Prep 10 mins
Cook 12 mins
This makes a lot of cookies. I got this recipe online and adjusted it for taste. There are many pumpkin cookie recipes here, but I think this one is different. It is all stuff you usually have in your pantry. This is great with chocolate chips and nuts in place of the raisins too. At the listed baking time you end up with a texture like a muffin top, but you can add time for a chewier cookie.
- 473.18 ml all-purpose flour
- 236.59 ml quick-cooking oats
- 4.92 ml baking soda
- 7.39 ml ground cinnamon
- 4.92 ml ground nutmeg
- 2.46 ml salt
- 236.59 ml butter, softened
- 236.59 ml brown sugar
- 236.59 ml white sugar
- 2 large eggs
- 4.92 ml vanilla extract
- 236.59 ml canned pumpkin puree
- 473.18 ml raisins
- 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.
I had the same problems others did with them spreading too much. Added 1/2 cup flour and 1/2 cup more oats to the leftover batter and they did better... didn't spread at all but weren't falling apart either. I didn't think they tasted much like pumpkin and seem to remember some recipes where pumpkin is used in place of oils so I may replace half the butter with more pumpkin and see how that goes... of course it would be an entirely different recipe at that point! (Also reduced the nutmeg and sub'd with some allspice due to personal preference.)
Good and chewy! Not being a raisin fan, and hubby doesn't like nuts (arghhhh) so I added 2 cups of chocolate chips. Agree with another poster that chocolate chips AND nuts would be good. Also, I routinely increase the spices. As for the soft batter, I, too, wondered if I had read the flour amount wrong. Not wanting to go heavy on the flour, next time I will let the batter rest even overnight to let the flour swell on its own, and see if that helps. My mother always did this with her cookies and Swedish pancake batter. Ohhhh my goodness, that was heaven--stealing chunks of that delicious Peppernotter dough; a treat not lost on her grand kids, either! <br/>Maybe my oven is slow, but I had to bake these closer to 20 minutes.
This recipe is fantastic! These cookies never last very long in my family. The trick to making them not "fall apart" is in the texture. You want them to stick to your spoon by making it extremely thick. You want to keep the flour to oats amount the same, while getting the correct consistency. When you scoop up the mixture and tip your spoon upside down, you want it to drop off in a large "plop". The recipe is an excellent starting point though! I guess I have perfected this over the years of making them. **Try with cream-cheese frosting**