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Ingredients
| all-purpose flour (unsifted): 2 cups |
| quick oats: 1 cup |
| baking soda: 1 tsp |
| ground cinnamon: 1 1/2 tsp |
| ground nutmeg: 1 tsp |
| salt: 1/2 tsp |
| salted butter: 1 cup (softened) |
| light brown sugar (packed): 1 cup |
| granulated sugar: 1 cup |
| eggs: 2 (large) |
| vanilla extract: 1 tsp |
| canned pumpkin: 1 cup |
| seedless raisins (packed): 2 cups |
Oatmeal Pumpkin Cookies
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
12 min -
Servings
48 serving(s)
Tags
- 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 ungreased 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.