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Oatmeal raisin cookies kicked up a notch with pumpkin puree and pumpkin pie spice for the perfect fall treat!
If you know me then you know oatmeal raisin cookies are my absolute favorite! I’ll take them chewy, crunchy, soft, fluffy, you name it and I enjoy it.
This variation of oatmeal raisin cookies features…you guessed it… pumpkin spice! Because it’s the fall season and everything needs a little pumpkin in it right?!
What Ingredients are Needed for Pumpkin Spice Oatmeal Raisin Cookies?
Pumpkin Puree: 100% pumpkin puree, not pumpkin pie filling!
Pumpkin Pie Spice: I buy mine from Trader Joe’s, however you can get it at any local grocery chain.
Coconut Sugar: Can substitute for light or dark brown sugar.
Egg: You can easily make this recipe vegan by using a flax egg instead.
All Purpose Flour: I haven’t substituted with any other flours yet, so let me know if you do in the comments!
Old Fashioned Rolled Oats: We’re using rolled oats for the perfect oatmeal texture. Steel cut oats would not be a good substitute.
Raisins: I used golden raisins however you can swap for brown raisins or even craisins!
Kitchen Tools Needed for this Recipe
Looking for Similar Recipes? Try These:
- Gluten Free Oatmeal Raisin Cookies
- Gluten Free Oatmeal Chocolate Chip Cookies
- Gluten Free Gingerbread Snowball Cookies
- Giant Chocolate Chunk Skillet Cookie
- Oreo Crumble Cookies
- Triple Chocolate S’mores Cookies
- Browned Butter Chocolate Candy Cookies
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How to Make Pumpkin Spice Oatmeal Raisin Cookies
Step One: Preheat the oven to 350° F and line a baking sheet with parchment paper.
Step Two: In a large mixing bowl, vigorously whisk together the pumpkin puree, coconut sugar, white sugar, egg, and vanilla extract. Set aside.
Step Three: In a medium mixing bowl, mix the flour, pumpkin pie spice, salt, baking soda, and oats together.
Step Four: Gradually incorporate the dry ingredients into the bowl with the wet ingredients. Fold together using a spatula until fully combined. Fold in the raisins.
Step Five: Spoon a heaping tablespoon of the dough onto the prepared baking sheet (note: this is a stickier dough so just dollop the dough onto the tray using a tablespoon, do not roll together into a ball with your hands), spaced 2 inches apart.
Bake for 10 minutes. Allow cookies to cool on the sheet for 3-5 minutes before transferring to a cooling rack. Repeat until all cookies are baked. Enjoy served warm or cool.