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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (33g) Recipe makes 48 servings |
||
| Calories 116 | ||
| Calories from Fat 38 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.3g | 6% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 95mg | 3% | |
| Potassium 87mg | 2% | |
| Total Carbohydrate 19.0g | 6% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 12.4g | ||
| Protein 1.4g | 2% | |
Oatmeal Pumpkin Cookies
By: Jess4Freedom
Oct 6, 2008
This makes a lot of cookies. I got this recipe online and adjusted it for taste. There are many pumpkin cookie recipes here, but I think this one is different. It is all stuff you usually have in your pantry. This is great with chocolate chips and nuts in place of the raisins too. At the listed baking time you end up with a texture like a muffin top, but you can add time for a chewier cookie.
SERVES 48
Ingredients
- 2 cups all-purpose flour
- 1 cup quick-cooking oat
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup brown sugar
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 2 cups raisins
Directions
1
Preheat oven to 350°F Combine the flour, oats, baking soda, cinnamon and salt; set aside.2
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla then stir in the pumpkin puree. Gradually stir in the dry ingredients until well blended. Mix in raisins. Drop by rounded spoonfuls onto ungreased cookie sheets.3
Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Course > Desserts > Cookies & Brownies > Drop
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Fruit
- Cuisine > North American > United States > Midwestern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings > For Large Groups
- Occasion > Holiday/Event > Non-Religious > Halloween
- Occasion > Seasonal > Fall
- Occasion > Brunch
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: cookinthewoods
On Feb 8, 2009
These had a nice flavor, but came out too mushy for me. If I try them again, I will add more flour or oats.
From: 2Bleu (Bird&Buddha)
On Nov 29, 2008
I had left over pumpkin puree and this recipe made great use of it. I made half with dried cranberries to keep with the holiday season, and some with chocolate chips as recommened in the description. Both were a hit! Thanks for sharing this wonderful recipe. 
From: KITTENCAL
On Jan 27, 2009
these turned out quite well, I had frozen pumpkin puree leftover in my freezer and wanted to use that up, I omitted the raisins and used chocolate chips, these cookies have a perfect amount of spice, thanks for sharing Jess!
From: Chef #1002979
On Oct 26, 2008
Instead of the raisins, I added 1 cup of chocolate chips and 1 cup of chopped walnuts. When I took them to a meeting, I had tons of raves on the cookies! This is a great recipe!
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