“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