Soft Baked Pumpkin Oatmeal Cookies Recipe
Now that fall is here, it is officially pumpkin mania around here! I have been enjoying my Pumpkin Spice coffee, pumpkin muffins, and now pumpkin cookies. I just love pumpkin everything! I am patiently awaiting my Cinderella Pumpkins which are still growing in my garden, but in the meantime, canned pumpkin has been doing the trick! I used it in this Soft Baked Pumpkin Oatmeal Cookies Recipe and it really did the trick, and had everyone pleased.
So without further adieu, here is a wonderful fall cookie recipe for you all:
- 2 cups all-purpose flour
- 1 1/3 cups old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 stick unsalted butter softened
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 cup canned pumpkin
- 1 lg egg
- 1 teaspoon vanilla extract
- 1 cup raisins
Pre-heat the oven to 350 degrees. Prepare two baking sheets with parchment paper, or lightly grease them.
Combine all dry ingredients in a large bowl.
In a separate bowl, beast the butter and sugars. Add in the extract, egg, and pumpkin; blend until mixed.
Slowly add in the flour mixture until well combined.
Fold in the raisins.
Evenly space out tablespoons of cookie dough on each pan.
Bake 14-16 minutes or until lightly browned.
Move cookies to a cooling rack, and repeat. *Yields about 36 cookies*
These Soft Baked Pumpkin Oatmeal Cookies are the perfect snack or even breakfast for your Fall mornings. They are also ideal for little lunch boxes, and can even be frozen for later consumption. Be sure to follow us on Pinterest for more Fall cooking inspiration.