Pumpkin & Whatever Cookies

Dana Beavers


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.

★★★★★ 2 votes
4 dozen
20 Min
15 Min


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

How to Make Pumpkin & Whatever Cookies


  • 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.

Printable Recipe Card

About Pumpkin & Whatever Cookies

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

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