Ingredients
Equipment
Method
Prep and preheat
- Preheat oven to 375°F and line baking sheets with parchment or a nonstick liner for easy release.
- Blot pumpkin puree dry, then set it aside so the cookies bake up golden instead of steaming.
Mix dry and wet
- Whisk together all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
- Beat softened unsalted butter with both brown sugar and granulated sugar, then mix until the texture looks light and cohesive.
- Add blotted pumpkin puree, egg, and vanilla, mixing just until smooth and uniform.
Combine and shape
- Fold the flour mixture into the wet ingredients until no dry streaks remain.
- Fold in old-fashioned rolled oats, then fold in raisins or dried cranberries if using.
- Scoop 2-tablespoon rounds and place them on the lined sheets, leaving space between each cookie.
- Sprinkle cinnamon sugar over each cookie so the tops look dusted and ready to caramelize.
Bake and cool
- Bake for 10–12 minutes at 375°F until the edges are golden and the centers look set.
- Cool on the pan for 5 minutes, then transfer to a rack to finish cooling.
Notes
For the best texture, blot the pumpkin puree very well—excess moisture can make cookies spread too much. Store airtight at room temperature up to 4 days, or refrigerate up to 7 days; freeze baked cookies up to 2 months. For a dairy-free swap, use a 1:1 vegan butter substitute (softened) instead of unsalted butter.