Forty-eight Bites of Delicious Pumpkin Cookies

It really feels like late October!

The weather’s gotten cold. It’s just mid-September and we’ve brought out the down blankets to combat the low 40’s (plus the wind chill factor) that’s part of our evening forecast. Brrr! Pumpkins are cheerfully displayed at the grocery store. Is it Halloween already? It feels like it. 

Crisp, cool weather like this puts me in the mood to bake my favorite pumpkin cookies. They’re soft with just enough spices and no frosting. Best of all, this is a recipe that kids can put together to surprise their friends. 

Make cookies with or without raisins.

What you need for yummy pumpkin cookies:

1 cup brown sugar, packed

1 cup white sugar

1 cup butter or margarine, softened

1 egg

2 cups all-purpose flour

1 tsp vanilla extract

1 cup pumpkin puree

1 and 1/3 cups old-fashioned or quick oats

1/2 tsp allspice

1 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

Add a cup of raisins to the mix, if desired.

How to Prepare:

Preheat oven to 350 degrees F.

In a large bowl, beat the sugars and butter for 3 minutes. The mixture should be light and fluffy.

Add the pumpkin puree, vanilla and egg. Beat 3 minutes.

Combine the remaining ingredients in a separate bowl and gently whisk them together. Add the raisins to the mixture if you are including them.  Gradually add this mix to the sugar/butter mixture until combined.

Line cookie sheets with parchment paper. Use a spoon to lift scoops of dough. Place dough on the paper.

Baking time: 13 – 15 minutes. Let the cookies cool before removing them from the paper.

The cookies are soft and will press together. Put some on a sheet of waxed paper and build levels between additional sheets of waxed paper.  

What is your favorite kind of cookie?