These cookies are easy to make and you can try all kinds of variations — adding a few tablespoons of peanut butter to the mix, say, or raisins or cranberries, chopped walnuts or crushed pecans, etc. You can also leave out the oats, if you want, or substitute Corn Flakes there.
We make these cookies every year around Halloween and Thanksgiving. We have a theory, you see: People like pumpkin cookies (also pumpkin ale). Enjoy.
For a dozen cookies:
- 1 cup all-purpose flour
- 3 eggs
- ½ cup Libby’s 100% Pure Pumpkin Pie & Dessert Filling
- ½ cup + 1 tbsp quick or old-fashioned oats
- ½ cup chopped walnuts
- ½ stick butter or margarine, softened
- 4 tbsp granulated sugar (or Splenda)
- 4 tbsp cup packed brown sugar
- ½ tsp vanilla extract
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp salt
- Preheat oven to 350° F.
- Lightly grease two baking sheets.
- Combine flour, oats, baking soda, cinnamon, salt and one egg in medium bowl.
- Beat butter and sugars in bowl until light and fluffy. You can use a knife and fork to “cut” the butter until no large chunks remain.
- Add pumpkin, egg and vanilla extract; continue mixing.
- Add the remaining eggs as needed to maintain a gooey texture to the mix.
- Optional: Stir in nuts and raisins.
- Drop it by rounded tablespoons onto baking sheets.
- Bake for 15 minutes or until lightly browned and set in the centers.
- Remove from oven and let cool on baking sheets for 2 minutes.
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