Spiced Pumpkin-Raisin Cookies Recipe

This cozy Spiced Pumpkin-Raisin Cookies recipe is made with old-fashioned oats, warm spices like cinnamon and allspice, and a blend of pumpkin puree and maple syrup. The result is a wonderfully chewy and tender cookie, studded with sweet raisins. These are perfect for a simple afternoon snack or a fall dessert spread, yielding 23 to 26 satisfying cookies.

Spiced Pumpkin-Raisin Cookies Ingredients

• 1 cup all-purpose flour
• 2/3 cup old-fashioned oats
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground allspice
• 3/4 cup raw sugar, plus additional for sprinkling
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 1/3 cup vegetable oil
• 1 tablespoon pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup raisins

How To Make Spiced Pumpkin-Raisin Cookies

1. Prepare the oven and pans: Position a rack in the center of the oven and preheat to 350∘F (175∘C). Line two heavy, large baking sheets with parchment paper.
2. Combine the dry ingredients: In a medium bowl, combine the flour, old-fashioned oats, cinnamon, baking soda, salt, and allspice. Stir them together until they are blended well.
3. Combine the wet ingredients: In a separate, large bowl, combine the 3/4 cup of raw sugar, pumpkin puree, vegetable oil, maple syrup, and vanilla extract. Whisk these ingredients together until they are thoroughly blended.
4. Finish the dough: Using a flexible rubber spatula, gradually stir the prepared dry ingredients into the pumpkin mixture. Stir only until the dry ingredients are almost fully incorporated. Stir in the raisins until they are evenly distributed throughout the dough.
5. Scoop and flatten the cookies: For each cookie, drop 1 generous tablespoon of the batter onto the prepared baking sheet, making sure to space the mounds about 1 inch apart. Tip: You can use a mini ice cream scoop for easy portioning. Use moistened fingertips to flatten each mound of dough into a round that is about 2 inches in diameter. Sprinkle each flattened cookie with a bit more raw sugar.
6. Bake the cookies: Bake the cookies for 17 to 20 minutes, or until the edges are brown and the centers feel a bit firm to the touch.
7. Cool completely: Use a metal spatula to transfer the baked cookies to a wire rack and allow them to cool completely before serving or storing them.

Recipe Tips

• Don’t Substitute the Oats: The recipe calls for old-fashioned oats (rolled oats), which provide a chewy texture and structure. Do not substitute quick oats or steel-cut oats, as they will dramatically change the cookie’s texture.
• Flatten Before Baking: These cookies do not spread much on their own, so flattening them with moistened fingertips before they go into the oven is essential. This ensures a uniform thickness and proper baking.
• Test for Doneness: Because of the moist pumpkin puree, it can be hard to tell when these cookies are done just by sight. Press the center gently; they should feel firm and set, not soft or wobbly. Baking until they are brown helps ensure a chewy edge.
• Raw Sugar for Crunch: Sprinkling extra raw sugar (also known as turbinado or demerara sugar) on top before baking gives the cookies a beautiful sparkle and adds a pleasant, satisfying crunch to the final texture.

What To Serve Spiced Pumpkin-Raisin Cookies

These lightly spiced, chewy cookies are ideal for dipping and dunking. They pair beautifully with a cold glass of milk or a hot cup of black tea. For a fall treat, serve them with warm apple cider or a simple scoop of vanilla ice cream. The flavors also complement a warm mug of coffee or an evening glass of sweet dessert wine like a Sherry.

How To Store Spiced Pumpkin-Raisin Cookies Leftovers

• Refrigerate: These cookies are moist and keep well at room temperature for a couple of days. However, for maximum freshness, store them in an airtight container in the refrigerator for up to 5 days.
• Freeze: You can freeze the baked cookies for up to 3 months. Place the cooled cookies in a single layer in a freezer-safe container, separating the layers with parchment paper. Thaw them overnight at room temperature before serving.

Spiced Pumpkin-Raisin Cookies Nutrition Facts

• Calories: 130 kcal
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 110mg
• Total Carbohydrate: 19g
• Dietary Fiber: 1g
• Sugars: 12g
• Protein: 2g

Frequently Asked Questions

• Can I use fresh pumpkin puree? You can use fresh pumpkin puree, but you must ensure it is very dry. Homemade puree often contains more water than canned. If your homemade puree looks wet, drain it in a fine-mesh sieve or cheesecloth for at least 30 minutes before measuring it for the recipe.
• Can I replace the raisins with chocolate chips? Yes, you can substitute the raisins with the same amount of chocolate chips (such as semi-sweet or dark chocolate chips). The flavor profile will be different but still delicious. You could also use chopped walnuts or pecans for a nutty crunch.
• Why does the recipe use oil instead of butter? Using vegetable oil instead of solid butter contributes to the chewy, fudgy texture of these cookies, as the oil is already liquid. Butter would create a lighter, crispier texture, but the oil helps keep these pumpkin cookies exceptionally moist.

Try More Recipes:

• Pumpkin Whoopie Pies Recipe
• Pumpkin Rum Cake Recipe
• Throwdown Pumpkin Pie Recipe