I wanted to make something different with pumpkin. I have done pumpkin cream cheese cupcakes and pumpkin cheesecake and of course, pumpkin pies. I am not usually a big fan of pumpkin but when I finished with these cookies, they were delicious. Apparently, there is a shortage of canned, purreed pumpkin right now so I had a hell of a time all day looking for it. I finally decided to just use the canned pumpkin pie mix. The only difference is that the pie mix has spices and sugar already in it. To compensate for this, I only used 1/2 cup of brown sugar and 1/2 cup of white sugar. This made the cookies the perfect sweetness. I also made a frosting to go on top with confectioner’s sugar and milk. I used craisins instead of raisins because they are supposed to be better for you and because cranberries seem to go well with pumpkin. Next time I might add chocolate chips to the recipe as well. I am very happy with these and will be making them again before the end of the season for sure.
Pumpkin Cookies I
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8 ounces butter, softened
1 cup white sugar
1 cup packed brown sugar
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
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.