f you’re not completely sick of pumpkin, here’s another recipe to consider. I baked up a batch of these last night and they are excellent. They’re tender, relatively high cookies. I made this batch with pecans, but you could sub walnuts. Next time, I might leave out the cinnamon and use chocolate chips. At any rate, these will satisfy a pumpkin craving.
Oatmeal Pumpkin Pecan Cookies
2 cups all-purpose flour
1 1/3 cups quick or old-fashioned oats
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup butter or margarine — softened
1 cup packed brown sugar
1 cup sugar
1 cup pumpkin (from can)
1 large egg
1 teaspoon vanilla extract
3/4 cup pecans, chopped and toasted
1 cup raisins
Preheat oven to 350 degrees F. Grease baking sheets.
Combine flour, oats, baking soda, cinnamon and salt in medium bowl.
Beat butter, brown sugar and sugar in large mixer bowl until light and
fluffy. Add pumpkin, egg and vanilla extract. Mix well.
Add flour mixture. Mix well.
Stir in nuts and raisins.
Drop large tablespoons of dough onto greased baking sheet. Spread into
circle or oval. Repeat with remaining dough.
Bake for 14 to 16 minutes or until cookies are firm and lightly browned.
Cool on baking sheets for 2 minutes. Remove to wire racks to cool
Makes about 32 cookies