Pumpkin Oatmeal Cookies For Two Recipes

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PUMPKIN OATMEAL COOKIES

These soft and moist pumpkin spiced oatmeal cookies are delicious! Perfect for when you're in the mood for pumpkin and there's no pie around.

Provided by Quaxo

Categories     Fruits and Vegetables     Vegetables     Squash

Time 30m

Yield 30

Number Of Ingredients 16



Pumpkin Oatmeal Cookies image

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.

Nutrition Facts : Calories 148.8 calories, Carbohydrate 22.8 g, Cholesterol 6.2 mg, Fat 5.9 g, Fiber 1.5 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 135.2 mg, Sugar 11.7 g

1 (15 ounce) can pumpkin puree
1 cup honey
¾ cup shortening
¼ cup water
1 egg
1 teaspoon vanilla extract
3 cups oats
1 ½ cups all-purpose flour
¼ cup brown sugar
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves

OATMEAL PUMPKIN COOKIES

This makes a lot of cookies. I got this recipe online and adjusted it for taste. There are many pumpkin cookie recipes here, but I think this one is different. It is all stuff you usually have in your pantry. This is great with chocolate chips and nuts in place of the raisins too. At the listed baking time you end up with a texture like a muffin top, but you can add time for a chewier cookie.

Provided by LilPinkieJ

Categories     Drop Cookies

Time 22m

Yield 48 serving(s)

Number Of Ingredients 13



Oatmeal Pumpkin Cookies image

Steps:

  • Preheat oven to 350°F Combine the flour, oats, baking soda, cinnamon and salt; set aside.
  • In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla then stir in the pumpkin puree. Gradually stir in the dry ingredients until well blended. Mix in raisins. Drop by rounded spoonfuls onto ungreased cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
2 cups raisins

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