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Pumpkin Oatmeal Raisin Cookies

“These cookies are very soft and moist, almost muffin-like. They need to be eaten quickly or frozen. You can substitute walnuts for the pecans and, as my husband requests, leave out the raisins if you prefer. ”

INGREDIENTS
  • 2 cups all-purpose flour
  • 1 1/3 cups quick oatmeal
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling if using canned)
  • 1 large egg
  • 1 teaspoon vanilla
  • 3/4 cup raisins
  • 3/4 cup chopped pecans
DIRECTIONS
  1. Preheat oven to 350F. Lightly grease baking sheets.
  2. Combine flour, oats, baking soda, cinnamon and salt – set aside.
  3. Cream butter, brown sugar and granulated sugar in large mixer bowl.
  4. Add pumpkin, egg and vanilla; mix well. Add flour mixture and mix well. Stir in raisins and nuts.
  5. Drop by rounded tablespoons onto prepared baking sheets.
  6. Bake for 14-16 minutes or until cookies are lightly browned. Cool on baking sheets for a couple minutes until firmer then remove to wire racks.

Yield: 48 cookies

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