Prep 10 mins
Cook 15 mins
After so many reviews saying that pumpkin cookies were cakey, I tried this one from Quakeroats.com and it was not. It was very good. I used fresh pumpkin and I added a cup of chocolate chips to half of the batter...also very good!
- 473.18 ml all-purpose flour
- 314.66 ml Quaker Oats (quick or old fashioned, uncooked)
- 4.92 ml baking soda
- 4.92 ml ground cinnamon
- 2.46 ml salt
- 226.79 g butter or 226.79 g margarine, softened
- 236.59 ml granulated sugar
- 236.59 ml firmly packed brown sugar
- 236.59 ml Libby's canned pumpkin
- 1 large egg
- 4.92 ml vanilla
- 177.44 ml chopped walnuts
- 177.44 ml raisins
- decorating icing or semi-sweet chocolate chips or candies or raisins (optional) or nuts (optional)
- Heat oven to 350°F Grease baking sheets.
- In medium bowl, combine flour, oats, baking soda, cinnamon and salt; mix well. In large bowl, beat butter and sugars with electric mixer until light and fluffy. Add pumpkin, egg and vanilla; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop 1/4 cup dough onto prepared baking sheet; spread into 3-inch circle or oval. Repeat with remaining dough.
- Bake 14 to 16 minutes or until cookies are firm and lightly browned. Cool 2 minutes on baking sheets; remove to wire racks. Cool completely.
- Decorate as desired with icing, chips, candies, raisins or nuts.
I placed the rack too low and burnt the bottoms. So, the 5 stars applies to the tops we nibbled off, anyway!