It’s that time of year again, when pumpkins find their way to our tables at breakfast, lunch, and dinner, so why not for dessert with a delicious pumpkin cookie recipe? We’ve shared one of our favorite Pumpkin Recipes before, and this year it’s no different. Carole, who continues to amaze with her kitchen creations at our Bed and Breakfast in Maryland, recently made these cookies and they are a winner. Soft and chewy, they keep nicely for a couple of days in the cookie jar, even if they might stick together slightly. Oh well, I guess you’ll just have to eat two at a time!
The recipe comes from Nestle’s Very Best Baking website. One of these days, I am going to write a post about all the great cooking and baking blogs and websites there are out there. But for now, here’s a great cookie to try just in time for Thanksgiving.
Pumpkin Oatmeal Raisin Cookies
- 2 cups all-purpose flour
- 1 1/3 cups old-fashioned oatmeal
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 sticks butter, at room temperature
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup raisins
- Pre-heat oven to 350 degrees. Line cookie sheets with parchment paper.
- In a medium sized bowl, whisk together flour, baking soda, cinnamon and salt; add oatmeal and stir.
- In the bowl of an electric mixer, cream butter and both sugars into a bowl until light and fluffy.
- Add egg and stir to combine. Next, add pumpkin and vanilla extract; mix well. Add flour mixture in two portions, stopping to scrape down the sides of the bowl in between. Stir in raisins. Scoop onto prepared baking sheets with a 1 inch ice cream scoop, about 2 inches apart.
- Bake for 12-15 minutes or until cookies are just set in their centers. Let cool on baking sheets completely before removing.
- You can add nuts to this recipe or tweak the flavorings by adding nutmeg or ginger or whatever spices you like in your pumpkin pie.