Why You’ll Love This Pumpkin Oatmeal Raisin Cookies
- They’re the ultimate texture experience. You get a soft, almost muffin-like center from the pumpkin, a satisfying chew from the old-fashioned oats, and little juicy pockets from the plump raisins all in one bite. It’s a combination that’s really hard to beat.
- The aroma is pure autumn comfort. As these cookies bake, the warm spices like cinnamon, ginger, and nutmeg mingle with the sweet pumpkin scent, creating a fragrance that will make your entire house feel like a cozy haven. It’s honestly half the fun of making them.
- They’re surprisingly wholesome. With pumpkin purée adding moisture and nutrients, and oats providing a good dose of fiber, these cookies feel like a slightly more balanced treat. You can enjoy one (or two) without that heavy, sugary feeling.
- They stay soft for days. Unlike some cookies that turn into rocks the next day, the pumpkin ensures these beauties remain incredibly tender and moist. They’re perfect for making ahead for the week or for packing in lunch boxes.
Ingredients & Tools
- 1 cup (2 sticks / 225 g) unsalted butter, softened to room temperature
- 1 cup (200 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 cup (245 g) pure pumpkin purée (not pumpkin pie filling)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ cups (135 g) old-fashioned rolled oats (not instant)
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup (150 g) raisins
Tools: Two large baking sheets, parchment paper or silicone baking mats, a stand mixer or hand mixer, a medium bowl, a small bowl, a whisk, a spatula, and a cookie scoop (highly recommended!).
Using room temperature butter and egg is crucial here—it helps everything emulsify beautifully for a uniform texture. And please, double-check that your can says “pure pumpkin purée.” Pumpkin pie filling has added sugars and spices that will throw the whole recipe off balance.
Serves: Makes about 24 cookies | Prep Time: 15 minutes | Cook Time: 12-14 minutes | Total Time: 30 minutes (plus cooling)
Before You Start: Tips & Ingredient Notes
- Pumpkin Purée Power. The moisture content in pumpkin purée can vary slightly between brands. If yours seems particularly watery, you can blot it gently with a paper towel. This helps prevent the cookies from spreading too much.
- Soften That Butter Correctly. Your butter should be cool to the touch but soft enough that you can press a finger into it and leave an indentation. If it’s melted or too warm, the cookies will spread into thin puddles. Patience is key!
- To Plump or Not to Plump? I highly recommend plumping your raisins. Just cover them in hot water for about 10 minutes, then drain and pat dry. This makes them incredibly juicy and prevents them from drying out or burning in the oven.
- Oat Integrity. Old-fashioned rolled oats are non-negotiable for the best texture. Instant oats are cut too fine and will turn the cookies mushy, while steel-cut oats are too hard and won’t soften enough during baking.
- Spice It Your Way. Feel free to play with the spices! A pinch of cardamom or allspice would be a lovely addition. If you’re short on time, you can use 2 ½ teaspoons of pre-mixed pumpkin pie spice instead of the individual spices listed.
How to Make Pumpkin Oatmeal Raisin Cookies
Step 1: Prep and Preheat. Start by preheating your oven to 350°F (175°C). This gives it plenty of time to reach the perfect, steady temperature. Line your baking sheets with parchment paper or silicone mats. This is a non-stick lifesaver and makes cleanup an absolute breeze. If you’re plumping your raisins, get that process started now by covering them in hot water.
Step 2: Cream the Butter and Sugars. In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), beat the softened butter, brown sugar, and granulated sugar together on medium speed for about 2-3 minutes. You’re looking for the mixture to become light, pale, and fluffy. This step is important because it incorporates air into the dough, which helps with the texture. Scrape down the sides of the bowl with a spatula to make sure everything is well combined.
Step 3: Add the Wet Ingredients. Beat in the pumpkin purée, followed by the egg and vanilla extract. The mixture might look a little curdled at this point—don’t panic! That’s completely normal because of the high moisture content of the pumpkin. It will all come together once you add the dry ingredients.
Step 4: Whisk the Dry Ingredients. In a separate medium bowl, whisk together the flour, rolled oats, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Whisking ensures the leavening agent and spices are evenly distributed throughout the flour, so you don’t get a bite with a clump of baking soda. This is your chance to smell that beautiful spice blend coming together.
