Pumpkin Oatmeal Raisin Cranberry cookies

I suppose I could call them PORC cookies. Would you like a porc cookie? I didn't think so.

I've been on a quest for the perfect pumpkin cookie for years. My mother made a spiced pumpkin cookie that I just loved. She'd slather penuche frosting on top and my mouth would be transported to pumpkin heaven. Oh my. Mom lost her recipe ages ago, thus my search.

This recipe is the closest thing to my idea of the perfect pumpkin cookie I've found so far. And it's full of nutritious goodness, too! They're also low in fat and this recipe is vegan! I originally found this recipe here. I've modified it some.

The kids love these cookies. They'll do extra chores to get some more!

Pumpkin Oatmeal Raisin Cranberry Cookies

In a medium sized bowl, mix together:

2 c flour
1 1/3 c rolled oats
1 tsp baking soda
3/4 tsp salt
1/2 tsp nutmeg

In a large bowl, mix together:

1 2/3 c sugar (I use a blend of splenda and sugar)
2/3 c canola oil
2 T molasses
1 c canned pumpkin
1 tsp vanilla

Add the dry ingredients to the large bowl in 3 batches, folding to combine. (I use the dough hooks on a mixer. Works a treat!)

Add 1 1/2 cups raisins and dried cranberries. Mix.

Drop by tablespoon onto cookie sheet.

Bake 10 minutes at 350. Cool on wire rack.


The original recipe calls for 1/2 cup chopped walnuts. Since my kids attend nut-free schools (luckily the restriction doesn't apply to the kids) I do not use any nuts. Next time I make them, I'm going to add ground flaxseed in place of the nuts.