“Pumpkin” Cookies


“Pumpkin” Cookies

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March 29, 2017

"Pumpkin" Cookies


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 egg

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.