Chewy Pumpkin Oatmeal Raisin Cookies

Super chewy and fabulously flavorful, these oatmeal raisin cookies are made even better by the addition of pumpkin! Soft, sweet, and amazingly delicious, you’ll find yourself eating them by the handful, so watch out.

Makes: 48Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Makes: 48

Ingredients

  • 1 cup pumpkin purée
  • 1⅔ cups sugar
  • 2 Tbsp. molasses
  • 1½ tsp. vanilla extract
  • ⅔ cup olive oil
  • 1 Tbsp. ground flaxseed
  • 2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 1 cup unbleached all-purpose flour
  • 1 cup white whole-wheat flour
  • 1⅓ cups rolled oats
  • ½ cup dark raisins
  • ½ cup golden raisins

Directions

  • Preheat oven to 350°F. Line two baking sheets with parchment and set aside.
  • Measure ingredients into a large mixing bowl and stir together using a rubber spatula; scrape the bottom and sides of the bowl to incorporate everything fully.
  • Scoop batter out by tablespoons—a small retractable ice-cream scoop works wonderfully here—and place on the parchment-lined baking sheets.
  • Place sheets on middle rack in oven and bake 15 minutes, until golden brown. Remove from oven and transfer cookies to a wire rack to cool.
  • Repeat process with remaining batter. Store cooled cookies in an airtight container for up to 3 days.

Recipe Information

Makes: 48

Ingredients

  • 1 cup pumpkin purée
  • 1⅔ cups sugar
  • 2 Tbsp. molasses
  • 1½ tsp. vanilla extract
  • ⅔ cup olive oil
  • 1 Tbsp. ground flaxseed
  • 2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 1 cup unbleached all-purpose flour
  • 1 cup white whole-wheat flour
  • 1⅓ cups rolled oats
  • ½ cup dark raisins
  • ½ cup golden raisins

Directions

  • Preheat oven to 350°F. Line two baking sheets with parchment and set aside.
  • Measure ingredients into a large mixing bowl and stir together using a rubber spatula; scrape the bottom and sides of the bowl to incorporate everything fully.
  • Scoop batter out by tablespoons—a small retractable ice-cream scoop works wonderfully here—and place on the parchment-lined baking sheets.
  • Place sheets on middle rack in oven and bake 15 minutes, until golden brown. Remove from oven and transfer cookies to a wire rack to cool.
  • Repeat process with remaining batter. Store cooled cookies in an airtight container for up to 3 days.

Nutrition Information

Nutrition Information
Amount per serving
Calories100
Total Fat3.5g
Saturated Fat0.5g
Cholesterol0mg
Sodium50mg
Total Carbohydrate16g
Dietary Fiber1g
Sugars10g
Protein1g