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Stack of pumpkin spice oatmeal raisin cookies on a white plate with a red fabric background.
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Pumpkin Spice Oatmeal Raisin Cookies

These Pumpkin Spice Oatmeal Raisin Cookies combine chewy oats, plump raisins, and warm pumpkin spice into a fall-inspired cookie that’s perfect for sharing.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings 24
Calories 205kcal
Author Michelle Ordever

Equipment

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3½ cups quick oats
  • 1 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup raisins
US Customary - Metric

Instructions

  • Preheat the oven to 375°F/190°C/Gas 5. Line a large baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
    Clear mixing bowl with softened butter, granulated sugar, and brown sugar before being creamed together.
  • Beat in the eggs and vanilla extract until well combined.
  • In a separate bowl, whisk together oats, flour, pumpkin pie spice, baking powder, baking soda, and salt.
    Mixing bowl with oats, flour, and pumpkin pie spice, with a wooden spoon resting on top.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
    Bowl of creamed butter mixture with oats and flour mixture added on top, ready to be mixed.
  • Stir in the raisins.
    Mixing bowl with cookie dough and a pile of raisins on top before being stirred in.
  • Cover the dough and refrigerate for 30 minutes.
  • Scoop the dough into 24 equal-sized balls and place them on the prepared baking sheet, leaving space between each.
    Unbaked oatmeal raisin cookie dough balls placed on a silicone baking mat on a baking sheet.
  • Flatten slightly with the bottom of a glass (wet the glass to prevent sticking).
    Unbaked oatmeal raisin cookie dough pressed flat on a silicone baking mat, ready for baking.
  • Bake for 8–10 minutes, until golden brown around the edges.
    Golden brown oatmeal raisin cookies just out of the oven on a silicone baking mat.
  • Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
    Pumpkin spice oatmeal raisin cookies cooling on a wire rack, raisins visible on the surface.
  • Serve and enjoy with a glass of milk or a pumpkin spice latte!
    Stack of pumpkin spice oatmeal raisin cookies on a white plate with a red fabric background.

Notes

Tips

  • Wet the bottom of your glass before flattening the dough balls to prevent sticking.
  • For an extra flavor boost, soak the raisins in warm water for 10 minutes before adding them.
 

Substitutions

  • Swap raisins for dried cranberries for a tangy twist.
  • Add chopped pecans or walnuts for extra crunch.
 

Leftovers

  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Reheat in the microwave for 10–15 seconds to soften.
 

Freezing

  • Store the baked cookies in the freezer for up to 3 months. Thaw at room temperature before serving.
  • Dough can also be scooped and frozen on a tray, then stored in a freezer bag. Bake directly from frozen, adding 1–2 minutes to the baking time.
Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety https://www.foodsafety.gov/ (USA) | Food Standards Agency https://www.food.gov.uk/ (UK)

Nutrition

Calories: 205kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 67mg | Potassium: 118mg | Fiber: 2g | Sugar: 13g | Vitamin A: 256IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 1mg