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Ingredients
| all-purpose flour (unsifted): 1 cup |
| quick oats: 1/2 cup |
| baking soda: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| salt: 1/4 tsp |
| salted butter: 1/2 cup (softened) |
| light brown sugar (packed): 1/2 cup |
| granulated sugar: 1/2 cup |
| eggs: 1 |
| vanilla extract: 1/2 tsp |
| canned pumpkin: 1/2 cup |
| seedless raisins (packed): 1 cup |
Pumpkin Cookies VI
Credit: AllRecipes
User rating:
"This recipe looks like it has a lot of ingredients, but it is all stuff a kitchen normally has. It has a nice cinnamony flavor that I adore. You can substitute chocolate chips or nuts for the raisins. "
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Prep Time
10 min -
Cook Time
12 min -
Servings
24 serving(s)
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Directions
- Preheat oven to 350 degrees F (175 degrees C). 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 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.