These tender pumpkin-oatmeal cookies have the perfect amount of sweetness from brown sugar and raisins and a slightly nutty flavor from almond butter. Enjoy them as an after-school snack or a healthy dessert. Several testers also said they'd love to eat them with a cup of coffee in the morning. Source:, July 2020

Julia Levy


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Combine pumpkin, brown sugar, almond butter, egg and vanilla in a small bowl; set aside. Whisk oat flour, cinnamon, baking soda, baking powder, salt, nutmeg and ginger in a medium bowl. Stir the pumpkin mixture into the flour mixture. Fold in oats and raisins.

  • Drop 10 heaping tablespoonfuls of dough about 1 inch apart on the prepared baking sheet. Slightly flatten, if desired. Bake until lightly browned, about 10 minutes. Let cool on the pan for 3 minutes before transferring to a wire rack to cool completely, about 20 minutes. Repeat with the remaining dough.


Equipment: Parchment paper

To make ahead: Store cookies in an airtight container at room temperature for up to 3 days.

Nutrition Facts

93 calories; 2.8 g total fat; 0.4 g saturated fat; 9 mg cholesterol; 80 mg sodium. 110 mg potassium; 15.7 g carbohydrates; 1.5 g fiber; 8 g sugar; 2.4 g protein; 967 IU vitamin a iu; 8 mcg folate; 31 mg calcium; 1 mg iron; 23 mg magnesium; 5 g added sugar;