Halloween Pumpkin Oatmeal Cookies Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Beat butter, white sugar, brown sugar, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Sift flour, pumpkin pie spice, baking soda, and salt together in a separate bowl. Stir flour mixture, about 1/4 cup at a time, into creamed butter mixture until dough is well combined; fold in oats, chocolate chips, and raisins. Drop dough by rounded spoonfuls onto the prepared baking sheet.
• Bake in the preheated oven until cookies are lightly browned on the bottom and sides, 7 to 9 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Steps:

• Combine flour, oats, baking soda, cinnamon, and salt; set aside.
• Cream butter; gradually add sugars, beating til fluffy.
• Add egg and vanilla; mix well.
• Alternate additions of dry ingredients and pumpkin, mixing well between additions.
• Stir in chocolate chips.
• For each cookie, drop upto 1/4 c cookie dough onto lightly greased cookie sheet; shape into "pumpkin-shape" with spatula.
• Bake at 350 degrees F for 20-25 minutes.
• Decorate with icing and assorted candies, raisins, and/or nuts.

Steps:

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

Steps:

• Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour, apricots and pecans with electric mixer on medium speed until creamy, or mix with spoon. Stir in all remaining ingredients.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake cookies 8 to 10 minutes or until edges are brown and centers are soft. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.