This recipe was perfected trying to use excess pumpkins that we grew the previous fall. After we filled jar after jar with canned pumpkins, Nana wanted to try a recipe. Of course, you can use store-bought canned pumpkins if needed. This may become a new fall staple, or you can use it all year round. Want more cookie ideas? You may want to checkout Michaela’s lemon sugar cookies as well.
- 2 cups all-purpose flour
- 1 1/3 cups oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 cup pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans (optional)
- ¾ cup raisins (optional)
- Preheat oven to 350 degrees Fahrenheit. Lightly grease baking sheets.
- Combine dry ingredients (first 6 ingredients) in medium bowl.
- Cream butter, brown sugar, and granulated sugar in large mixer bowl until light and fluffy.
- Add pumpkin, egg, and vanilla extract; mix well.
- Add dry ingredients; mix well.
- Stir in nuts and raisins if wanted.
- Drop by small ice cream scoops onto greased baking sheets.
- Bake for 14-16 minutes or until cookies are lightly browned and set in the centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.