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
Recipe by Whisk Together at http://www.whisktogether.com/2015/10/15/pumpkin-spice-raisin-cookies/