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    You are in: Home / Baking / Pumpkin Oatmeal Drop Cookies Recipe
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    Pumpkin Oatmeal Drop Cookies

    Pumpkin Oatmeal Drop Cookies. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Olha's Note:

    Delicious spicy pumpkin cookies with oatmeal, pecans, raisins and chocolate morsels.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Southern Living.

    Ratings & Reviews:

    • on December 14, 2012


      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!

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    • on November 02, 2011


      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

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    • on December 31, 2006


      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!

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    Read All Reviews (7)


    Nutritional Facts for Pumpkin Oatmeal Drop Cookies

    Serving Size: 1 (1309 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 867.9
    Calories from Fat 339
    Total Fat 37.7 g
    Saturated Fat 15.7 g
    Cholesterol 72.5 mg
    Sodium 856.3 mg
    Total Carbohydrate 129.9 g
    Dietary Fiber 6.6 g
    Sugars 91.0 g
    Protein 9.1 g

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