Sunday, October 18, 2020

Giada's Spiced Pumpkin-Raisin Cookies


'Tis the season for pumpkin spice, Spiced-Pumpkin-Raisin Cookies it is! And guess what? They're healthyish cookies (minus the sugar). And vegan! That's right...there's no butter or eggs in these cookies. What are you waiting for? Get on your pumpkin game and start making these now!

You begin by mixing together the dry ingredients: flour, old-fashioned oats, cinnamon, baking soda, and salt. Then you add the dry mixture to a wet mixture of: canned pumpkin, sugar, maple syrup, vanilla, and oil. Then you sprinkle the raisins in! It's simple and delicious! Plus, you probably already have all the ingredients on hand right now!

These cookies are just about perfect. They have a mild pumpkin flavor, the spice is just right (not overpowering), and the raisins add a wonderful chew! If you can only get your hands on one can of pumpkin this year, give this recipe a try! I cannot say enough good things about them, and I'm not the only one. They have a 5-star rating over on the Food Network too! Check out the video below.

Spiced Pumpkin-Raisin Cookies

Adapted from Food Network

by Giada De Laurentiis

Makes 15 or so cookies


1 cup all-purpose flour

2/3 cup old-fashioned oats

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/4 teaspoon ground allspice

3/4 cup 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 350F. 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. Using moistened fingertips, flatten each to a  2-inch diameter round, Sprinkle each cookie with a bit more 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. 



  1. I'm generally iffy on raisins in my cookies, but maybe if I sold them to myself as breakfast cookies, I could be into them. Hmmm.

  2. Pumpkin in cookies. They look so right for the fall. Can you use fresh pumpkin as substitution to canned pumpkin puree?


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