Pumpkin Oatmeal Cookies
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/3 cups quick-cooking oats
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup coarsely chopped walnuts
- 3/4 cup raisins
Instructions
- 1
Gather the ingredients. Position racks in the upper and lower thirds of the oven and preheat to 350 F.
- 2
Cover 2 baking sheets with parchment paper and set aside.
- 3
In a large mixing bowl with a handheld electric mixer or in a standmixer bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3 min - 4
Add the pumpkin puree, egg, and vanilla extract and beat until combined.
- 5
In another large mixing bowl, stir together the flour, quick-cooking oats, pumpkin pie spice, baking soda, and salt.
- 6
Gradually add the dry ingredients to the pumpkin mixture, beating after each addition.
- 7
Stir in the walnuts and raisins.
- 8
Drop by tablespoonfuls onto the prepared baking sheets. Bake in batches, 2 baking sheets at a time, until lightly browned, about 15 minutes, rotating and switching rack positions halfway through.
15 min - 9
Remove from the oven and let cool on the pan for 2 minutes.
2 min - 10
Remove to a wire rack to cool completely.
Nutrition
Per serving (based on 48 servings)
