1 c all-purpose flour ¾ c old-fashioned oats ½ teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon Kosher salt ½ c unsalted butter, room temperature ¼ c sugar ¼ c brown sugar ½ c pumpkin purée 1 large egg ½ teaspoon vanilla extract ¼ c chopped pecans ¼ c raisins
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Whisk together flour, oats, baking soda, cinnamon and salt in a medium bowl. Beat butter and sugars together in a large bowl at medium speed until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Then add in flour mixture, mixing well. Stir in walnuts and raisins. Drop by rounded tablespoons onto prepared baking sheets. Bake 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.