Prep 10 mins
Cook 15 mins
Delicious spicy pumpkin cookies with oatmeal, pecans, raisins and chocolate morsels.
Make and share this Pumpkin Oatmeal Drop Cookies recipe from Food.com.
- 1 cup cooked mashed pumpkin
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 1 cup firmly packed brown sugar
- 3⁄4 cup sugar
- 1 egg
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons salt
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 3⁄4 cup quick-cooking oats, uncooked
- 1 cup chopped pecans or 1 cup black walnut
- 1 cup raisins
- 1 (6 ounce) package semisweet chocolate morsels
- To prepare fresh pumpkin for this recipe and other recipes, follow this procedure: Use one small pumpkin; wash well, and cut in half crosswise. Place halves, cut side down, in a 15 x 10 x 1 inch jellyroll pan. Bake at 325°F for 45 minutes or until fork tender; cool 10 minutes. Peel pumpkin, and discard seeds. Puree pulp in food processor, or mash thoroughly. Cover and place in refrigerator. Cooked pumpkin will keep well for four or five days.
- Combine butter and sugar, creaming thoroughly. Add pumpkin, egg, cinnamon, and nutmeg; beat mixture until light and fluffy. Add flour, salt, baking powder, and soda, mixing well. Stir in remaining ingredients.
- Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 375°F for 12 to 15 minutes. Cool cookies on wire rack. Yield: about 6 dozen.
- Southern Living.
I used fresh pumpkin, and I think that made these cookies too sticky; even with Pam they stuck really badly to the pan. I was doubling the recipe, so after 2 pans that turned out flat and breaking, I switched to baking the rest as bars in a 10x15. Those were better, though I lost the bottom on a few. However, I love the flavour, and will make again, just adding a bit more flour and butter to control the stickiness. I frosted the bars with Kittencal's cream cheese frosting. Mmm!
These are fabulous! They are the perfect consistency and cooked up just as described in 15 minutes. I did add about a 1/2 bag of chocolate chips :) I used golden raisins which in my opinion are essential to the recipe, and used shortening instead of butter. Great job with this recipe - I will be making these again and again! thank you
I was looking for a recipe to use up some of the ingredients I had left over after all of my Christmas baking. This fit the bill perfectly with delicious results. I did not have everything in the exact quantities listed in the recipe - less pecans and chocolate chips, no raisins, but a little more oatmeal. I also decided to make bar cookies instead drop. I spread the batter in a 10x15 stoneware bar pan and baked at 375 for 20 min. Much less mess and prep time. I couldn't be more pleased. Thank You!