I know this post should start with my love for Fall, the season of spices, and of course this Pumpkin Pie Oatmeal Raisin Cookies but somehow I feel like there’s a lot I have to say because I haven’t been posting much the past week. So many things have happened and life just became too busy.
Typhoon Yolanda hit the country last week and it resulted in a devastating, sad, and traumatic experience. Everyone did their job in helping the victims. Some offered their prayers, other donated food, clothings and other needs. Our family were able to put up 7 big bags of old clothes and boxes of bottled water, noodles, cookies and canned goods which I took to McDonalds MCU because they were accepting donations in partnership with DSWD and ABS-CBN. Donating felt really good but going online and reading people’s different opinions about what should you do and what you should not do, didn’t. There were too many different opinions and a lot of them felt negative. It was hard to remain positive reading all those negativity. So I chose not to post anything and not to go online except when I needed to.
Ykaie celebrated her 6th Birthday last Nov 19. Instead of our usual themed parties, we decided to give it a rest and just go on a staycation. We went to Estrellas de Mendoza in San Juan, Batangas. I will tell you all about it in my upcoming posts and, of course, at The Wandering Peach.
Sis has a guest from another country who arrived on the 20th. I’ve been a bit busy chauffeur-ing them around Manila I missed wearing these new accessories I got from a brilliant designer. Alam nyo naman, second job ko ang pagiging family driver..ehem.
I’ve a new kitchen playmate — the Breville Multi Chef– which I’ve been itching to use the moment I received it. I promise to play with it in the coming days.
In addition, I’ve been feeling a bit overwhelmed about everything that’s been going on in my life right now. There’s just too much going on and I don’t know where to start!
I figured going back to baking and eating and smelling the food I love would be a wonderful way to get back on track. So with Ykaie’s help, I was able to come up with this: Pumpkin Pie Oatmeal Raisin Cookies.
Hey, it’s still November, right? Not too late for any Pumpkin Pie recipe. Besides, I noticed I don’t have an Oatmeal Raisin Cookie recipe in here and it’s one of the cookie flavors I love!
So I had some Monday night aromatheraphy this week. The smell of cinnamon, nutmeg, cloves, ginger, and all spice wafting through the kitchen was gloriously relaxing. It felt so right and it felt like it was something I was looking forward to since November 1st.
I am down to four cookies and I still haven’t had enough. I just have this big Pumpkin Pie craving to satisfy.
Pumpkin Pie Oatmeal Raisin Cookies
- 2 cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1/2 baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp allspice
- 1 cup butter, softened
- 1/2 cup white sugar
- 1 cup brown sugar
- 1 cup pumpkin puree
- 1 egg, beaten
- 2 tsp vanilla extract
- 1 1/2 cup raisins
- Combine flour, old-fashioned oats, baking soda and spices in a bowl and set aside.
- Cream together butter and sugars until light and fluffy.
- Add pumpkin puree, egg, and vanilla and mix until well combined.
- While mixer is running, slowly add in flour mixture until combined.
- Stir in raisins.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Scoop dough with ice cream scooper or spoon and drop onto lined baking sheets.
- Press dough down slightly with the back of a spoon because it’s very thick, it doesn’t spread when you bake it.
- Bake for 15-17 minutes or until just lightly browned.
- Cool for 3-4 minutes on baking sheets before removing to wire racks to cool completely.