Spiced Pumpkin-Raisin Cookies Serving Size - 8 Prepared By - DnD Recipe Rating * * * * *
			1 cup all-purpose flour 2/3 cup old fashioned oats 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1/4 teaspoon ground allspice 3/4 cup raw sugar 1/2 cup canned pumpkin puree 1/3 cup vegetable oil 1 tablespoon pure maple syrup 1 teaspoon vanilla extract 1/2 cup raisins
			Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper. In a medium bowl combine the flour, oats, cinnamon, baking soda, salt, and allspice. Stir to blend well. In a large bowl combine the sugar, pumpkin puree, oil, syrup and vanilla, whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in raisins. For each cookie, drop 1 generous tablespoon batter onto the prepared sheet, spacing the mounds about 1 inch apart. (Or use a mini ice cream scoop.) Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar. Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.