Description
Soft, moist, pumpkin raisin oatmeal cookies with warm fall spices. Chewy, flavorful, and packed with fiber and vitamin A.
Ingredients
1 cup canned pumpkin puree (not pie filling)
½ cup melted coconut oil (or unsalted butter)
¾ cup brown sugar
1 large egg
1 tsp vanilla extract
1 ½ cups old-fashioned rolled oats
1 cup all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¾ cup raisins
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together pumpkin puree, melted coconut oil, brown sugar, egg, and vanilla.
3. In a separate bowl, combine oats, flour, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add dry ingredients to wet ingredients and stir until just combined.
5. Fold in the raisins.
6. Drop rounded tablespoons of dough onto baking sheet, spacing 2 inches apart.
7. Bake 10-12 minutes until edges are golden and centers soft.
8. Cool on baking sheet 5 minutes before transferring to wire rack.
Notes
Use plain pumpkin puree, not pie filling. Avoid overmixing to keep cookies tender. Do not overbake; cookies continue cooking on the hot baking sheet. Store in airtight container up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg