Pumpkin Cookies VI

4.2
(149)

This recipe looks like it has a lot of ingredients, but it is all stuff a kitchen normally has. It has a nice cinnamony flavor that I adore. You can substitute chocolate chips or nuts for the raisins.

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Prep Time:
10 mins
Cook Time:
12 mins
Total Time:
22 mins
Servings:
24
Yield:
24 cookies

Ingredients

  • 1 cup all-purpose flour

  • ½ cup quick cooking oats

  • ½ teaspoon baking soda

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon salt

  • ½ cup butter, softened

  • ½ cup brown sugar

  • ½ cup white sugar

  • 1 egg

  • ½ teaspoon vanilla extract

  • ½ cup canned pumpkin puree

  • 1 cup raisins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Combine the flour, oats, baking soda, cinnamon and salt; set aside.

  2. 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.

  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts (per serving)

105 Calories
4g Fat
16g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 105
% Daily Value *
Total Fat 4g 5%
Saturated Fat 3g 13%
Cholesterol 18mg 6%
Sodium 82mg 4%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 3%
Total Sugars 7g
Protein 1g
Vitamin C 0mg 1%
Calcium 9mg 1%
Iron 1mg 3%
Potassium 39mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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