While the components for this recipe appear to be numerous, they are all items that are typically found in a kitchen. I enjoy the pleasant cinnamon smell it has. The raisins can be swapped out for chocolate chips or nuts.
| Prep Time: | 10 mins |
| Cook Time: | 12 mins |
| Total Time: | 22 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- 1 cup all-purpose flour
- ½ cup quick cooking oats
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup butter, softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- ½ teaspoon vanilla extract
- ½ cup canned pumpkin puree
- 1 cup raisins
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Combine the flour, oats, baking soda, cinnamon and salt; set aside.
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla then stir in the pumpkin puree. Gradually stir in the dry ingredients until well blended. Mix in raisins. Drop by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 105 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 82 mg |
| Sugars | 7 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I liked them. The comments did mention them being a little cakey, but I personally don’t mind that. I added a little bit of cream cheese frosting on top and they tasted good.
I didn’t add any raisins or nuts I added extra cinnamon and pumpkin pie seasonings Really good for fall cookies Delicious
Very good! Thanks for sharing! I used butter instead of margarine… bad idea. Add about another 3/4 c. flour if you’re going to do that. I had to bake them for nearly 25 minutes and they were still a little chewy. (I love my cookies chewy, though so it was great) I used cranberries instead of raisins and only used 1/2 c. Delicious!! Thanks so much!
Easy to make with ingredients on hand. I added Cream Cheese frosting to some of them.
The batter was too thin for scooping up for cookies, so I added about 1/2 cup to a double batch. Then the taste was kind of blah, so I added some pumpkin pie spice. Then they came out good. I would recommend a bit more oatmeal maybe to help thicken it up some too.
Came out a mess
i added pumpkin spice and nutmeg to this recipe and a little extra oatmeal, baked for 13 minutes and they are delicious!!!! will definitely make these again
I have made these making for years. Wonderful twist to the ordinary oatmeal cookie for the fall season. Moist and full of autumn flavor. A must do for this time of year..
These cookies tasted more like regular Oatmeal cookies. Not enough pumpkin flavor. Also the cookie texture was more bread like. A soft cookie mainly. Still, it tasted good. Next time, I’ll add more pumpkin puree to the mix.
So moist. They stay moist for days. The second time I made them, I used golden raisins, which gave them a slightly different yet still good flavor. Everyone loved these cookies.
12/03 Cakelike.
I can’t decide whether or not I liked these “cookies”. Like other reviews said, they are more of a muffin top rather than a cookie. I used organic apple cinnamon oatmeal instead of regular rolled oats, and used applesauce instead of butter. Other than that I stuck to the recipe exactly (minus the raisins… don’t like raisins). I also left them in the oven for 12 minutes rather than 10. Maybe they would taste better with some walnuts or something.
Delicious and fluffy!!! I added chocolate chips instead of raisins though.
OMG !!!! THIS COOKIE IS SO GOOD .ALL I ADDED WERE SOME CHOCOLATE CHIPS . IM GOING TO MAKE THIS COOKIES OVER AND OVER AGAIN
My family loves these cookies! We sometimes put in chocolate chips and that makes them even better!
These are even better than I thought they would be. We don’t like raisins, so we used dried cranberries. I can really taste the vanilla as well as the cinnamon. We found they needed to bake a little longer.
I made these for my son’s school. I loved them – they were soft, chewy, not the least bit rubbery. I made them plain, with raisins and with chocolate chips. I also used the serving conversion to take it to 100 servings, instead of 24. It turned out great. They spread nicely, and had a smooth surface like a regular cookie, rather than a bumpy surface as shown in the photo, or like some cake-like cookies tend to have. YUM!
very easy and yummy!
Very soft cookies, almost too soft.
A pretty decent recipe, but nothing to write home about. A little too dense for me, without being rich or moist and chewy. I like the simplicity of the recipe and am always looking for ways to use the cooked pumpkin I make in the fall, but this one lacks glamour.
I followed the recipe but I did use the pumpkin spice instead of the cinnamon .. I also added chocolate chips , but instead of raisins I added a 1/2 cup of cranraisins and 1/2 cup of chopped walnuts … I to scooped them with a melon ball scoope loved them will make them again .. great for that left over pumpkin you never know what to do with …