I admit, I rushed to Starbucks on September 4 to be reunited with the best fall drink around: Pumpkin Spice Latte. While I was sipping on my wonderful, warm drink, I began to think what other great pumpkin recipes are out there. To my surprise, pumpkin is everywhere in the baking world. Cookies, cakes, cupcakes, soup, even pumpkin mac & cheese fill Pinterest Pumpkin Recipe Board. I’m pretty sure I’ll be turning into a pumpkin this fall because I’m bound to try all of them!
My first pumpkin recipe I tried was Giada De Laurentiis, Pumpkin Raisin Cookies. They were absolutely delicious! I’m not the biggest fan of Raisins, so I substituted them for walnuts. For healthier options, try Coconut Oil or Almond Flour. Happy Baking!
Spiced Pumpkin-Raisin Cookies
1 cup all-purpose flour
2/3 cup old-fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground allspice
3/4 cup raw sugar, plus additional for sprinkling
1/2 cup canned pumpkin puree
1/3 cup vegetable oil
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1/2 cup raisins
Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.
Recipe courtesy of Giada De Laurentiis