Pumpkin Oatmeal Drop Cookies Recipe

Name: Pumpkin Oatmeal Drop Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cooked mashed pumpkin; 1/2 cup butter or 1/2 cup margarine, softened; 1 cup firmly packed brown sugar; 3/4 cup sugar; 1 egg; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 1/4 cups all-purpose flour; 1 1/2 teaspoons salt; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 3/4 cup quick-cooking oats, uncooked; 1 cup chopped pecans or 1 cup black walnut; 1 cup raisins; 1 (6 ounce) package semisweet chocolate morsels

Servings: persons

1 cup cooked mashed pumpkin
1/2 cup butter or 1/2 cup margarine, softened
1 cup firmly packed brown sugar
3/4 cup sugar
1 egg
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup quick-cooking oats, uncooked
1 cup chopped pecans or 1 cup black walnut
1 cup raisins
1 (6 ounce) package semisweet chocolate morsels

1
To prepare fresh pumpkin for this recipe and other recipes, follow this procedure: Use one small pumpkin; wash well, and cut in half crosswise. Place halves, cut side down, in a 15 x 10 x 1 inch jellyroll pan. Bake at 325u00b0F for 45 minutes or until fork tender; cool 10 minutes. Peel pumpkin, and discard seeds. Puree pulp in food processor, or mash thoroughly. Cover and place in refrigerator. Cooked pumpkin will keep well for four or five days.
2
Combine butter and sugar, creaming thoroughly. Add pumpkin, egg, cinnamon, and nutmeg; beat mixture until light and fluffy. Add flour, salt, baking powder, and soda, mixing well. Stir in remaining ingredients.
3
Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 375u00b0F for 12 to 15 minutes. Cool cookies on wire rack. Yield: about 6 dozen.
4
Southern Living.

1329

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 cup cooked mashed pumpkin, 1/2 cup butter or 1/2 cup margarine, softened, 1 cup firmly packed brown sugar, 3/4 cup sugar, and more.

Yes, Pumpkin Oatmeal Drop 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.

That's it — enjoy your meal!

Pumpkin Oatmeal Drop Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions