Pumpkin Oatmeal Cookies
Adding pumpkin to a classic recipe for oatmeal raisin cookies turns them into a delicious treat with just the right amount of sweetness and spice.
The addition of pumpkin purée transforms the flavor of traditional oatmeal-raisin cookies into an easy-to-make treat full of seasonal flavor. Studded with plump raisins, these cookies have a moist, tender texture and just the right amount of sweetness and cinnamon spice.
Tips for Making Perfect Cookies
- Measure carefully and follow instructions: You should always measure carefully when baking anything and cookies are no exception. Follow the instructions too. If your recipe calls for creaming butter and sugar together separately from the dry ingredients, be sure you take that extra step.
- Don’t overmix the dough: Mix your ingredients together thoroughly, but don’t go overboard as this can make the texture of your cookies hard or tough.
- Don’t grease your cookie sheets: Greasing your cookie sheets can cause your cookies to spread too much, so don’t do it unless your recipe calls for it specifically. To keep cookies from sticking, consider lining your sheets with parchment paper.
- Make your cookies the same size: Whether you’re making drop cookies or rolled, make the size and thickness of your cookies as uniform as possible. This will ensure even baking and overall better results.
- Adjust your oven racks: If you are baking just one sheet of cookies at a time, position the rack in the center of the oven. If you are baking two sheets at a time, divide the oven into thirds with your racks and swap the sheets top to bottom about halfway through the baking time.
- Let cookie sheets cool between batches: When baking multiple batches of cookies in succession, allow the cookie sheets to cool completely before dropping more dough on them. If you are using parchment paper you can prepare a fresh batch ahead of time and as soon as the sheet cools, simply slide the parchment onto it.
- Don’t overbake: Most cookie recipes list baking time in a range. Cookies bake very quickly so you always want to check for doneness at the minimum time listed in the instructions. Touch the top. Cookies that are done will feel like they have set and be dry to the touch.
- Transfer baked cookies to cooling racks immediately: Cookies on a hot baking sheet will continue to bake, so unless your recipe specifies not to, transfer finished cookies to cooling racks immediately. Always wait until cookies are completely cooled before storing.
- Storing cookies: Store cookies in containers with tight-fitting lids. Soft cookies should always be stored separately from crisp cookies and placing wax or parchment paper between the layers is recommended to keep them from sticking. Cookies can also be stored in the freezer for up to three months.
Baking With Pumpkin: More Recipes
- Spiced Pumpkin-Orange Cranberry Cookies
- Pumpkin Spice Muffins
- Pumpkin Spice Cake with Orange Cream Cheese Frosting
- Fudgy Pumpkin Cream Cheese Brownies
Pumpkin Oatmeal Cookies
- 1-1/4 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg, plus 1 egg yolk
- 1/3 cup canola oil
- 3/4 cup brown sugar
- 1/3 cup granulated sugar
- 1 cup pumpkin purée
- 2 cups quick-cooking rolled oats
- 3/4 cup raisins, golden or regular – see notes
- Position a rack in the center of the oven and preheat to 375°F. Line 2 cookie sheets with parchment.
- Whisk the flour, salt and baking soda together in a small bowl and set aside.
- Add the vanilla, cinnamon and nutmeg to the melted butter and set aside.
- In a large mixing bowl, whisk the egg and egg yolk together with the oil. Add the brown and granulated sugars and combine well. Add the melted butter mixture, whisk until smooth, then stir in the pumpkin purée.
- Add the dry ingredients and mix by hand until they are thoroughly incorporated, then stir in the oats and raisins and combine well.
- Drop the dough by rounded tablespoons onto the prepared cookie sheets about 1-1/2 inches apart. Use the back of a spatula to flatten each cookie to a diameter of about 2-1/4 inches.
- Bake 1 sheet at a time until the cookies are golden, 10 to 12 minutes. Cool on wire racks.