Although I’ve always loved raisins, I have never really liked them in cookies..until these. These Spiced Pumpkin Raisin Cookies are perfect for the fall and winter months with pumpkin, the ultimate blend of cinnamon and allspice and the best part is… they’re pretty healthy without tasting ‘healthy’ if you know what I mean. My kids and their friends absolutely devour these and every single time I make them, I say the same thing, “Why the heck didn’t I make more”?
Preheat your oven to 350F (180C). In a medium mixing bowl combine the spelt flour, oatmeal, cinnamon, baking soda, salt and allspice. In a large bowl combine the raw sugar, pumpkin puree, canola oil, maple syrup and vanilla.
Add the dry ingredients to the large bowl with the pumpkin puree and stir just to combine. Stir in the raisins.
Use a small ice cream scoop to drop the dough onto a Stone Cookie Sheet 
Bake until the cookies are browned around the edges and no longer sticky on top about 17-20 minutes. Cool on a wire rack.
I bet you’re wondering why you didn’t make more:)
Adapted from De Laurentiis. Giada. “Spiced Pumpkin Raisin Cookies”. Giada’s Feel Good Food.
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- 1 cup spelt flour
- ⅔ cups oatmeal
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp ground allspice
- ¾ cup raw sugar
- ½ cup canned pumpkin puree
- ⅓ cup organic canola oil
- 1 tbsp maple syrup
- 1 tsp vanilla
- ⅓ cup raisins
- Preheat the oven to 350F (180C).
- In a medium mixing bowl combine the spelt flour, oatmeal, cinnamon, baking soda, salt and allspice.
- In a large bowl combine the raw sugar, pumpkin puree, canola oil, maple syrup and vanilla.
- Add the dry ingredients to the large bowl with the pumpkin puree and stir just to combine.
- Stir in the raisins.
- Use a small ice cream scoop to drop the dough onto a stone cookie sheet (or use parchment paper) spacing each cookie about an inch apart.
- Flatten each cookie slightly.
- Bake until the cookies are browned around the edges and no longer sticky on top about 17-20 minutes.
- Cool on a wire rack.
What sized can of pumpkin puree? You call for 1/2 can, but don’t state the original can’s size
You asked what size can for the pumpkin purée. It just states 1/2 cup (not 1/2 a can) unless it mistakenly states that elsewhere in the recipe. I’ve sent you a screenshot. Hope that helps!
Enjoy,
Tara
Hi Tara, thanks for sharing this very appetizing recipe. Would you happen to know if coconut flour can be substituted for spelt flour? Thanks!
Nicole!! I don’t actually have any experience using coconut flour but the consensus seems to suggest that you need to be cautious and some experimentation is likely necessary.
“The ingredient ratio will be slightly different than recipes with traditional flour. When you are cooking with coconut flour there are a few things to keep in mind. Coconut flour readily absorbs more liquid and thus the ratio for substitution varies.”
Let me know if you try it. It’s not something I have considered using (until now;)