Princeton & Pumpkin Oatmeal Raisin Cookies

Last Sunday, I took a ride to Princeton to visit an old friend with a new baby. It was an exquisite fall day — warm in the sun, cool in the shade, and changing foliage everywhere you looked. So after lunch, we packed up the littlest member of the family for a stroll into town.

Headed for a walk around the Princeton University campus, we couldn’t make it through Palmer Square without a stop at The Bent Spoon. Well-known for its delicious ice cream and sorbet,

and, yes, cupcakes,

it was no surprise that it was packed on a Sunday afternoon.

The bourbon vanilla ice cream with sea salt caramel was worth the wait, but too good to pause for a “before” picture!

With a little sugar buzz to spur us on, we made our way to campus. Founded before the American Revolution, the historic buildings

(Whig Hall: Nation’s Oldest Political, Literary, and Debate Society)

and stunning architecture

were a gorgeous contrast for the changing leaves.

(Alexander Hall: Performance Venue)

And we weren’t the only ones who thought it was a picture perfect place to spend an afternoon!

I left Princeton feeling inspired by fall and wanting to bake something simple enough for a busy working mom with two kids and two cats to fill a new home’s kitchen with the smell of something sweet — Pumpkin Oatmeal Raisin Cookies!

This recipe was modified from Very Best Baking.

Click Here to Print This Recipe

Yield: 54 cookies


  • 2 cups flour
  • 1 1/3 cups old-fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cup raisins


Preheat oven to 350 degrees. Lightly grease cookie sheets.

Combine flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt in a medium bowl. Set aside.

Beat butter, brown sugar, and sugar in a stand mixer until light and fluffy, 2-3 minutes. Add pumpkin, egg, and vanilla extract and mix well. Add flour mixture, half at a time, and mix well. Fold in raisins.

Drop by rounded tablespoons onto prepared cookie sheets. Bake until cookies are lightly browned and set, approximately 15 minutes. Cool on cookie sheets for 2 minutes before removing to wire racks to cool completely.



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