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