Rating: 4 stars
146 Ratings
  • 5 star values: 76
  • 4 star values: 39
  • 3 star values: 22
  • 2 star values: 5
  • 1 star values: 4

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.

Recipe Summary

cook:
12 mins
total:
22 mins
prep:
10 mins
Servings:
24
Yield:
24 cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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 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

105 calories; protein 1.2g; carbohydrates 16.2g; fat 4.2g; cholesterol 17.9mg; sodium 82.4mg. Full Nutrition
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