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.