Ingredients
Equipment
Method
Prep the oven and dry mix
- Preheat the oven to 375F and line baking sheets. This ensures the cookies start baking as soon as they are scooped.
- Blot the pumpkin puree dry. Patting it helps prevent excess moisture.
- Whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Mix until the spices are evenly distributed.
Make the dough
- Beat the softened unsalted butter with the brown sugar and granulated sugar. Continue until the mixture looks smoother and lighter.
- Add the blotted pumpkin puree, then beat in the egg and vanilla. Stop once everything is incorporated.
- Fold in the flour mixture and the old-fashioned rolled oats. Mix just until no dry streaks remain.
- Fold in the raisins or dried cranberries if using. Distribute them evenly through the dough.
Scoop, top, and bake
- Scoop 2-tablespoon rounds onto the prepared baking sheets. Space them apart so they have room to spread.
- Sprinkle cinnamon sugar over each dough round. Add a light, even coating so the tops look speckled.
- Bake for 10-12 minutes at 375F until the cookies are golden. Look for caramelized edges and set centers.
- Cool on the pan for 5 minutes. This helps the cookies firm up before moving them.
Notes
Pro tip: blottng the pumpkin puree dry is key for thick cookies instead of spreading. Store airtight at room temperature for up to 4 days or in the refrigerator for up to 7 days; freeze baked cookies up to 2 months. For a dairy-free swap, use a 1:1 plant-based butter stick and proceed the same way—texture may be slightly softer.