Halloween Pumpkin Oatmeal Cookies

From: Susanna D.

On Feb 11, 2009

My substitutions were: unsalted butter instead of margarine, 2 small eggs instead of 1 egg and butterscotch chips instead of chocolate chips. I also cooked and mashed half a small pumpkin (about 16 oz. raw) instead of using canned pumpkin. I didn't shape or decorate the cookies. I cooked them for 15 minutes at 180C which resulted in very soft cookies (the way I like them!). The butterscotch chips were a bit too sweet so I think the chocolate chips called for would be better. I think I will try these again with a greater proportion of oatmeal and with some additional spices - maybe cloves or allspice?

From: Mrs. LeRoy

On Oct 3, 2007

This recipe was great! I didn't have quite enough flour, so I ended up using 2 1/2 cups wheat and about a 1/4 white... improvised a little bit and made a smaller batch but it still worked out wonderfully! Thanks!

From: Mrs. Tingley

On Oct 6, 2008

These are soooooooo good. I've always loved pumpkin bread and I was looking for an oatmeal and pumking recipe. I did'nt have enough flour so I made a half batch which was plenty for just me and my husband. I even made half w/ chocolate chips and half w/o. I actually like the ones w/o better!

From: Vye367

On Oct 11, 2007

I made these last night and they seemed kind of tasteless (like shortening, which is what I used instread of margarine). However, when I tried them again this morning they tasted much better; although if I made them again I would use a shortening/butter mix for sure. I also halved the recipe and got 24 good-sized cookies from it, but i spread them out by hand on the cookie sheet, because I know how puffy pumpkin cookies like to be. Thank you!