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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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After so many reviews saying that pumpkin cookies were cakey, I tried this one from and it was not. It was very good. I used fresh pumpkin and I added a cup of chocolate chips to half of the batter...also very good! Ingredients:
2 cups all-purpose flour |
1 1/3 cups quaker oats (quick or old fashioned, uncooked) |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 lb butter or 1/2 lb margarine, softened |
1 cup granulated sugar |
1 cup firmly packed brown sugar |
1 cup libby's canned pumpkin |
1 large egg |
1 teaspoon vanilla |
3/4 cup chopped walnuts |
3/4 cup raisins |
decorating icing or semi-sweet chocolate chips or candies or raisins (optional) or nuts (optional) |
Directions:
1. Heat oven to 350°F Grease baking sheets.
2. In medium bowl, combine flour, oats, baking soda, cinnamon and salt; mix well. In large bowl, beat butter and sugars with electric mixer until light and fluffy. Add pumpkin, egg and vanilla; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop 1/4 cup dough onto prepared baking sheet; spread into 3-inch circle or oval. Repeat with remaining dough.
3. Bake 14 to 16 minutes or until cookies are firm and lightly browned. Cool 2 minutes on baking sheets; remove to wire racks. Cool completely.
4. Decorate as desired with icing, chips, candies, raisins or nuts.
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