Pumpkin & Whatever Cookies

Dana Beavers

By
@Kitchendrippings

I had left over pumpkin and I knew if I put that in the fridge I wouldn’t use it today and probably not tomorrow or the next day ….and well…it would go bad! So it was COOKIE TIME!! These are great with Semi-sweet chocolate chips added or cranberries or raisins or whatever! That is what makes these little drop cookies so fun.

Rating:
★★★★★ 2 votes
Comments:
Serves:
4 dozen
Prep:
20 Min
Cook:
15 Min
Method:
Bake

Ingredients

2 c
flour
1 c
oats (uncooked)
1 tsp
ground cinnamon
1 tsp
baking soda
1/2 tsp
salt
1 c
butter, softened
1 c
brown sugar, firmly packed
1 c
sugar
1
egg
1 tsp
vanilla extract
1 c
pumpkin, canned or cooked
1 c
semi-sweet chocolate chips or raisins or whatever!

Step-By-Step

1Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt in one bowl.
2Cream butter in a separate bowl, gradually add the brown sugar and sugar, beating until light and fluffy.
3Add the egg, vanilla and pumpkin to the butter mixture and mix well.
4Mix the butter mixture with the the dry ingredients and then stir in your WHATEVER ingredients.
5Drop rounded teaspoons of dough onto parchment lined cookie sheets. Bake for 13 minutes, cool for one minute on cookie sheet.

Finish cooling cookies on a rack or paper towels.
Store cookies in a closed container.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, For Kids