Name: Pumpkin Butter Cookies
Yield: 4 servings
Ingredients: 1 cup packed light brown sugar; 1/4 cup butter, softened; 1/2 cup quick cooking oats; 1/2 cup pumpkin butter; 1 egg; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon pumpkin pie spice; 1/2 teaspoon ground cinnamon; 2 tablespoons milk; 1/2 cup chopped pecans; 1/2 cup raisins

Servings: persons

1 cup packed light brown sugar
1/4 cup butter, softened
1/2 cup quick cooking oats
1/2 cup pumpkin butter
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
2 tablespoons milk
1/2 cup chopped pecans
1/2 cup raisins

1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
2
Cream brown sugar and butter together in a mixing bowl. Beat in oats, pumpkin butter, and egg.
3
Combine flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a separate bowl. Gradually add flour mixture to sugar mixture, alternating with milk. Mix until well blended. Stir in pecans and raisins.
4
Drop cookie dough by teaspoonfuls onto the prepared baking sheets.
5
Bake in the preheated oven until set and golden, about 15 minutes. Transfer cookies to wire racks to cool.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pumpkin Butter Cookies

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