Pumpkin Raisin Cookies

yield 36 small cookies

And I’m back on that pumpkin grind.

I know everyone else is but, honestly, it’s SO versatile (and why not go with the seasons?).  Pumpkin can be put in virtually anything, at anytime, anywhere.  I even used it in place of jam on my waffle this morning.  Who woulda thunk?!  Plus, it’s ALWAYS available canned in the store.

I’d say soft, comforting, and gushing with flavor are the best describers for these cookies.  And if you dislike raisins, turn away now because they really give these cookies what they need.  They just ooze with their sweet fruity flavor and juices.  I don’t really want to relate them to Gushers, but really thats what they seem like…just a lot healthier with no red 40 food coloring.  So please, if you’re going to add some chocolate chips to these babies, DON’T omit the raisins.  Just don’t.

Pumpkin is the epitome of autumn and I don’t think anyone can have enough!  It’s filled with vitamins A, C, and E and tons of antioxidants, so get on that pumpkin grind with me and make the dang cookies.

Let’s get a’bakin’

Active time: 20 minutes    Total time: 50 minutes

What you’ll need:

1/2 cup white sugar

1/4 cup brown sugar

1 tablespoon molasses

1/2 cup coconut oil, melted and cooled

1 flax-egg*

1 cup canned 100% pumpkin puree

1 1/2 cups all purpose flour

1/2 cup rolled oats

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon grated nutmeg

1/2 teaspoon allspice

1 teaspoon almond milk

2 teaspoons  vanilla extract

1 cup raisins

Preheat an oven to 350˚ degrees and grease a baking sheet with non-stick spray.

In the bowl of a stand mixer, cream together the sugars, molasses, and coconut oil.  When light, add the flax-egg and mix on medium-high for 2-3 minutes or until fluffy.  Add the pumpkin and mix together until incorporated.

In a different bowl, combine the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and allspice.  Slowly add the dry ingredients to the wet ingredients, mixing on low until everything is damp.  Add the almond milk and vanilla extract.  Mix for a second and then fold in the raisins.

Dollop the dough onto the prepared baking sheets about 1 1/2 inches apart.  Bake in the preheated oven for 8-10 minutes.  Let cool on the tray for a few minutes and then transfer cookies to cooling racks and allow to cool completely before transferring them into an air-tight container.  They can be unrefrigerated in an air-tight container for 4-5 days.  Then, put them in the fridge for up to another week!


Recipe adapted from All Recipes


  • If you live in high elevation (above 5,000 ft) add an extra 1-2 tablespoons of flour
  • To make a flax-egg: combine 1 tablespoon of flaxseed meal* and 3 tablespoons of water, stir, and allow to congeal for 5 minutes.
  • You can make flaxseed meal by grinding up whole flax seeds

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