1 cup all-purpose flour 2/3 cup old-fashioned oats 1 tsp ground cinnamon 1/2 tsp baking soda 1/2 tsp fine salt 1/4 tsp ground allspice 3/4 cup raw sugar 1/2 cup canned pumpkin puree 1/3 cup vegetable oil 1 tbsp pure maple syrup 1 tsp vanilla extract 1/2 cup raisins dash of flaxseed
Position a rack in the center of the oven and preheat to 350°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 the raisins.
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). 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.
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