Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Soft oatmeal cookies made with fresh pumpkin are just the thing to stretch between the holidays!

Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
24
Yield:
2 dozen 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). Line a baking sheet with parchment paper.

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  • Beat white sugar, shortening, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Stir pumpkin and eggs into creamed butter mixture; add flour, baking powder, cinnamon, ginger, allspice, and cloves and mix until dough is just combined. Fold oats into dough.

  • Drop dough by spoonfuls onto the prepared baking sheet.

  • Bake in the preheated oven until edges of cookies are crisp, about 12 minutes.

Cook's Note:

The dough may seem stiff at first, but becomes softer as it sits.

Nutrition Facts

161 calories; protein 2.4g; carbohydrates 23g; fat 7.2g; cholesterol 15.5mg; sodium 48.6mg. Full Nutrition
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Reviews (3)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/31/2016
I liked these cookies but think they needed a bit more spice. I did substitute unbleached all-purpose flour for the whole wheat flour just because I didn t have any. I added a half cup of pure chocolate chips but probably should have added more. The recipe said that it made 24 cookies but they would have been huge. I made 60 2-bite cookies as I was making them to be packaged for a bake sale. I think with a little tweaking to suit my tastes these could become my go to pumpkin cookie! Read More
(2)