These delicious Pumpkin-Oatmeal Raisin Cookies are an excellent choice for school snacks, bake sales or desserts for family and friends.
- 2 cups all-purpose flour
- 1 1/3 cups quick or old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter or margaine, softened
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 cup LIBBY'S® 100% Pure Pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup chopped walnuts
- 3/4 cup raisins
PREHEAT oven to 350° F. Lightly grease baking sheets.
COMBINE flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.
BAKE for 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Review This Recipe
I have been searching for a pumpkin cookie that's more cookie than cake-like - I think this is close! I used whole wheat pastry flour, old-fashioned rolled oats, added 1/2 tsp fresh nutmeg and 1/4 tsp ground cloves; 2 egg whites & chopped pecan, omitted the raisins and added dark chocolate chunks! They turned out soft & chewy, but not 'sticky' like most pumpkin chocolate chip cookies. They got rave review from my children and a friend!
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