Ingredients for Pumpkin Oatmeal Drop Cookies
- 1 small pumpkin (approximately 1 ½ cups pumpkin puree)
- 1 cup (2 sticks) unsalted butter, softened
- Brown Sugar
- 1 ½ cups granulated sugar
- 2 large eggs
- Ground Cinnamon
- Ground Nutmeg
- All Purpose Flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- Baking Soda
- Quick Cooking Oats
- 1 cup chopped pecans
- ½ cup raisins
- Semisweet Chocolate Morsels
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How to Make Pumpkin Oatmeal Drop Cookies
- Preheat oven to 325°F (160°C).
- Prepare pumpkin puree: Cut a small pumpkin in half, place cut-side down in a baking pan, and bake at 325°F (160°C) for 45 minutes, or until fork-tender. Cool, peel, remove seeds, and puree.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 1 cup pumpkin puree, 2 large eggs, 2 teaspoons ground cinnamon, and 1 teaspoon ground nutmeg.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup rolled oats, 1 cup chopped pecans, ½ cup raisins, and 1 cup chocolate morsels.
- Drop by rounded teaspoonfuls onto ungreased baking sheets.
- Bake for 12-15 minutes, or until edges are golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Enjoy your delicious homemade Pumpkin Oatmeal Drop Cookies!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
364g
Fat
78g
Carbs
43g
