Pumpkin Spice Oatmeal Raisin Cookies (Print Version)

Soft, chewy autumn treats with warm pumpkin spice, oats, and raisins ready in under 30 minutes.

# List of Ingredients:

01 - 1 1/2 cups all-purpose flour

02 - 2 cups old-fashioned rolled oats

03 - 1 teaspoon baking soda

04 - 1/2 teaspoon salt

05 - 2 teaspoons pumpkin pie spice

06 - 1/2 teaspoon ground cinnamon

07 - 1/2 cup unsalted butter, softened

08 - 1/2 cup granulated sugar

09 - 1/2 cup packed light brown sugar

10 - 1 large egg

11 - 1 teaspoon vanilla extract

12 - 3/4 cup canned pumpkin purée

13 - 1 cup raisins

14 - 1/2 cup chopped walnuts (optional)

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together the flour, oats, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.

03 - In a large bowl, beat the butter, granulated sugar, and brown sugar together until creamy and smooth.

04 - Add the egg and vanilla extract to the butter mixture, beating until combined. Mix in the pumpkin purée.

05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.

06 - Fold in the raisins and walnuts if using.

07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.

08 - Bake for 11–13 minutes, or until edges are golden and centers look set.

09 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

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The pumpkin keeps these cookies soft for days unlike most oatmeal cookies that turn rock hard
They strike that perfect balance between wholesome enough for breakfast and sweet enough for dessert

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These cookies might look slightly underbaked when you take them out but they firm up beautifully while cooling
Using pumpkin pie filling instead of purée will make your dough too wet and they will not bake properly

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