Pumpkin Cookies Recipe

Name: Pumpkin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. four; 2 c. oatmeal, uncooked; 2 tsp. baking soda; 2 tsp. cinnamon; 1 tsp. salt; 1 1/2 c. oleo; 1 c. white sugar; 1 tsp. vanilla; 2 c. brown sugar; 1 egg; 1 (16 oz.) can pumpkin; 1 c. chocolate chips or walnuts or raisins

Servings: persons

4 c. four
2 c. oatmeal, uncooked
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 1/2 c. oleo
1 c. white sugar
1 tsp. vanilla
2 c. brown sugar
1 egg
1 (16 oz.) can pumpkin
1 c. chocolate chips or walnuts or raisins

1
Combine flour, oats, soda, cinnamon and salt; set aside.
2
Cream butter, add sugars gradually beating until light and fluffy.
3
Add egg and vanilla; mix.
4
Alternate dry ingredients and pumpkin.
5
Add chips, nuts or raisins.
6
Drop by 1/4 cup dough on lightly greased cookie sheet; spread out into a pumpkin shape.
7
Add a bit more dough for stem.
8
Bake until set and lightly browned.
9
Remove and cool on racks.
10
Decorate with icing, candies, etc.
11
Bake 20 to 25 minutes at 350u00b0.

1061

kcal

Calories

Fat

216

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 c. four, 2 c. oatmeal, uncooked, 2 tsp. baking soda, 2 tsp. cinnamon, and more.

Yes, Pumpkin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cookies

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