Pumpkin Oatmeal Cookies

Moist, not too sweet cookie with a cake like consistency. Freezes well... makes the house smell wonderful during the fall season. (For those of you that have a liking for chocolate, you can substitute the raisins for chocolate chips. You can even top the cookie with chocolate frosting!)


32 cookies


*4 cups unsifted flour *2 cups QUICK old fashion oats *2 teaspoon. baking soda *2-4 teaspoon. cinnamon (dependant on your liking) *1 teaspoon. salt *1½ cups butter (softened) *2 cups brown sugar *1 cup granulated sugar *1 egg *1 teaspoon vanilla * 16 oz canned pumpkin (I add more like 20 oz for a moister cookie *1 cup raisins

Nutritional information

No nutrition information available


Pre heat oven to 350 1) Combine flour, oats, baking soda, cinnamon, and salt. (PUT ASIDE) 2) Butter: cream until light and fluffy 3) Add brown and granulated sugar to creamed butter. Blend well. 4) Add to butter mixture: egg (beat slightly first), vanilla 5) Beat butter mixture on medium high speed, ALTERNATE adding dry ingredients and pumpkin to butter mixture. Bake 20-25 minutes on lightly greased cookie sheet Let baked cookies set for 1 minute before removing from cookie sheet and place on aluminum foil to cool