You will love these flourless oatmeal raisin cookies’ pumpkin and cinnamon raisin cookies. These are warm, comforting, and chewy and are a great gluten-free cookie option for autumn. These cookies are a quick treat to whip up anytime you are craving a pumpkin spice treat this fall!
These cookies are delicious and healthy enough to eat for breakfast! They bake in just a few minutes and have very little prep time. If you have gluten sensitivity, then I suggest using gluten-free oats. This is one of my favorite pumpkin recipes. All you need is a few pantry ingredients to make these comforting morsels.
These cookies will bake longer than most cookies. These contain a lot of moisture because there is no flour. They will remind you of baked oatmeal breakfast cookies. You can use a chia seed egg to make this vegan.
1 cup of rolled oats- do not use quick oats
1/2 teaspoon of salt
One teaspoon cinnamon
One teaspoon of baking powder
1 cup of canned pumpkin puree, NOT pumpkin pie puree
Two tablespoons butter
1/2 cup brown sugar
1/2 cup raisins
Optional Additional Ingredients: ( not all together) flaxseeds, chia seeds, 1-2 teaspoons pumpkin pie spice, cloves, nutmeg, allspice, ginger, one teaspoon vanilla extract, dried cranberries, or chocolate chips.
* You can choose to sub butter with coconut oil
* You can choose to sub coconut sugar for brown sugar.
parchment paper or a silicone baking mat, hand mixer, mixing bowls
1. Preheat oven to 350 degrees
2. Blend oats, salt, cinnamon, and baking powder in a large mixing bowl.
3. Whisk pumpkin, butter, egg, and brown sugar in a second bowl.
4. Add dry ingredients to the wet ingredients mixture.
5. Fold in raisins.
6. Line baking sheets with parchment paper.
7. Using a cookie scoop, drop cookie dough evenly onto the baking sheet one inch apart.
8. Bake for 20 minutes
9. Remove cookies from the oven. Cool on a wire rack and serve.
You will love this easy pumpkin dessert’s chewy texture and sweet and savory flavors. These gluten-free pumpkin oatmeal cookies are comforting yet healthier than other fall desserts.
You can store these in an airtight container at room temperature for two days. The refrigerator for five days of the freezer for up to a month.
Nutrition: Pumpkin contains fiber, and oatmeal contains protein. These cookies contain beneficial nutritional value.
Flourless Pumpkin Oatmeal Raisin Cookies
- 1 cup rolled oats NOT quick oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 cup pumpkin puree
- 1 egg
- 6 tablespoons brown sugar
- 1/2 cup raisins
- 2 tablespoons coconut oil or butter
Preheat oven to 350 degrees.
In a bowl, mix oats and cinnamon together and set aside.
In another bowl, mix all of the other ingredients together.
Add the cinnamon and oats into the second bowl and mix.
Make 1 inch balls on a cookie sheet and press down the cookie dough down with a fork.
Bake the cookies for 20-25 minutes, or until the bottom of the cookies are brown and crisp.
Did you make these oatmeal raisin pumpkin cookies? I would love to hear how they turned out for you! Please comment below this blog post or tag me on social media and let me know how they turned out for you! You can find me on Facebook, Pinterest, Instagram, and Twitter.