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Ingredients
- 2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup sugar
- 1 cup packed brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2/3 cup raisins (optional)
Details
Preparation
Step 1
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, combine the flour, oats, baking soda and cinnamon.
In a large bowl, cream the butter and sugars together with an electric mixer until light and fluffy. Add the egg, vanilla and pumpkin. Mix again until blended. Add the dry ingredients and mix until combined. Stir in the raisins, if using.
Drop the dough by rounded tablespoons two inches apart onto the prepared baking sheets. Bake in the oven until the edges look lightly brown, about 15 minutes. Let the cookies rest in the pan for 1 minute, then remove with a spatula and allow to cool on racks. Repeat with the remaining dough.
Tip: For more rounded and uniform looking cookies, use a cookie dough scoop.
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