- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup old-fashioned oats
- 1/2 cup wheat germ
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup coconut sugar
- 1 cup packed brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup chopped walnuts
- 3/4 cup raisins
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Combine all-purpose flour, whole wheat flour, oats, wheat germ, baking soda, cinnamon, allspice, cloves, and salt together in a bowl. Beat butter, coconut sugar, and brown sugar together in a separate bowl using an electric mixer until light and fluffy; add pumpkin puree, egg, and vanilla extract and mix well.
- Stir flour mixture into pumpkin mixture until dough is well mixed; fold in walnuts and raisins. Drop dough, about 1 tablespoon per cookie, on the the prepared baking sheets.
- Bake in the preheated oven until cookies are lightly browned on the edges, about 15 minutes. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely.