Pumpkin Cookies I

SUBMITTED BY: Ruth PHOTO BY: GRANOLACOWGIRL

"I have made these cookies for years, they are soft, chewy and delicious!"

SERVINGS & SCALING

Original recipe yield: 3 dozen

USMETRIC

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INGREDIENTS

8 ounces butter, softened
1 cup white sugar
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup raisins
2 1/2 cups all-purpose flour

READ REVIEWS (45)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
In a separate bowl, mix together the oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
Drop cookies by the heaping teaspoonful on to cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.
Remove from oven and place on cooling racks. Frost with your favorite powdered sugar glaze or leave plain.

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REVIEWS

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Reviewed on Sep. 25, 2006 by GRANOLACOWGIRL

Is a cookie any less a cookie if it doesn't spread out? I think not. These were DELICIOUS! I added 1Cup of dried cranberries instead of raisins. I also added an additional 1tsp of Pumpkin Spice over and above the called for Cinnamon. (My Pumpkin Spice is made by Watkins, but the ingrediets label says it contains cinnamon, ginger, nutmeg, allspice, cloves.) The spice was just right. Definately a keeper recipe - thanks! P.S. 8oz of butter = 1Cup of butter. Not sure why the recipe didn't say so in the first place...

4 users found this review helpful

Reviewed on Mar. 22, 2006 by Leslie Sullivan

I had tried some pumpkin cookies at my local supermarket that were a melt-in-your-mouth cookie with amazing flavor, so I set out to find a recipe for it. (You know they frown upon you asking for the recipe at the bakery counter!) This one came in at a very close second. This recipe made a wonderfully soft and chewy pumpkin cookie. The only thing was you needed to bake them until they were just done to keep them from overcooking, however, they did not hold a very good shelf life as they were extremely moist and got sticky after a while in the container.

4 users found this review helpful

Reviewed on Nov. 20, 2002 by RAE921

I did not like this cookie. Infact...after the first batch i turned the oven off and threw the rest of the batter away. I was expecting a nice soft cookie ....sorta like a spice cookie i guess. I do a TON of baking so I'm not exactly sure what could of gone wrong. The bottoms were hard(i make a lot of cookies in my oven) the tops were hard but never browned...didnt really change color. The weirdest part was the stayed in the hard lumps...didnt even flatten down or move when they baked. I really wanted these to turn out...pumpkin cookies sound great. I'll continue searching here for one that tastes great.

4 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 36

Amount Per Serving

Calories: 145

Total Fat: 5.4g
Cholesterol: 20mg
Sodium: 102mg
Total Carbs: 23.3g
Dietary Fiber: 0.7g
Protein: 1.7g

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