Pumpkin Cookies I

Pumpkin Cookies I

140

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

servings 145 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
  3. In a separate bowl, mix together the oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
  4. 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.
  5. Remove from oven and place on cooling racks. Frost with your favorite powdered sugar glaze or leave plain.

Reviews

140
  1. 168 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 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...

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 ...

Fantastic! This recipe was super easy and SOO DELICIOUS!! I reduced the sugar by half, cut the butter by half and substituted it with applesauce. My neighbors couldn't get enough of them and now...

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 would maybe call them "MUFFIN TOPS" instead of cookies... They make WONDERFUL little "tops of the muffin" so to speak. I had a 28 oz. can of pumpkin that needed using, and so I put more (abo...

"Chewy" and "soft" are not synonymous. This is not a chewy cookie. It's soft and cakelike (I agree with the reviewer who said it's a lot like small pumpkin breads). I don't like cakey cookies an...

I was extremly happy with this receipe. I have never had cookies come out so soft and stay so soft for so long. My kids loved them. I threw in some chocolate chips with the second batch and t...

I really loved this recipe. I made them for my first graders harvest festival and they were a hit. I omitted the raisins and replaced them with 3/4 cup of raw pumpkin seeds. I thought they turne...

I have never been a fan of pumpkin, but these are some of the best cookies I have ever eaten!