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.

Julia Levy
Source:, July 2020


Recipe Summary

10 mins
50 mins
Nutrition Profile:


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; protein 2.4g 5% DV; carbohydrates 15.7g 5% DV; exchange other carbs 1; dietary fiber 1.5g 6% DV; sugars 8.1g; fat 2.8g 4% DV; saturated fat 0.4g 2% DV; cholesterol 9.3mg 3% DV; vitamin a iu 967.4IU 19% DV; vitamin c 0.3mg 1% DV; folate 7.8mcg 2% DV; calcium 30.6mg 3% DV; iron 0.7mg 4% DV; magnesium 22.9mg 8% DV; potassium 109.8mg 3% DV; sodium 80.3mg 3% DV; added sugar 5g.