Looking for the very best pumpkin oatmeal raisin cookies? Great! We have you covered!
Pumpkins. They’re great for carving scary faces and decorating around the Thanksgiving table. But mostly I love to eat them. Pass me some pumpkin bread and a slice of pumpkin pie. Gimme the pumpkin lattes and the pumpkin cheesecake ice cream. That spicy sweet flavor just sums up the essence of autumn in a mouthful.
So pumpkin oatmeal raisin cookies? Well, that’s just what happens when someone who loves pumpkin decides to make cookies in September. It was inevitable. And inevitably delicious.
These are pretty traditional oatmeal cookies with a twist of pumpkin and a dash of warming spices that bring to mind autumn leaves, harvest time and golden memories.
And forget those fake scented candles. These cookies will make your kitchen smell divine.
Pumpkin Oatmeal Raisin Cookies Recipe
Ingredients
- 2 cups sprouted wheat flour or Einkorn wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon aluminum-free baking powder
- 1/2 teaspoon fine ground sea salt
- 3/4 cup butter softened (you can use coconut oil instead)
- 1 1/2 cups coconut sugar organic light brown sugar will also work
- 1 cup pumpkin puree or about 1/2 of a 15-ounce can of organic pumpkin
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup old-fashioned cut oats
- 1 cup organic raisins
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a large mixing bowl, stir together flour, spices, baking soda, baking powder and salt. Set aside.
- Beat butter and sugar together in a bowl until they reach a creamy consistency. Add the pumpkin, egg, and vanilla extract. Mix until smooth.
- Slowly add the flour mixture to the butter mixture and mix until combined.
- Fold oats and raisins into batter.
- Drop 1-2 tablespoons of batter for each cookie onto a stainless steel baking sheet (line with parchment paper for easy cleanup!).
- Bake at 375 degrees F for 10-12 minutes or until edges are lightly browned.
- Cool and serve (with a tall glass of fresh milk or apple cider if you'd like!).
Why Pumpkin oatmeal raisin cookies are a good idea?
Pumpkin oatmeal raisin cookies are an irresistible and delightful treat that offers a perfect blend of flavors and textures.
The addition of pumpkin brings a warm, comforting essence, while the oats provide a wholesome and hearty crunch. The sweet, chewy raisins add bursts of natural sweetness that complement the overall flavor profile.
Beyond their delicious taste, these cookies also come with nutritional benefits. Pumpkin is a rich source of vitamins and antioxidants, promoting a healthy immune system and glowing skin. Oats are packed with fiber and essential nutrients, promoting digestive health and providing lasting energy.
The combination of these wholesome ingredients makes pumpkin oatmeal raisin cookies a guilt-free indulgence that can be enjoyed as a satisfying snack or a delightful dessert.
So, whether you’re sharing them with loved ones or savoring them alone, these cookies are undoubtedly a fantastic idea that brings joy and goodness to any occasion.
Why we like cooking with pumpkin?
Cooking with pumpkin is a fantastic idea for a multitude of reasons. Firstly, pumpkin is an incredibly versatile ingredient that can be used in both sweet and savory dishes, adding a unique and delightful flavor to various recipes. Its naturally sweet and earthy taste lends itself well to everything from pies, muffins, and pancakes to soups, stews, and curries.
Additionally, pumpkin is a nutritional powerhouse, rich in vitamins like A, C, and E, as well as essential minerals like potassium and magnesium. It is also low in calories and high in fiber, making it a great option for those looking to maintain a healthy diet.
Moreover, pumpkin adds moisture and richness to dishes, making them more enjoyable and satisfying. Finally, cooking with pumpkin is not only delicious and nutritious but also a wonderful way to embrace the flavors of the fall season, creating heartwarming meals that bring comfort and joy to the table.
More Yummy Pumpkin Recipes:
- Pumpkin Souffle (Grain, Dairy and Nut Free)
- Paleo Pumpkin Granola
- Honey Maple Pumpkin Bread
- Pumpkin Cupcakes with Maple Cream Frosting
You might also enjoy… this homemade caramel recipe!
More of My Delicious Dessert Recipes:
- Giant Chocolate Chip Cookie in a Cast Iron Pan
- Big and Chewy Molasses Spice Cookie Recipe
- Healthier Strawberry Muffins Recipe
- Coconut Sugar Simple Syrup
- Watermelon Smoothie Recipe
- What Oatmilk does Starbucks use?
Reyne says
Can these cookies be made with a non gluten flour?
Elizabeth Walling says
I haven’t tried it yet, so I’m not sure.
nichele says
We dont do wheat flour . What else would work?
Elizabeth Walling says
I haven’t tried this recipe with any substitutions, so I wouldn’t feel comfortable recommending any.
Lisa G says
What about Oat Flour?
Elizabeth Walling says
Not sure, but it might work. Let me know if you try it!
graciegrace says
Use coconut flour!!
Moira says
I’m going to unsubscribe to your newsletters as I am not interested in so many sweet recipes – cookies, cakes, etc. I am not a big fan and certainly don’t need any more of that category.
Elizabeth Walling says
Sorry to see you go, Moira! I don’t actually post very many recipes on the blog, but I’m sorry if you’ve felt flooded–I know the feeling! Hope you keep in touch.
Priyanka says
You are sweet 🙂
Btw.. cookies looking yum! sooo moreish!!
Kathleen Keillor says
And you could have bowed out quietly. Perhaps an attitude change might be more appropriate than a dietary one.
