Chocolate Cookies Pumpkin

Pumpkin Spice Raisin Cookies

Pumpkin Spice Raisin Cookies_1 on Whisk Together

This past weekend we went to Rombach Farms.  They had a bird show, so Maddox and I got our photo taken with Patriot the bald eagle!  He was barely alive when they found him as a baby, but after mouth to mouth the instructor was able to revive the little guy.



Ooey gooey pumpkin cookies!  These are made in small batches because they are very tasty, but they also soften very quickly.  Now I love chewy cookies and this one is definitely chewy!  When it comes out of the oven, the outside is slightly crunchy/crispy and the rest is chewy.

Pumpkin Spice Raisin Cookies_2 on Whisk Together

The next day they will be tasty, but all chewy.  The star of the show is the flavor – packed with pumpkin, raisins and spices this treat hits it all.  Feel free to substitute semisweet or milk chocolate chips for the raisins!

Pumpkin Spice Raisin Cookies_5 on Whisk Together

Need a quick breakfast?  Use applesauce instead oil.  Breakfast cookies are handy for on the go or a quick pick me up in the morning or after a workout.

Have no eggs?  You can still make these cookies!  Technically they are vegetarian!  🙂

Pumpkin Spice Raisin Cookies_4 on Whisk Together

These are also kid approved!

Pumpkin Spice Raisin Cookies
Serves: 12 cookies
  • 1 cup white whole wheat or all-purpose flour
  • ⅔ cup old-fashioned oats
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground cloves or allspice
  • ½ tsp. baking soda
  • ½ tsp. kosher salt or ¼ tsp. table salt
  • ¾ cup sugar with 2 Tb. molasses OR ¾ cup dark brown sugar
  • ½ cup canned pumpkin puree
  • ⅓ cup vegetable oil or applesauce
  • 1 tsp. vanilla extract
  • ½ cup raisins or semisweet chocolate chips
  • Optional toppings: sprinkles, raw sugar, etc.
  1. Preheat oven to 350 degrees if not refrigerating the dough. Line a cookie sheet with parchment paper.
  2. In a great big bowl, stir the dry stuff together: flour, oats, spices, baking soda and salt.
  3. In a not so great big bowl, stir the wet stuff together: sugar, pumpkin, oil or applesauce and vanilla.
  4. Add the wet stuff to the dry stuff and stir until barely combined.
  5. Stir in the raisins.
  6. At this point, you can refrigerate the dough until you are ready. Or, drop the cookie dough onto a cookie sheet in large tablespoonfuls. Press dough down slightly with wet fingertips. Sprinkle any raw sugar or items on top if you wish.
  7. Bake for 14-15 minutes. When baked properly, they will not jiggle and will be slightly firm. Cool on a wire rack.
Recipe adapted from Giada de Larentiis


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