Step 5: Combine Wet and Dry. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until *just* combined—no longer! Overmixing is the enemy of tender cookies. As soon as you no longer see streaks of flour, stop the mixer. The dough will be quite soft and thick.
Step 6: Fold in the Raisins. Drain and pat your plumped raisins dry if you used that method. Using a spatula, gently fold the raisins into the cookie dough until they are evenly distributed. Try not to overwork the dough at this stage.
Step 7: Scoop and Bake. Using a cookie scoop (a #40 scoop, which holds about 1.5 tablespoons, is perfect), drop rounded portions of dough onto your prepared baking sheets, leaving about 2 inches between each cookie for spreading. You can gently flatten the tops just a tiny bit with your fingers if you like. Bake for 12-14 minutes, or until the edges are set and lightly golden. The centers will still look soft and slightly underdone—that’s exactly what you want for a soft cookie.
Step 8: Cool to Perfection. This is the hardest part: let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. They are very fragile when they first come out of the oven and need this time to set up. The wait is worth it, I promise.
Serving Suggestions
Complementary Dishes
- A sharp cheddar cheese plate — The salty, tangy bite of a good aged cheddar creates a fantastic sweet-and-savory contrast with the spiced sweetness of the cookies.
- A warm bowl of butternut squash soup — The flavors are in the same cozy family, making for a wonderfully harmonious and satisfying autumn meal.
- Apple slices with almond butter — For a lighter pairing, the crisp apple and rich nut butter complement the soft, spiced cookie without overwhelming it.
Drinks
- Hot chai tea latte — The warm spices in the chai echo the cinnamon and ginger in the cookies, creating a deeply comforting experience.
- Cold glass of milk — A classic for a reason. The creaminess of milk is the perfect partner to the soft, cake-like texture of these cookies.
- Dark roast coffee — The slight bitterness of a good, strong coffee cuts through the sweetness beautifully and makes for a perfect afternoon pick-me-up.
Something Sweet
- A small scoop of vanilla bean ice cream — Sandwich a slightly warm cookie around a scoop of ice cream for the ultimate decadent treat. The vanilla is a simple, clean backdrop for the pumpkin spices.
- Drizzle of salted caramel sauce — For a next-level dessert, warm a cookie and drizzle it with a little caramel. The salt enhances all the other flavors.
- Simple bowl of fresh pear slices — The mild, sweet juiciness of a ripe pear is a refreshing and light way to end a meal featuring these rich cookies.
Top Mistakes to Avoid
- Mistake: Using melted butter. This is the number one reason cookies spread too much. Melted butter doesn’t hold air the way creamed butter does, resulting in flat, greasy cookies instead of soft, puffy ones.
- Mistake: Skipping the parchment paper. These cookies are soft and can stick easily. Parchment paper or a silicone mat isn’t just for easy cleanup—it guarantees your cookies will release perfectly without breaking.
- Mistake: Overbaking. I’ve messed this up before too… waiting for the centers to look fully done. You need to take them out when the edges are set but the centers still look soft. They continue to cook on the hot baking sheet, and this is the secret to a moist cookie.
- Mistake: Measuring flour incorrectly. Scooping the flour directly from the bag packs it down, leading to too much flour and dry, dense cookies. Always spoon the flour into your measuring cup and level it off with a knife.
Expert Tips
- Tip: Chill the dough if you have time. If you can spare 30-60 minutes, chilling the dough in the refrigerator will help the flavors meld and prevent excess spreading, giving you a slightly thicker, chewier cookie.
- Tip: Use a cookie scoop for uniformity. This isn’t just for looks. Uniform cookies bake at the same rate, so you don’t end up with some burnt and some underbaked. It also makes the process much faster and cleaner.
- Tip: Rotate your baking sheets. For even baking, rotate your sheets halfway through the baking time—front to back and top rack to bottom rack. Ovens often have hot spots, and this simple move ensures every cookie is perfect.
- Tip: Add a texture twist. For a little crunch, try replacing ½ cup of the raisins with chopped pecans or walnuts. The nuttiness pairs wonderfully with the pumpkin and spices.
FAQs
Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure your oats are certified gluten-free, as oats are often processed in facilities that also handle wheat. The texture should be very similar to the original version.
