Pumpkin Oatmeal Raisin Cookies with Autumn Spices

So you want cookies that scream fall vibes but don’t require a degree in pastry arts? Friend, you’ve just hit the jackpot. These Pumpkin Oatmeal Raisin Cookies with Autumn Spices are chewy, cozy, and taste like a hug in edible form. They’re the perfect mashup of everything comforting—pumpkin, cinnamon, brown sugar, and the humble raisin (don’t roll your eyes, they totally work here).

Grab your whisk, light that cinnamon candle, and let’s get baking before you eat all the raisins straight from the box.

Why This Recipe is Awesome

Because it’s foolproof—like, truly. You could make these while watching Netflix and texting your bestie, and they’d still come out amazing.

• Chewy meets soft: That ideal cookie texture that doesn’t crumble into dust when you bite it.
• Loaded with autumn spices: Think cinnamon, nutmeg, and cloves—basically the smell of fall baked into a cookie.
• No fancy gear needed: No mixer, no problem. Just a bowl and a spoon.
• Kid- and adult-approved: Whether you’re packing school lunches or hosting a cozy night in, everyone’s grabbing seconds.
• They taste even better the next day: (If they last that long. Spoiler: they probably won’t.)

Basically, this is the comfort food version of a weighted blanket.

Ingredients You’ll Need

Here’s your shopping list, no fluff—just the good stuff:

• 1 cup pumpkin purée (not pumpkin pie filling—don’t be that person)
• 1 cup brown sugar (light or dark—whatever’s in your pantry)
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract (the real deal if you can)
• 1 and 1/2 cups all-purpose flour
• 2 cups old-fashioned oats
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup raisins (or chocolate chips if you’re living rebelliously)

Optional but highly encouraged: a pinch of love and a sprinkle of chaos.

Step-by-Step Instructions

1. Preheat like a pro

Set your oven to 350°F (175°C). Line your baking sheet with parchment paper unless you enjoy scraping stuck cookies off metal.

2. Mix the wet crew

In a big bowl, whisk together pumpkin purée, brown sugar, melted butter, egg, and vanilla. It should look smooth and smell amazing.

3. Introduce the dry team

In another bowl, combine flour, oats, baking soda, cinnamon, nutmeg, cloves, and salt. Basically, your dry ingredients are the “responsible adults” in this mix.

4. Bring the squads together

Stir the dry ingredients into the wet mixture. Don’t overmix—this isn’t a CrossFit session.

5. Add the raisins

Fold them in like you’re tucking them into bed. You can swap for chocolate chips, but then you’re just making pumpkin chocolate chip cookies (no judgment, still yum).

6. Scoop and shape

Drop spoonfuls of dough onto your baking sheet. Aim for about 2 tablespoons per cookie—unless you’re a rebel, then go big.

7. Bake

Pop them in the oven for 12–14 minutes until the edges are golden and the centers are set.

8. Cool (the hardest step)

Let them chill on the pan for a few minutes before transferring to a wire rack. Or, you know, burn your tongue like the rest of us.

Common Mistakes to Avoid

• Skipping the parchment paper: Unless you enjoy playing “cookie chisel,” don’t do it.
• Overbaking: They’ll look a little soft when you take them out—that’s what makes them chewy. Trust the process.
• Forgetting to drain wet pumpkin: If your pumpkin purée is watery, blot it a bit first or your cookies will go limp. Nobody likes limp cookies.
• Thinking raisins are optional: They’re literally the MVP of texture here. Even if you hate them, try at least one batch their way. You might convert.

Alternatives & Substitutions

• No raisins? Use cranberries for a tart twist, or chocolate chips for dessert-level indulgence.
• Want gluten-free? Swap the flour for a 1:1 gluten-free blend and use certified GF oats.
• Butter-free zone? Coconut oil works fine (just know it’ll change the flavor slightly).
• Not a spice fan? Weird flex, but okay—stick with just cinnamon.
• Want extra chew? Add a tablespoon of molasses. It’s a game-changer, IMO.

FAQs

Can I make the dough ahead of time?

Yep! Store it covered in the fridge for up to 48 hours. Just let it sit at room temp for 15 minutes before baking so it’s scoopable again.

Do these freeze well?

Totally. Once baked and cooled, freeze them in an airtight container for up to 3 months. Just reheat in the microwave for that fresh-baked vibe.

Can I use quick oats instead of old-fashioned?

You can, but your cookies might lose that hearty texture. Still tasty though—so no real harm done.

What if I hate raisins?

You’re not alone. Swap them for chopped nuts, dried cranberries, or mini chocolate chips. Raisins will forgive you. Eventually.

Do I need to chill the dough?

Not at all! That’s the beauty of this recipe. Mix, scoop, bake—done. Perfect for when patience isn’t your strong suit.

Can I double the recipe?

You should double it. Because after the first batch disappears mysteriously (blame the “cookie elves”), you’ll wish you had more.

Final Thoughts

These Pumpkin Oatmeal Raisin Cookies are your golden ticket to fall happiness. They’re soft, chewy, spiced just right, and dangerously snackable. Perfect with a cup of tea, coffee, or—let’s be honest—straight from the baking rack.

So go ahead: bake a batch, fill your kitchen with that dreamy autumn aroma, and pretend you’ve got your life together for at least 20 minutes. You’ve earned it, cookie champ. 🍂