These delicious cookies are great for back to school, bake sales, or dessert for your family and friends.

Allrecipes Member

Recipe Summary test

prep:
30 mins
cook:
14 mins
additional:
15 mins
total:
59 mins
Servings:
48
Yield:
48 cookies
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Lightly grease baking sheets.

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  • Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.

  • Bake for 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Nutrition Facts

118 calories; protein 1.5g; carbohydrates 16.9g; fat 5.4g; cholesterol 14mg; sodium 81.2mg. Full Nutrition
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Reviews (142)

Rating: 4 stars
11/09/2009
These were very soft and cake like... I made these alterations: To reduce the fat and add fiber, I doubled the pumpkin (I used one 15 oz can of pumpkin) and used only 1/2 cup butter, and omitted the nuts. I also used 1/2 all purpose 1/2 whole wheat pastry flour. Overall, a tasty cookie if you really like pumpkin and cake like cookies! Read More
(110)
Rating: 4 stars
01/11/2010
After seeing cake batter and reading reviews, I turned these into bars. Pour into a 9x13 baking pan and bake for 30-35 minutes. Read More
(95)
Rating: 4 stars
11/18/2009
Very good pumpkin cookie. less cake-like and more crispy. I like spice so I added 1/2 tsp of both nutmeg and ginger. Read More
(42)
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Rating: 5 stars
11/23/2009
These were a big hit. I did make a few changes because we are trying to eat a little healthier these days. I used the splenda brown sugar blend instead of the brown sugar, and substituted whole wheat flour for half the flour. I also used pecans since I didn't have any raisins. Thank you very much. Yummy! Read More
(41)
Rating: 5 stars
01/28/2010
This was a very good recipe that made nice, light cookies. I did decrease the sugar by 1/4 cup of each kind, and added flax meal instead of the walnuts. These turned out great. Will definitely make again. Read More
(31)
Rating: 4 stars
12/01/2009
excellent cookie, soft and flavorful! I halved the recipe and followed as written except for using craisins instead of raisins. Will definitely make again! Read More
(25)
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Rating: 5 stars
11/30/2009
These cookies cake out AMAZING! They were more of a cake like texture rather than a cookie. I did add more cinnamon and I also added pumpkin pie spice. Delicious!! Read More
(25)
Rating: 5 stars
11/05/2009
These cookies taste sooooo good. I made it with fresh pumpkin and took out the walnuts other than that I followed the recipe. It was easy to make. Read More
(25)
Rating: 5 stars
11/03/2009
Very, very good! Excellent cookie! Substituted pecans for the walnuts because of a walnut allergy. This recipe is definately a keeper! Read More
(20)