Spiced Oatmeal Raisin Cookies.

Believe it or not, I’m not one of those folks who devotes an entire cabinet of the kitchen to canned pumpkin.  I do love me some pumpkin pie, and everything about pumpkin pie spices makes me happy, but the canned stuff itself?  Eh, I can take it or leave it.

This weekend I was on a mission to bake cookies.  When baking, I usually try to incorporate a few healthy swaps in order to reduce the overall calories and bulk up the nutrition just a bit.  The last time I made (delicious) vegan chewy chocolate chip cookies, I swapped out the oil for one ripe banana, and found out that some of you guys are hardcore banana haters.  Man, I had no idea!

I vowed that next time I would keep my banana-free friends in mind.  I made two different versions of these using healthy oil replacements – one with applesauce and another with canned pumpkin.  The pumpkin won by a landslide – better texture, taste, and overall just a much better cookie.  These cookies are definitely one good reason to have at least a can or two of pumpkin in your kitchen.

Spiced Oatmeal Raisin Cookies

IMG_2625 (640x427)

Print this recipe!

Ingredients:  (makes 2 dozen cookies)

  • 1 1/4 cup whole wheat flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/2 cup Earth Balance
  • 1/3 cup sucanat or cane sugar
  • 1/3 cup (loosely packed) light brown sugar
  • 1/2 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 2 tbsp non-dairy milk
  • 1/2 cup raisins

Instructions:  Start by preheating your oven to 350 degrees F.  Mix all dry ingredients and spices in a mixing bowl until combined. 

IMG_2619 (640x427)

Using a stand or hand mixer, cream together the Earth Balance and two sugars.  Once it is light and fluffy, add the canned pumpkin, vanilla, and milk.  Beat it!

IMG_2620 (640x427)

Slowly add the dry ingredients to the mixer until combined into a cookie dough.  Fold in the raisins and combine!

IMG_2621 (640x427)

Scoop dough onto a greased cookie sheet.  Since I used a cookie scoop that made them more ball-like (what?), I flattened these down with a spatula before baking them.

IMG_2623 (640x427)

Bake for 12 minutes or until golden brown on the bottom.  Cool on a cooling rack, plate, and serve!

IMG_2628 (640x427)

These cookies have just the right fall spices that make you want to put on a puffy vest, drink hot cider, and dig out your leaf-shaped platter.  Just me? 

IMG_2630 (640x427)

And at only 95 calories a piece, there is no excuse to not eat several. 

IMG_2632 (640x422)

Happy October – enjoy!