I am addicted to this Spiced Pumpkin Cookies recipe from Giada De Laurentiis, which is a healthy treat to satisfy your sweet tooth for fall and Halloween.
These Spiced Pumpkin Cookies are crisp, chewy, and not cake-like at all with the addition of pumpkin. The spices have just the right balance.
What is also nice in this recipe that there is no egg, butter, or nuts, so it is definitely vegan and great for people with allergies.
Spiced Pumpkin Cookies
- 1 cup all-purpose flour
- ⅔ cup old-fashioned oats
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ¼ teaspoon ground allspice*
- ¾ cup raw sugar, plus additional for sprinkling
- ½ cup canned pumpkin puree
- ⅓ cup vegetable oil
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup raisins (I substituted cranberries)
- Preheat oven to 350 degrees F.
- In a medium bowl combine flour, oats, cinnamon, baking soda, salt, and allspice. Stir to blend well.
- In a large bowl combine the sugar, pumpkin puree, oil, maple syrup, and vanilla, whisk to blend.
- Gradually stir the dry ingredients into the pumpkin mixture. Stir in raisins.
- On a baking sheet with parchment paper, drop one tablespoon of batter, leaving one inch apart between each cookie. Moisten your fingertips and flatten each cookie into a two-inch diameter round.
- Sprinkle each cookie with a bit more raw sugar.
- Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Transfer the cookies to a rack and cool completely.