Pumpkin Spice Oatmeal Raisin Cookies

Short description

Pumpkin Spice Oatmeal Raisin Cookies are soft, chewy treats that bring together the warm flavors of pumpkin puree, cozy fall spices, hearty oats, and sweet raisins. Perfect for crisp autumn days, these cookies are a comforting and nostalgic addition to any fall baking list.

Why You’ll Love This Recipe

These cookies blend the classic charm of oatmeal raisin with the seasonal flavor of pumpkin and spices, creating a uniquely tender and flavorful treat. They are quick to prepare, wonderfully aromatic while baking, and ideal for enjoying with a cup of coffee or tea. Their slightly crisp edges and chewy centers make them an irresistible snack or dessert for fall gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 1/2 cup pumpkin puree

• 1 large egg

• 1 teaspoon vanilla extract

• 1 1/2 cups old-fashioned oats

• 1/2 cup raisins

Directions

Preheat Oven

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

Prepare the Wet Ingredients

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until fully combined.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the oats and raisins until evenly distributed.

Shape the Cookies

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

Bake

Bake for 10-12 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 14 to 20 cookies.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Calories: Approximately 120 kcal per cookie

Variations

• Nutty addition: Stir in chopped pecans or walnuts for extra texture.

• Chocolate chips: Add a handful of chocolate chips for a sweeter variation.

• Gluten-free option: Use a gluten-free all-purpose flour blend and certified gluten-free oats.

• Extra spice: Increase the cinnamon or add a pinch of ginger for a spicier cookie.

• Cranberry twist: Substitute raisins with dried cranberries for a tart contrast.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months. To reheat, warm them briefly in the microwave for about 10 seconds to refresh their soft texture.

FAQs

Can I use quick oats instead of old-fashioned oats?

Yes, but the texture may be slightly less chewy.

Can I substitute the raisins?

You can replace raisins with dried cranberries, chopped dates, or chocolate chips.

Pumpkin Spice Oatmeal Raisin Cookies

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• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 14–20 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Pumpkin Spice Oatmeal Raisin Cookies are warm, chewy fall treats made with pumpkin puree, hearty oats, and sweet raisins, perfectly spiced with cinnamon, nutmeg, and cloves. These cozy, easy pumpkin cookies are perfect for fall baking, snacking, or festive gatherings

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Ingredients

• 1 cup all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 1/2 cup pumpkin puree

• 1 large egg

• 1 teaspoon vanilla extract

• 1 1/2 cups old-fashioned oats

• 1/2 cup raisins

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Instructions

• Preheat Oven:
  Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

• Mix Dry Ingredients:
  In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

• Cream Butter and Sugar:
  In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

• Add Wet Ingredients:
  Beat in the pumpkin puree, egg, and vanilla extract until fully combined.

• Combine Mixtures:
  Gradually add the dry ingredients to the wet mixture, mixing just until combined. Stir in oats and raisins.

• Shape Cookies:
  Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

• Bake:
  Bake for 10–12 minutes or until the edges are lightly golden brown. Allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

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Notes

• For extra flavor, add 1/4 cup chopped walnuts or pecans to the dough.

• Swap raisins for dried cranberries for a festive twist.

• Store cookies in an airtight container at room temperature for up to 4 days.