This recipe was perfected trying to use excess pumpkins that we grew in our garden. You can use canned pumpkins if needed.

Ingredients
  • 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)
Instructions
  • 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.