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!
Pumpkin Oatmeal Raisin Cookies
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
- Preheat oven to 350Β°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.
10 Comments
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November 21, 2014 at 12:10 pm[…] Justine G […]
Tracy
November 21, 2014 at 1:26 pmOooh that ice cream sandwich just made my stomach growl! These cookies look great!! Happy FF!
Born and Bred in Brooklyn
November 21, 2014 at 6:32 pmThanks, Tracy! π Happy FF!!
Fae's Twist & Tango
November 21, 2014 at 2:13 pmI can have the drink and the cookies right now. π Nice!
Born and Bred in Brooklyn
November 21, 2014 at 6:33 pmThank you!! π
Arielle
November 21, 2014 at 4:57 pmIt looks so incredibly delicious!
Born and Bred in Brooklyn
November 21, 2014 at 6:31 pmThank you, Arielle! That’s so sweet of you to say π
Hilda
November 21, 2014 at 8:43 pmI 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.
Born and Bred in Brooklyn
November 21, 2014 at 8:54 pmThanks so much, Hilda π If you ever make these, I hope you enjoy them!
Michelle @ Giraffes Can Bake
November 24, 2014 at 11:55 amooh yes please!! these look delicious!