Oatmeal Raisin Cookies featuring Pumpkin Pie Spice

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oatmeal raisin cookies pumpkin pie spice seasoning victoria gourmet recipe

Crunchy on the edges, chewy in the middle, loaded with plump raisins and scented with cinnamon, ginger, cloves, nutmeg and allspice, these cookies are perfect anytime


2 tablespoons Pumpkin Pie Spice
3 sticks unsalted butter, room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1 tablespoon baking soda
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups all-purpose flour
3 cups oatmeal (not quick cook)
2 cups raisins, craisins and/or currents

Recipe Info

Difficulty Level: 
Prep Time: 
20 minutes
Cook Time: 
12-15 minutes
Refrigeration Time: 
1 hour
Total Time: 
1 hour, 32-35 minutes
Serving size: 


1. In the bowl of a stand mixer or with a handheld mixer, cream butter and sugars until creamy, about 3 minutes.
2. Add in the eggs one at a time, beating well between each addition. Add in the vanilla extract.
3. Add in baking powder, baking soda, salt, pumpkin pie spice and 1 cup of flour. Mix well.
4. Add in remaining 2 cups flour, mix until there are no streaks of flour are present.
5. Add in the oatmeal and raisins, mix until oatmeal and raisins are thoroughly combined.
6. Refrigerate 1 hour.
7. Preheat oven to 350º
8. Using a 1/4 cup scoop or 2 spoons, drop mounds of dough, space 2 inches apart onto sheet pans lined with parchment paper or silicone mats.
9. Bake for 12-15 minutes. Remove from oven, let the cookies sit on the pan for 1 minute, then transfer to a wire cooling rack. Cool completely.
10. Cookies can be stored in an airtight container for 3 days or frozen for 2 months. Makes 48 cookies.


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Recipe Tip:
When the middle is just set, this is when I remove the cookie from the oven- this leads to a chewier cookie.
pumpkin pie spice cinnamon clove ginger nutmeg victoria taylor