I love using pumpkin for my fall baking. Even though I was sad to see the temperatures fall, I got excited for the seasonal change to start using pumpkin again. I discovered this receipe last fall. I love how the pumpkin and oatmeal combine.
It is a very soft cookie, and they do not keep very long. But trust me, the shelf life shouldn't be a problem since these cookies usualy don't last more than a day or two in my house. Mr. Apron is a chocolate lover, so I added chocolate chips in half the batter. And I have to say that after eating both the plain and the ones with chocolate chips, next time I might be adding chocolate chips to all of the batter.
2 cups all-purpose flour
1 1/3 cups quick or old-fashioned oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 cup Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
3/4 cup chopped walnuts
3/4 cup raisins
Preheat oven to 350° F. Line cookie sheets with parchment paper.
Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop by rounded tablespoons onto prepared baking sheets. Bake for 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Adapted from Libby's.