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.
