Go Back
whole food Halloween

Spiced Pumpkin-Raisin Cookies


  • 1 cup almond flour
  • 2/3 cup old-fashioned oats
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground allspice
  • 3/4 cup raw 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 350 degrees
  • 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 (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inchdiameter
  • 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. Using a metal spatula, transfer
  • the cookies to a rack and cool completely.