I made these tasty treats the other day and wanted to share them since they were such a big hit. They are quick and easy to make and more fun to eat. The only tip I have, which makes a big difference, is use parchment paper! Without it, your cookies will spread and be very thin. (You can also grease and flour the cookie sheets, but that’s a lot more work and clean up!)
I like to ice these cookies with Cream Cheese Frosting, but you really don’t need to because they are super moist. I have to admit; several of them usually disappear before they are frosted.
Try these for a great fall cookie and let me know what you think!
2 cups all-purpose flour
1-1/3 cups quick cooking oats
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 cup butter or margarine
1 cup packed brown sugar
1 cup granulated sugar
1 cup Libby’s® 100% pure puree pumpkin
1 large egg
1 tsp. vanilla extract
3/4 cup chopped pecans (optional)
3/4 cup raisins (1-1/2 cups if not using nuts)
Preheat oven to 350° F. Line cookie sheets with parchment paper, or grease and flour. In medium bowl, combine flour, oats, baking soda, cinnamon and salt; set aside. Beat butter with brown and granulated sugar until light and fluffy. Add pumpkin, egg and vanilla extract; mix well.
Add flour mixture; mix well. Stir in nuts and raisins.
Drop 1/4 cup of dough on prepared baking sheets. Bake 14-16 minutes or until cookies are firm and lightly browned. (Can test with a toothpick just like cake) Cool on baking sheet 2 minutes; remove to wire rack to cool completely.
CREAM CHEESE FROSTING
8 oz. cream cheese, softened
5 Tbsp. butter, softened
2 tsp. vanilla extract
2 c. powdered sugar, sifted
Beat cream cheese with butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.