Spiced Pumpkin-Raisin Cookies

• 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, plus additional for sprinkling
• 1/2 cup canned pumpkin puree
• 1/3 cup vegetable oil
• 1 tablespoon pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup raisins

1. Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
2. In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice.
3. Stir to blend well.
4. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend.
5. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture.
6. Stir in the raisins.
7. For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop).
8. Using moistened fingertips, flatten each to a 2-inch-diameter round.
9. Sprinkle each cookie with a bit more raw sugar.
10. Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes.
11. Using a metal spatula, transfer the cookies to a rack and cool completely.

flour, oldfashioned oats, ground cinnamon, baking soda, salt, ground allspice, sugar, pumpkin puree, vegetable oil, maple syrup, vanilla, raisins

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/spiced-pumpkin-raisin-cookies-recipe.html (may not work)