Pumpkin Oatmeal Raisin Cookies

Ingredients:

• 1/2 cup canned pumpkin puree
• 2/3 cup extra-virgin rolled oats
• 1 cup premium wheat flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 tsp fine salt
• 1/4 tsp ground allspice
• 3/4 cup unrefined sugar, plus extra for sprinkling
• 1/3 cup vegetable oil
• 1 tbsp. l. natural maple syrup
• 1 tsp vanilla extract
• 1/2 cup raisins

Preparation:

1. Position a rack in the center of the oven and preheat to 180°C. Line two large baking sheets with parchment paper.
2. In a medium bowl, combine flour, oats, cinnamon, baking soda, salt, and allspice. Mix well.
   
   In a large bowl, combine the sugar, pumpkin puree, vegetable oil, maple syrup, and vanilla extract. Using a silicone spatula, gradually fold the dry ingredients into the pumpkin mixture. Stir in the raisins.
3. For each cookie, scoop out a heaping tablespoon of dough and drop them onto the prepared baking sheet in a mound, spacing them about 2.5 cm apart (you can use a small ice cream scoop).
   
   Wet your fingertips with water and press the dough into a 5cm diameter circle. Sprinkle each cookie with a small amount of unrefined sugar.
4. Bake until browned and slightly firm when pressed, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a wire rack and let cool completely.