"These delicious cookies are great for back to school, bake sales, or dessert for your family and friends." — Libby's
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1 1/3 cups
quick or old-fashioned oats
butter or margarine, softened
packed brown sugar
LIBBY'S® 100% Pure Pumpkin
These were very soft and cake like... I made these alterations: To reduce the fat and add fiber, I doubled the pumpkin (I used one 15 oz can of pumpkin) and used only 1/2 cup butter, and omitted the nuts. I also used 1/2 all purpose 1/2 whole wheat pastry flour. Overall, a tasty cookie if you really like pumpkin and cake like cookies!
These were pretty bland. I ended up having to coat the "cookies" (more like circle cakes) with vanilla glaze and they were much better. I wouldn't make this again.
After seeing cake batter and reading reviews, I turned these into bars. Pour into a 9x13 baking pan and bake for 30-35 minutes.
Very good pumpkin cookie. less cake-like and more crispy. I like spice so I added 1/2 tsp of both nutmeg and ginger.
These were a big hit. I did make a few changes because we are trying to eat a little healthier these days. I used the splenda brown sugar blend instead of the brown sugar, and substituted whole wheat flour for half the flour. I also used pecans since I didn't have any raisins. Thank you very much. Yummy!
This was a very good recipe that made nice, light cookies. I did decrease the sugar by 1/4 cup of each kind, and added flax meal instead of the walnuts. These turned out great. Will definitely make again.
excellent cookie, soft and flavorful! I halved the recipe and followed as written except for using craisins instead of raisins. Will definitely make again!
These cookies cake out AMAZING! They were more of a cake like texture rather than a cookie. I did add more cinnamon and I also added pumpkin pie spice. Delicious!!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin-Oatmeal Raisin Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 48