Can I use quick oats instead of old-fashioned?
I really don’t recommend it. Quick oats are cut smaller and pre-steamed, so they absorb moisture differently and will result in a mushier, less textured cookie. The hearty chew from old-fashioned oats is a key part of what makes these cookies so good.
Why are my cookies cakey?
That’s the nature of this recipe, thanks to the pumpkin purée! It adds a lot of moisture, which creates a softer, more cake-like texture compared to a crispy or chewy cookie. If you prefer a denser, chewier cookie, you could try reducing the pumpkin by a couple of tablespoons, but you might sacrifice some moisture.
How should I store these cookies?
Keep them in an airtight container at room temperature for up to 5 days. The pumpkin helps them stay soft! You can also freeze the baked and cooled cookies for up to 3 months. Thaw them at room temperature whenever a cookie craving strikes.
Can I substitute the raisins with chocolate chips?
Of course! While they become Pumpkin Oatmeal *Chocolate Chip* Cookies, it’s a delicious variation. Semi-sweet or dark chocolate chips work beautifully here. The bitterness of the chocolate is a fantastic contrast to the sweet, spiced cookie base.
Pumpkin Oatmeal Raisin Cookies
Warm, spiced Pumpkin Oatmeal Raisin Cookies! Soft, cake-like texture with chewy oats & sweet raisins. Easy recipe for the perfect fall treat that makes your kitchen smell amazing.
Ingredients
Ingredients
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1 cup unsalted butter (softened to room temperature (2 sticks / 225 g))
-
1 cup light brown sugar (packed (200 g))
-
½ cup granulated sugar ((100 g))
-
1 cup pure pumpkin purée ((245 g) (not pumpkin pie filling))
-
1 large egg (at room temperature)
-
1 teaspoon pure vanilla extract
-
1 ½ cups all-purpose flour ((190 g))
-
1 ½ cups old-fashioned rolled oats ((135 g) (not instant))
-
1 teaspoon baking soda
-
1 ½ teaspoons ground cinnamon
-
½ teaspoon ground ginger
-
¼ teaspoon ground nutmeg
-
¼ teaspoon ground cloves
-
½ teaspoon salt
-
1 cup raisins ((150 g))
Instructions
-
Start by preheating your oven to 350°F (175°C). This gives it plenty of time to reach the perfect, steady temperature. Line your baking sheets with parchment paper or silicone mats. This is a non-stick lifesaver and makes cleanup an absolute breeze. If you're plumping your raisins, get that process started now by covering them in hot water.01
-
In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), beat the softened butter, brown sugar, and granulated sugar together on medium speed for about 2-3 minutes. You're looking for the mixture to become light, pale, and fluffy. This step is important because it incorporates air into the dough, which helps with the texture. Scrape down the sides of the bowl with a spatula to make sure everything is well combined.02
-
Beat in the pumpkin purée, followed by the egg and vanilla extract. The mixture might look a little curdled at this point—don't panic! That's completely normal because of the high moisture content of the pumpkin. It will all come together once you add the dry ingredients.03
-
In a separate medium bowl, whisk together the flour, rolled oats, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Whisking ensures the leavening agent and spices are evenly distributed throughout the flour, so you don't get a bite with a clump of baking soda. This is your chance to smell that beautiful spice blend coming together.04
-
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until *just* combined—no longer! Overmixing is the enemy of tender cookies. As soon as you no longer see streaks of flour, stop the mixer. The dough will be quite soft and thick.05
-
Drain and pat your plumped raisins dry if you used that method. Using a spatula, gently fold the raisins into the cookie dough until they are evenly distributed. Try not to overwork the dough at this stage.06
-
Using a cookie scoop (a #40 scoop, which holds about 1.5 tablespoons, is perfect), drop rounded portions of dough onto your prepared baking sheets, leaving about 2 inches between each cookie for spreading. You can gently flatten the tops just a tiny bit with your fingers if you like. Bake for 12-14 minutes, or until the edges are set and lightly golden. The centers will still look soft and slightly underdone—that's exactly what you want for a soft cookie.07
-
This is the hardest part: let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. They are very fragile when they first come out of the oven and need this time to set up. The wait is worth it, I promise.08
