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.


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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!

Directions Step-By-Step

1
Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt in one bowl.
2
Cream butter in a separate bowl, gradually add the brown sugar and sugar, beating until light and fluffy.
3
Add the egg, vanilla and pumpkin to the butter mixture and mix well.
4
Mix the butter mixture with the the dry ingredients and then stir in your WHATEVER ingredients.
5
Drop 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