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Pumpkin Oatmeal Raisin Cookies

As the temperatures continue to dip and the winds continue to pick up, there are days when all I crave is the chance to stay nice and snuggled underneath my blankets. But on days when this is not an option (which I know can be often), nothing warms the bones like a wonderful cup of hot chocolate paired with these delicious Pumpkin Oatmeal Raisin Cookies.

They’re soft, chewy, and not too sweet and are the perfect complement for any warm drink. I was looking around for different oatmeal raisin cookie recipes, and found that I liked the one underneath the good ‘ol Quaker Oats cap. The only change I made was I added just a little bit of pureed pumpkin and a dash of pumpkin pie spice to give them a nice orange color and a little kick of flavor.

Bringing this recipe together was a snap and pairing it with a nice cup of hot chocolate topped with whipped cream was a match made in heaven. Feeling adventurous, I even made an ice cream sandwich out them, which was so much fun!

The great thing about these cookies is that you can add pretty much anything you’d like to them like chocolate chips, raisins, nuts or even sprinkles; the choice is yours!

So on those super chilly, snowy, gray days when nothing seems to be going right, make yourself a batch of this scrumptious cookies and watch as your troubles melt away with each bite.


I’m bringing these over to Fiesta Friday 43 hosted by the lovely Angie at The Novice Garden so don’t forget to check out the other awesome and delicious recipes there! Have a great weekend!

Fiesta Friday Badge Button I party @

Pumpkin Oatmeal Raisin Cookies

  • Servings: 4 dozen
  • Difficulty: easy
  • Print

Ingredients

  • 1/2 cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt (optional)
  • 1/3 cup pumpkin puree (optional)
  • 3 cups Quaker Oats (quick or old fashioned, uncooked)
  • 1 cup raisins

Preparation

  1. Preheat oven to 350ยฐF. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
  2. Add eggs and vanilla; beat well.
  3. Combine flour, baking soda, cinnamon, and salt in separate bowl; add to wet ingredients.
  4. Add oats and raisins.
  5. Drop dough by rounded tablespoonfuls onto ungreased cookie sheet.
  6. Bake 8-10 minutes or until light golden brown. Cool completely on wire rack.

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10 Comments

  • Reply
    Thanksgiving Corn Pudding (Steamed) | Fiesta Friday #43 | The Novice Gardener
    November 21, 2014 at 12:10 pm

    […] Justine G […]

  • Reply
    Tracy
    November 21, 2014 at 1:26 pm

    Oooh that ice cream sandwich just made my stomach growl! These cookies look great!! Happy FF!

  • Reply
    Fae's Twist & Tango
    November 21, 2014 at 2:13 pm

    I can have the drink and the cookies right now. ๐Ÿ˜› Nice!

  • Reply
    Arielle
    November 21, 2014 at 4:57 pm

    It looks so incredibly delicious!

  • Reply
    Hilda
    November 21, 2014 at 8:43 pm

    I like your addition of pumpkin to these cookies, and that you use raisins. They look delicious. My list of FF recipes keep growing, but this is another one I have to come back to.

  • Reply
    Michelle @ Giraffes Can Bake
    November 24, 2014 at 11:55 am

    ooh yes please!! these look delicious!

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