Pumpkin Oatmeal Raisin Cookies
Votes: 1
Time: 40 min.
Complexity: easily
Quantity: 23 - 26 pcs.
Complexity: easily
Quantity: 23 - 26 pcs.
The classic, warm aroma of autumn spices like cinnamon and allspice infuses these soft oatmeal and pumpkin puree cookies. Giada De Laurentiis also adds a touch of raisins for a firmer texture.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup canned pumpkin puree
- 2/3 cup extra-virgin rolled oats
- 1 cup premium wheat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 tsp fine salt
- 1/4 tsp ground allspice
- 3/4 cup unrefined sugar, plus extra for sprinkling
- 1/3 cup vegetable oil
- 1 tbsp. l. natural maple syrup
- 1 tsp vanilla extract
- 1/2 cup raisins
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Recipes with similar ingredients: pumpkin puree, rolled oats, raisin, premium flour, vanilla extract, maple syrup, cinnamon, allspice
Cooking the dish according to the recipe:
- Position a rack in the center of the oven and preheat to 180°C. Line two large baking sheets with parchment paper.
- In a medium bowl, combine flour, oats, cinnamon, baking soda, salt, and allspice. Mix well.
In a large bowl, combine the sugar, pumpkin puree, vegetable oil, maple syrup, and vanilla extract. Using a silicone spatula, gradually fold the dry ingredients into the pumpkin mixture. Stir in the raisins. - For each cookie, scoop out a heaping tablespoon of dough and drop them onto the prepared baking sheet in a mound, spacing them about 2.5 cm apart (you can use a small ice cream scoop).
Wet your fingertips with water and press the dough into a 5cm diameter circle. Sprinkle each cookie with a small amount of unrefined sugar. - Bake until browned and slightly firm when pressed, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a wire rack and let cool completely.
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