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Pumpkin Cookies

Pumpkin Cookies

  • 2 cups flour
  • 1-1/3 cups quick oats
  • 1 tsp. baking soda
  • 1 tsp.cinnamon
  • 1/2 tsp. salt
  • 1 cup butter or margarine
  • 1 cup sugar
  • 1 cup light brown sugar
  • 1 cup cooked pumpkin
  • 1 egg
  • 1 tsp. vanilla
  • 3/4 cup chopped pecans or walnuts
  • 3/4 cup raisins

Preparation -
Mix the flour, oats, baking soda, cinnamon and salt together. In a separate bowl, combine the butter, sugar, and brown sugar. Beat until light and fluffy. Add the pumpkin, egg, and vanilla. Mix well. Add the flour mixture and mix well again. Add the nuts and raisins. Stir. Drop by tablespoons full onto greased cookie sheets. Bake in a preheated oven at 350° for 12 to 14 minutes or until the cookies are very lightly browned. Cool for about 2 minutes before removing from the cookie sheets to wire racks to cool.

Glass Cookie JarGlass Cookie Jar
This retro glass cookie jar has a stainless steel lid with an airtight gasket to keep your pumpkin cookies fresh. It has a 4-quart capacity.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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