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.

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.