These are the ultimate fall cookie! Lightly spiced and soft, my kids gobbled them up happily 🙂 Not only were they easy to make, but the recipe (which I found on Allrecipes.com) made a ton of cookies. They froze well and were a delicious addition to school lunches this past week.
Pumpkin & Oatmeal Cookies
2 cups all-purpose flour
1 cup quick-cooking oat
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 large eggs
1 tsp vanilla extract
1 cup pumpkin puree (canned)
2 cups raisins
Preheat oven to 350 °F Combine the flour, oats, baking soda, cinnamon and salt; set aside. 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 un-greased cookie sheets. 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.
These sound good…and somewhat healthy! What sized can of pumpkin did you use…the big one or the little one?
Just one cup of the pure pumpkin – so, I bought the small one and had leftover to add to a soup 🙂
These were fabulous, and disappeared from the cookie jar VERY quickly! I substituted mashed butternut squash for the pumpkin puree, and added in some dried cranberries, and it turned out well. These cookies are so light and airy that they just seem to melt in your mouth.
This recipe is the most simple of all that I seen. I will try to do this tomorrow. I totally agree that this is great to put in kids lunchboxes. I think even if this recipe makes more cookies my kids will surely finished eating it all by just a few moments. Lol. They really love cookies.
Catherine, making your cookies right now! Yummmm! Thank you!! xo
I made these cookies this morning and passed them around to my family with great reviews. I also added sunflower seeds to this recipe but would have preferred to add pumpkin seeds if I had some on hand. It’s a keeper
Pumpkin cookies those are perfect! Perfect since my pumpkin that produced by my pumpkin plant is ready for some recipes maybe some pumpkin soup plus the cookies. Thanks for sharing this recipe of yours.