These spiced pumpkin oatmeal cookies are a delightful twist on a classic treat, combining warm spices with the comforting flavors of pumpkin and oats.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a medium bowl, whisk together the flour, oats, baking soda, cinnamon, nutmeg, and salt.
Mixing the dry ingredients thoroughly ensures even distribution of the leavening agents and spices.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
Creaming the butter and sugars adds air to the mixture, resulting in a lighter cookie texture.
Beat in the egg and vanilla extract, then mix in the pumpkin puree until well combined.
Ensure the wet ingredients are at room temperature for easier mixing.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Avoid overmixing to prevent the cookies from becoming tough.
Fold in the raisins evenly throughout the dough.
You can soak the raisins in warm water for 10 minutes beforehand to make them plumper.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Using a cookie scoop ensures uniform cookie sizes for even baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Rotate the baking sheet halfway through baking for even cooking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on the baking sheet helps the cookies set and prevents breakage.
Serve the cookies with your favorite beverage and enjoy!
Store any leftovers in an airtight container to keep them fresh.
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