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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 48 |
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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. Ingredients:
2 cups all-purpose flour |
1 cup quick-cooking oats |
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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