1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon vanilla extract
1 cup raisins (or substitute chocolate chips or nuts in place of raisins.
1/2 cup canned pumpkin puree (The quickest way to cook a squash is to peel or cut all the skin off and remove the seeds and steam it about 15 minutes. For best flavor retention it’s a good idea to bake it at 375 for about an hour, then scoop out the squash.)
1Preheat oven to 350 degrees F (175 degrees C).
2 Combine the flour, oats, baking soda, cinnamon and salt; set aside.
3 In a large bowl, cream together the butter, brown sugar and white sugar until smooth.
4 Beat in the egg and vanilla then stir in the squash puree.
5 Gradually stir in the dry ingredients until well blended.
6 Mix in raisins (or chocolate chips or nuts).
7 Drop by rounded spoonfuls onto ungreased cookie sheets.
8 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.