Pumpkin Spice Raisin Cookies1

Spiced Pumpkin-Raisin Cookies

Pumpkin Spice Raisin Cookies1

Hey guys!  As you can tell, I took a brief hiatus from my blog.  I just wasn’t quite ready for fall.  I really do love fall, but our summer was simply too short.  So, I suppose I was in denial.  I didn’t want our fun-filled summer days to end.  I had grown very accustomed to our slow, relaxing mornings.  But then school started and WA-BAM!  All of a sudden it was back to keeping schedules and doing homework.  We braced ourselves for the inevitable onslaught of germs now that school was back in session.  Lately, breakfast means eating hurriedly and gulping down hot tea while I pack up lunches – surely there’s a better way?  And where did all of our free time go? These days, when Friday rolls around, I am definitely ready for the weekend!  

So, once the kids were back in school I kept on thinking I would post something but then my daughter got sick, and the next week my son had the stomach bug.  So finally, this past weekend, I made these yummy cookies!  The recipe comes from Giada’s Feel Good Food cookbook, which I love.  It is simple and easy and the best part is you don’t even have to use a mixer!  My kiddos scarfed these down.  If you’re not a raisin lover, just do what I did and put chocolate chips in half of the batter instead.  🙂

Pumpkin Spice Raisin Cookies2


Spiced Pumpkin-Raisin Cookies
Yields 24
Chewy, flavorful cookies reminiscent of fall!
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  1. 1 cup all-purpose flour
  2. 2/3 cup old-fashioned rolled oats
  3. 1 teaspoon ground cinnamon
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon fine sea salt
  6. 1/4 teaspoon ground allspice
  7. 3/4 cup raw sugar
  8. 1/2 cup canned pumpkin puree
  9. 1/3 cup safflower or grapeseed oil (olive oil would also work)
  10. 1 tablespoon pure maple syrup
  11. 1 teaspoon pure vanilla extract
  12. 1/2 cup raisins
  1. Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
  2. Combine flour, oats, cinnamon, baking soda, salt and allspice in a medium bowl.
  3. Whisk together sugar, pumpkin puree, oil, maple syrup and vanilla in a large bowl.
  4. Gradually stir the flour mixture into the pumpkin mixture.
  5. Stir in the raisins.
  6. For each cookie, drop 1 generous tablespoon of batter onto cookie sheet, placing cookies about 1 inch apart.
  7. Flatten each mound of batter into a 2-inch round with moistened fingertips.
  8. Bake until browned around the edges, about 17-20 minutes.
  9. Remove cookies to a wire rack and cool completely.
Cafe Carol http://www.cafecarol.com/
 You may also enjoy…

Honey Whole Wheat Pumpkin Muffins with Cinnamon Streusel Topping
Pumpkin Nutella Swirl Bread
Vegan Pumpkin Pecan Bread
Pumpkin Cheddar Muffins
Harvest Pumpkin Scones


Categories: Food

1 comment

  • Glenda

    Oh, these sound yummy! Of course, I like the chocolate chip idea, but I’ll bet dried cranberries or cherries would also work. Hmmmm…….thanks for the share!

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