Pumpkin Cookie Recipe

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A soft, chewy cookie with a sweet raisin flavoring that is fun for a variety of fall events or anytime during the year.
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Servings: makes 30 dozen
  • 1 cup butter softened
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup pumpkin or squash, cooked
  • 1 1/3 cups rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1 cup raisins
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup nuts (optional)
  • GLAZE (optional):
  • 1 cup powdered sugar
  • 1 teaspoon (to 2 teaspoons) milk
  • 1 teaspoon vanilla
20 mins
15 mins
  • Preheat oven to 350ºF. Grease cookie sheets.
  • In a large bowl, cream together sugars and butter until light yellow and fluffy. Beat in pumpkin, vanilla and egg.
  • Mix dry ingredients together in a separate bowl. Add to pumpkin mixture. Stir in raisins, nuts and chocolate chips, if desired.
  • On a prepared cookie sheet, drop 1 heaping tablespoon of mixture per cookie. Bake 14-15 minutes or until lightly browned.
  • Remove from oven. Cool on racks for 5 minutes before removing from cookie sheet. Glaze, if desired.
  • GLAZE: Whisk together powdered sugar, milk and vanilla until smooth. Drizzle over cookies. Store in air tight container.
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