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Hello October!
Right on cue the temperatures have dropped from perfect 70 to 80 degree days to low to mid 60s. These cooler temperatures mean that it’s officially baking season! Plus soup and warm beverage season! AANNDD all of the pumpkins, and squash, and apples- oh my!
If you can’t tell, I am a little excited about all of the yummy, comforting foods that fall brings. As a kid I used to dread fall. It meant that school was starting, days got shorter, and that I had to wear pants instead of shorts (those darn pants!). As an adult I have embraced the change in season by making use of all of the warming fall flavors and produce. As a kid I thought anything below 70 degrees was freezing. I now appreciate the cooler weather (mostly because we don’t have central air) as a cozy change. Funny how things change as you get older. Mostly I love fall because it means I get to bake with lots of warming spices.
Let’s get baking!
Ready! Set! PREHEAT YOUR OVENS!!!
What better way to kick off October than with some soft, chewy, Pumpkin Oatmeal Raisin Cookies?
First things first: there are two new ingredients I am using in this recipe that you should know about:
Coconut Sugar: Actually I sneaked some coconut sugar into my Homemade Applesauce so it’s not exactly brand new. Coconut sugar is made from flower buds of the coconut palm plant. It is much lower in fructose than is regular granulated or brown sugar, and it is lower on the glycemic index. It can be used to replace granulated sugar in most recipes. I have experimented with coconut sugar and am in love! Expect to see it used in future recipes.
Oat Flour: With all of the gluten-free baking and cooking I have done I am very late to jump on the oat flour train. I have only baked with it twice, but let me tell you, my friends, there is no turning back. I am in love! Oat flour is great because it’s inexpensive, easy to make yourself, and only contains 1 ingredient. Ground oats! Seriously, all you do is buy your fave brand of oats (make sure to get certified gluten-free oats if gluten is a concern), plop them into your food processor and whiz them up until they reach a flour consistency. When baking with oat flour the texture is soft, slightly hearty, and mild in oat flavor. The result is your baked goods will be light, fluffy, and tender, and no one will notice that they’re gluten-free.
Even if you don’t eat gluten-free, oat flour is a great ingredient to incorporate into your baking arsenal. Compared to all-purpose flour, oat flour has a ton of fiber and protein and is packed with magnesium and iron, which is way more than what all-purpose flour offers. Any baked goods made using oat flour will help you stay full longer.
A fair warning: do yourself a huge favor and make yourself a nice big batch of oat flour. That is if you want to join me in a tasty fall-baking extravaganza!
So, about those Pumpkin Oatmeal Raisin Cookies!
If you like oatmeal raisin cookies, and you like pumpkin, then these cookies are for you. They are so tender, soft, and packed full of chewy oats, plump raisins, and beautiful pumpkin + all the warming spices that go with it.
P.S. if you are a raisin hater (I know you’re out there), you could totally sub the raisins with dark chocolate chips. That would be ahhhhmazing! Please make some and then share with me. Okay?
Real life moment: it is so, so hard to write this post about these comforting Pumpkin Oatmeal Raisin Cookies when I know they are sitting on my kitchen counter waiting to be devoured. The temptation is real!
I hope you will give these cookies a try. If you do, don’t forget to leave a comment below and let me know how it goes. I love hearing your thoughts! Cheers friends!
Pumpkin Oatmeal Raisin Cookies (GF)
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 15 to 18 cookies 1x
- Category: Gluten-free
- Cuisine: Dessert, Fall
Description
Pumpkin Oatmeal Raisin Cookies are kept gluten-free by using oat flour. They are chewy, tender, and perfect for fall!
Ingredients
- 1 cup oat flour (make by grinding oats in food processor until they reach flour-like consistency. Make sure to measure after you process the oats).
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- Pinch of salt
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 3 tablespoons + 1 teaspoon honey
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon coconut oil, melted
- 2 tablespoons coconut sugar (or sub brown sugar)
- 1/4 cup oats (whole)
- 1/2 cup raisins (can sub in dark chocolate chips)
Instructions
- In a small mixing bowl combine the oat flour, baking soda, pumpkin pie spice, and salt. Set aside.
- In a large bowl beat together the pumpkin puree, honey, egg, vanilla extract, and coconut oil with a hand mixer or stand mixer, until well combined. Add the coconut sugar and beat to incorporate.
- Add half of the oat mixture into the wet ingredients and slowly incorporate with the mixer. Once incorporated add the other half of the dry ingredients and mix to combine.
- Using a spatula gently stir the whole oats and raisins into the batter. Place the batter in the freezer to chill for 15 minutes.
- Preheat your oven to 350 degrees. Lightly spray a large cookie sheet with cooking spray.
- Once the cookies have chilled use a medium-sized cookie scoop to scoop out the dough onto the cookie sheet. Using the back of your cookie scoop gently press down the cookies, just slightly.
- Bake the cookies for 8 to 10 minutes. You will know they are done when the cookies are slightly firm on the top; they will still be very soft in the middle. They will firm up as they cool. Make sure to not overbake the cookies, as they will dry up. Allow the cookies to cool for 10 minutes before removing from the cookie sheet.
- Store in an airtight container on the counter for up to 4 or 5 days, and even longer in the refrigerator.
Notes
Make sure you use certified gluten-free oats if consuming gluten is a concern for you.
Prep time does not include time that the dough is chilled in the freezer.
Recipe adapted from Chelsea’s Messy Apron
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