Chewy Pumpkin Oatmeal Raisin Cookies

Chewy Pumpkin Oatmeal Raisin Cookies

Kids coast to coast are throwing up a collective YIPPPEEEE!! as school lets out for the year. My daughters are enjoying their very last day today and I baked eight dozen of these addictive little babies yesterday as teacher gifts.

Oatmeal Raisin Cookies + Pumpkin = OH MY GOOOODNESSSS!!!!

These cookies are unbelievably good. So good you will find yourself eating half a dozen within minutes if you’re not careful. Irresistibly chewy and fabulously flavorful, they’re soft and sweet and amazingly delicious. I seriously can’t say enough about them. Bake them and you’ll see!

Whole and ground flaxseeds are sold in many supermarkets and health food stores, often with the baking supplies or in the bulk bins. You can buy flaxseeds whole and grind them yourself in the blender or spice grinder; whole flaxseeds will keep for about a year if stored in an airtight container away from the light. Ground flaxseed meal is more convenient, but it’s also fairly perishable because of the oil in the seeds. After use, seal well and store in the freezer; ground flaxseed meal will keep for weeks to months this way.

Recipe adapted from Isa Chandra Moskowitz’s Vegan with a Vengeance. (You ROCK, Isa!!)

Chewy Pumpkin Oatmeal Raisin Cookies

Yields 4 dozen

SODIUM CONTENT: 1 mg per cookie


1 c. pumpkin puree
1 2/3 c. sugar
2 T. molasses
1 1/2 t. pure vanilla extract
2/3 c. canola oil
1 T. ground flaxseeds
2 t. Ener-G sodium-free baking soda
1 t. ground cinnamon
1/2 t. ground nutmeg
1 c. unbleached all-purpose flour
1 c. white whole wheat flour
1 1/3 c. rolled oats
1 c. seedless raisins


Preheat oven to 350 degrees. Spray two baking sheets lightly with oil and set aside.

Measure the ingredients into a large mixing bowl and stir together using a rubber spatula, scraping the bottom and sides of the bowl to incorporate everything fully.

Scoop batter out by tablespoonfuls – a small retractable ice cream scoop works wonderfully here – and place on the prepared baking sheets.

Place sheet/s on middle rack in oven and bake 16 minutes. Remove from oven and transfer cookies to a wire rack to cool.

Repeat process with remaining batter. Once cool, store cookies in an airtight container.

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