Delicious and moist pumpkin butter cookies.

dana

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
32
Yield:
32 cookies
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.

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  • Cream brown sugar and butter together in a mixing bowl. Beat in oats, pumpkin butter, and egg.

  • Combine flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a separate bowl. Gradually add flour mixture to sugar mixture, alternating with milk. Mix until well blended. Stir in pecans and raisins.

  • Drop cookie dough by teaspoonfuls onto the prepared baking sheets.

  • Bake in the preheated oven until set and golden, about 15 minutes. Transfer cookies to wire racks to cool.

Nutrition Facts

88 calories; protein 1.1g; carbohydrates 14.9g; fat 3g; cholesterol 9mg; sodium 78.7mg. Full Nutrition
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Reviews (1)

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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
10/03/2018
I just made some pumpkin butter and this recipe was perfect to use some of it up. The raw cookie dough was soooo good so I knew the cookie would be too. I was actually a bit disappointed in the finished product. The cookie is good don't get me wrong.......but no where near as good as the raw batter. And yes I ate some of it raw even though it contained a raw egg! Read More
(2)
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