Name: Pumpkin Oatmeal Cookies
Yield: 4 servings
Ingredients: 1 (15 ounce) can pumpkin puree; 1 cup honey; 3/4 cup shortening; 1/4 cup water; 1 egg; 1 teaspoon vanilla extract; 3 cups oats; 1 1/2 cups all-purpose flour; 1/4 cup brown sugar; 2 teaspoons ground cinnamon; 1 1/2 teaspoons ground ginger; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/8 teaspoon ground cloves

Servings: persons

1 (15 ounce) can pumpkin puree
1 cup honey
3/4 cup shortening
1/4 cup water
1 egg
1 teaspoon vanilla extract
3 cups oats
1 1/2 cups all-purpose flour
1/4 cup brown sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves

1
Preheat oven to 350 degrees F (175 degrees C).
2
Grease baking sheets.
3
Beat pumpkin, honey, shortening, water, egg, and vanilla extract together in a large bowl until creamy.
4
Whisk oats, flour, brown sugar, cinnamon, ginger, baking soda, baking powder, salt, nutmeg, and cloves together in another bowl.
5
Add oat mixture to pumpkin mixture; stir until dough is well-blended.
6
Drop dough by rounded teaspoonfuls onto prepared baking sheets.
7
Bake in the preheated oven until golden and set, 12 to 15 minutes.

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 Oatmeal Cookies

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