These thick, chewy pumpkin oatmeal cookies with dark chocolate chips and raisins are so delicious, I may have eaten them for dinner.
Yup… pumpkin season is in full swing. There are bazillions of pumpkin recipes floating around the internet. So many that honestly, I’m kinda over the pumpkin craze already.
*gasp* I know. OVER PUMPKIN?!?! How can that be?
I think it’s because I just am not in-love with any of the recipes I’ve been coming across. No real desire to bake anything pumpkin just for the sake of baking it.
Thank you Sally’s Baking Addiction for the MOST AMAZING pumpkin and oatmeal cookie recipe EVER! Seriously… this cookie is so good, I may have eaten 4 straight off the pan. The great thing about this cookie – it’s versatile. The mix-ins could be anything you wanted. White chocolate, nuts, craisins… the possibilities are endless.
I chose Gharidelli dark chocolate chips and raisins and if you ask me, an excellent choice. The flavors from the pumpkin and the spices go perfectly with the chocolate and sweetness from the raisins.
And really… you should make them. Like, now.
- 2 cups + 1 Tbsp flour
- 1 tsp baking soda
- 1 Tbsp round cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 1/2 cups quick oats
- 1 cup unsalted butter
- 1/3 cup unsulphured molasses
- 3/4 cup dark brown sugar, lightly packed
- 1/2 cup sugar
- 1 egg yolk
- 3/4 cup pumpkin puree
- 1 tsp vanilla
- 1/2 cup raisins
- 1 cup Gharidelli 60% cocoa chocolate chips
- Preheat oven to 350 F degrees. Line two cookie sheets with parchment paper.
- In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, salt and quick oats.
- In a medium microwave safe bowl, melt the butter. Once melted, add the sugars and molasses and whisk together until smooth.
- Add the egg, pumpkin puree and vanilla and whisk until combined.
- Pour the wet mixture into the dry mixture and fold until no more dry is left.
- Add the raisins and chocolate chips and fold until combined.
- Let dough rest for 10 minutes.
- Scoop 2-3 tablespoons of dough onto the baking sheet. Lightly press them into a round, semi-flat disc. The goal here is just to make them uniform, not to smush them onto the cookie sheet. Press a few extra chocolate chips onto the top (this part is optional).
- Bake for 12-13 minutes.
- Allow to cool on the cookie sheets for 3-4 minutes. Remove and place on a wire rack to cool completely.
- Store in an air tight container for up to a week.