| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 23 to 26 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
- 1/3 cup vegetable oil
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup raisins
Instructions
- Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
- In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
- For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
- Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.
Nutrition Facts
| Serving Size | 1 of 24.5 servings |
| Calories | 84 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 56 mg |
Reviews
I’ve been making these for several years now. I make my own Pumpkin Purée. Package in 2cup bags and freeze for Christmas. I also use Craisins instead of raisins. It is a favorite of my friends so I give them away for the holidays. Baking as I write this, for some special friends from another country.
Not overly sweet like most recipes. I did add an egg and a few tablespoons of walnut flour because I just love the flavor and additional texture. These are soft, fluffy and aromatic! Baked at 18 minutes and were perfect! Will be making these for the holidays!!!!
Delicious! I subbed chopped, crystallized ginger for the raisins.
wondering if I could use unsweetened applesauce instead of the veg oil.
Yes!! These are the family favorite. Okay, right after chocolate chip. But I love love them and easy to make!! Have had great reviews from friends I have shared with!!
Love these cookies. Substituted white sugar for the raw and turned out fine. This recipes a keeper
This is such a hit with all my friends and family. I do some substitutions. Since I don’t like baked or cooked raisins, I use mini chocolate chips. I also add clove and nutmeg to the mix. I always double the recipe because they are addicting and no one can eat just one! I love they aren’t too sweet and the consistency is like a cake cookie.
These are delicious with that great pumpkin and spice flavor (perfect for fall). I made exactly as written except baked for only 12 minutes based on other reviews. This left the cookies browned and moist. I really like them with the raisins (so can’t imagine switching out for chocolate). Also love that these have no butter in them.
Delicious! Great for the season and not too sweet.
I subbed dried cranberries for raisins because that’s what I had on hand and it was great.
Keep in mind that these cookies really don’t spread at all, because they are dairy free. So whatever shape they are when they go in the oven, that’s pretty much the exact shape they will be when they come out …plus a little puffing! So that step where you gently press them out to a 2-inch circle is important. I used a wet folded paper towel for that which made it very easy instead of just bare fingertips.
I substituted maple syrup with honey and used a mix of black and golden raisins. came out well! Thanks for the recipe.