Pumpkin-Oat Cookies

2  cups		all-purpose flour
1  cup		quick-cooking oats
1  teaspoon		baking soda
1  teaspoon		ground cinnamon
1  cup		unsalted butter, at room temperature
1/2  cup		sugar
1  cup		packed brown sugar
1		large egg, at room temperature
1  teaspoon		pure vanilla extract
1  cup		pumpkin puree (not pumpkin pie filling)
2/3  cup		raisins (optional)

Tip: Click on the ingredient links to learn the nutritional information for all the Pumpkin-Oat Cookies ingredients. The serving size for any ingredient in Pumpkin-Oat Cookies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a medium bowl, combine the flour, oats, baking soda and cinnamon.

In a large bowl, cream the butter and sugars together with an electric mixer until light and fluffy. Add the egg, vanilla and pumpkin. Mix again until blended. Add the dry ingredients and mix until combined. Stir in the raisins, if using.

Drop the dough by rounded tablespoons two inches apart onto the prepared baking sheets. Bake in the oven until the edges look lightly brown, about 15 minutes. Let the cookies rest in the pan for 1 minute, then remove with a spatula and allow to cool on racks. Repeat with the remaining dough.

Tip: For more rounded and uniform looking cookies, use a cookie dough scoop.