Two cookies I love that don’t have chocolate: pumpkin and oatmeal. They both lend themselves so nicely to warm spices like cinnamon, so why not make a hybrid cookie? The oatmeal makes the pumpkin more sturdy to store, and the pumpkin, in turn, makes the oatmeal moister. That’s a win-win in my book. I included nuts and raisins in my recipe, but they are not necessary. For you raisin haters out there, you can absolutely swap them out for chocolate chips.
Makes about 50 cookies
- 16 tablespoons (227 grams) unsalted butter
- 1 cup (198 grams) granulated sugar
- 1 cup (216 grams) light brown sugar
- 1 cup (240 grams) pumpkin puree
- 1 large egg (50 grams)
- 1 teaspoon vanilla extract
- 2 cups (260 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 ½ cups (132 grams) old fashioned oats
- ¾ cup (88 grams) chopped walnuts
- ¾ cup (105 grams) raisins
Make the Cookies:
- Preheat the oven to 350°F. Line sheet pans with parchment paper and set aside.
- In a bowl fitted for an electric mixer with the paddle attachment, cream the butter, sugar and brown sugar on medium-high speed until light and fluffy, about 3 to 5 minutes.
- Add pumpkin, egg and vanilla and mix to combine on medium speed.
- In a separate bowl, whisk to combine the flour, baking soda, all the spices and the salt. Add the oats and mix to combine before adding to the butter mixture. Mix on medium-low to combine.
- Just before the mixture is completely combined, add the walnuts and raisin to mix in.
- Using a medium cookie scoop, distribute the dough onto the prepared sheet pans, leaving about 2 inches of space for the cookies to spread.
- Baking for about 12 minutes or until the cookies have set and lightly browned. Remove to wire racks to cool completely. Cookies can be stored covered at room temperature for up to 3 days.