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Pumpkin Oatmeal Raisin Cookies

A tasty addition to the lineup of Fall cookies which call for spice, Pumpkin Oatmeal Raisin Cookies are great for those who don’t want pie at the holiday table.  One comes across pumpkin everything this time of year and I for one, love it.  Whether it's pumpkin bread, pumpkin pies, pumpkin hand pies or custards, I'll always try a dessert made with this autumnal squash.  I feel like Fall isn't the same without a bit of pumpkin and spice.

If you happen to like pumpkin sweets then you're in luck, because my version of oatmeal cookies will have you reaching for them as soon as the first sheet comes out of the oven.  The wholesome ingredients of whole wheat flour, oats, raisins, butter and pumpkin puree come together quickly and, if truth be told, one can easily make a batch without a stand mixer.  A large bowl, a heavy wooden spoon and lots of strength will get through this recipe in no time.  

Go through your pantry and make sure you have everything in stock before you begin my recipe.  It's the kind of treat you'll want to warm your house up with when the weather is cold out and you find yourself without a cookie.  

Start your tea and have it waiting the moment your last tray is out of the oven. Sit back and enjoy a cuppa with one or two cookies.  They're great for unexpected company, by the way, or as I said, on a cold, blustery day.  Any leftover treats can be stored in the cookie jar, but they can also be packaged up for special delivery if someone needs a bit of sweetness.  Since the cookies are very moist and almost cake-like, they will keep for several days if stored in an airtight container.  

Let's bake because I know you're tempted to try some. 

  • 1 cup {150 g.} all-purpose flour
  • 3/4 cup {120 g.} whole wheat flour
  • 1-1/2 teaspoon {7.5 ml.} ground cinnamon
  • 1/2 teaspoon {2.5 ml.} ground ginger
  • 1-1/4 teaspoon {6.25 ml} baking soda
  • 1/2 teaspoon {2.5 ml.} fine sea salt
  • 2-1/2 cups {245 g.} old-fashioned rolled oats
  • 1 cup {160 g.} raisins
  • 1-1/2 sticks or 12 tablespoons {170 g.} unsalted butter, melted
  • 1-1/2 cups {340 g.} packed light brown sugar
  • 2 teaspoons {10 ml.} pure vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup {125 g.} pumpkin puree
Yield: approximately two dozen cookies
Equipment: 2” ice cream scoop, baking sheets lined with parchment or silpat.

Center Oven Racks
Preheat to 350° F (177°C)

  • In a large bowl, whisk to combine the all-purpose flour, whole wheat flour, ground cinnamon, ground ginger, baking soda, salt, old-fashioned oats and raisins.  Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the melted butter, light brown sugar and vanilla extract on medium speed until thick and creamy, about 2-3 minutes.
  • Add the eggs one at a time and beat well.  Stop the mixer and scrape down the bowl at least once.  On low speed, add the pumpkin puree and beat until combined.
  • On low speed, add the dry ingredients and beat until the cookie dough is formed.  
  • Using a 2” ice cream scoop, portion out 6 rounds onto each prepared cookie sheet.
  • Bake each sheet for approximately 11-14 minutes.
  • Remove from oven and let cool on rack for 1 minute before moving onto cooling racks.  Let cool completely.

Do you see all of the goodness?
Very tasty.

Enjoy your tea with a cookie or two like I do.



  1. I have a confession David, I love reading your recipes because I like looking at the china and bowls that you use to put the ingredients in and display the finished items with! Lovely as always.

  2. Haha! You're such a sweetheart, Amy!

    I'll be sure to mix it up so that you don't get too many repeats. :)

    Enjoy your day!


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