Kim says
Moira wasn’t rude. I think it’s helpful (though possibly disappointing) to those who have web sites such as this to get feedback of both types so they know what readers are (or aren’t) looking for. It’s unnecessary to accuse someone of having an attitude problem for posting something like this. Sure, she COULD have just left and said nothing. But you could also have just let the comment slide as it had nothing to do with you.
Lady of La Mancha says
I am a reader who appreciates your effort for posting this recipe, and for providing alernatives within it. Products that are available in the US (like coconut derivatives) are not available world-wide. In addition, while some readers may be looking for healthy low-sugar, low-fat recipes, there are those of us who are looking for the opposite due to the nutritional needs of certains illnesses, like CF.
Donna says
Hi there,
You could very politely unsubscribe to her newsletter rather than being this rude and disrespectful toward her, bashing her in public. She is making these free recipes available to all of us on the internet so at least appreciate the effort.
And look at how politely she responses to your rudeness…
Tiffany says
I’m gluten free as well and I’d use Bob’s Red Mill Sweet White Rice Flour. Love the stuff (makes awsome cornbread). Mostly make my own bread from Maninis multiuse ancient grain flour and this would work as well.
Elizabeth Walling says
That’s good to know, Tiffany!
Sue says
Elizabeth I wish you didn’t take such awesome pics. I want one right this minute!! 😀
My husband is also going to love these- thanks!!!
Elizabeth Walling says
Thanks, Sue! Hope you enjoy the recipe! 😀
stella says
The pictures looks like there are nuts, or white chocolate in the cookies. I’m not a big raisin fan in cookies (long story), so I will remove them and add some walnuts. These look very tempting, and I can’t wait to try them.
Elizabeth Walling says
Those are the oats showing through. Nuts are a great idea–you can also do chocolate chips instead of raisins.
Kim says
I can’t do much in the way of recipes like this either, but I think caramel or butterscotch chips might be a better choice with the pumpkin, oats, and spices than chocolate for this particular recipe. Just my 2 cents… 🙂
Lisa says
That is one pretty cookie. Your work is beautiful
Elizabeth Walling says
Thank you, Lisa! 😀
Kathleen Keillor says
Elizabeth…..you were very kind and gracious to that person who left a rude comment and then your blog. That was awesome; your Jesus was showing!! 😉
I love your site and can’t wait to try these! Yea, your pictures are pretty incredible. 😉
Elizabeth Walling says
Thank you, Kathleen! I’m glad you like my pictures. I’m working on becoming a better photographer! 😀
Melissa Haswell says
Elizabeth,
These cookies are awesome!! I left out the raisins so that I could share them with my pup (yes she is spoiled!). I am going to try adding some chopped raw pumpkin seeds and dried cranberries next time or maybe put a maple cream on them…the possibilities are endless! Thank you!!
Melissa
Elizabeth Walling says
Mmm, I love cranberries–that’s a great idea!
Debby says
I just tried it with cranberries and it was fantastic!!!!!! Love this recipe.
Elizabeth Walling says
I totally need to try that! It’s the perfect combination for this time of year.
Amanda says
Have you tried soaking the flour and oats? Wondering if it would turn out.
Elizabeth Walling says
I haven’t tried it that way yet, so I couldn’t say for sure.
Jennifer Menard says
I was wondering if the flour has to be “sprouted” wheat flour? Can it be regular wheat flour or sweet rice flour? Are there any other kinds of flours that would also work? I just found this recipe & I’m very much excited to try this recipe. Thanks for this recipe & any info you could share on flour substitutes. 🙂
Sincere Thanks!
~Jennifer
Elizabeth Walling says
Any kind of wheat flour would work, not sure about other flours. I personally prefer Einkorn or sprouted wheat, but regular wheat flour will work as well.
Kiki says
Those cookies look astonishing. Have you ever tried replacing the pumpkin puree with sweet potato puree? If so, how was it? Thanks for the recipe.
Elizabeth Walling says
I haven’t tried it, but I bet that would work great!
Kim says
That would be a very effective substitution (probably along with the flour) for someone with a histamine intolerance, as pumpkin is a no-no for most. Butternut squash would probably work too.
Alison says
I love these cookies I made them with spelt flour and subed coconut oil for butter? Really good !
Elizabeth Walling says
Glad you liked them! 😀
Alison says
I have never used soaked or sprouted flour. Can it be soaked and sprouted after purchasing whole wheat flour, or would it be better to purchase flour that had already been prepared?
Elizabeth Walling says
I haven’t tried this recipe with soaking first. Sprouted flour can be soaked, but I usually use sifted Einkorn flour because most (but not all) of the bran and germ are sifted out, which removes a lot of potential irritants and anti-nutrients. It’s just simpler for me that way.
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Jessica says
These remind me of my favourite raisin spice cookie but with pumpkin. Mmmmm.
They don’t look anything like yours though, I used coconut oil and dark brown sugar (all I had) and they turned out really cakey are they supposed to be? Either way, they’re delicious.
Elizabeth Walling says
Mine were slightly cakey. Butter can sometimes make for a chewier cookie.
Eden says
Would the cookies turn out okay without the pumpkin?
BTW, the cookies look fantastic!
Thank you:-)
Elizabeth Walling says
They might, but I haven’t tried it. The pumpkin does add some moisture, so keep that in mind.
Aliyanna says
I have tried to pin this several time so I won’t lose it!!! It tells me on both of your buttons that there is nothing to pin, so could you please post this on pin so I can pin it. I am sorry for the trouble.
Elizabeth Walling says
Here’s a direct link to the pin: https://www.pinterest.com/pin/328129522823179557/