled oats
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Brown sugar, packed
- 0.25 cups Granulated sugar
- 0.5 cups Canned pumpkin puree
- 1 teaspoons Vanilla extract
- 1 whole Large egg
- 0.75 cups Raisins
- 0.5 cups Optional: Chopped pecans or walnuts
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, combine the flour, rolled oats, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisk to blend and set aside.
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
Add the canned pumpkin puree, vanilla extract, and egg to the creamed mixture. Beat until smooth and well-combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the raisins and, if using, the chopped pecans or walnuts.
Using a cookie scoop or tablespoon, drop evenly sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
3681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.9 g | 199% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 1786 mg | 78% | |
| Total Carbohydrate | 540.7 g | 197% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 287.1 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 408 mg | 31% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2248 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
