Pumpkin Oatmeal Drop Cookies
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Ingredients
| 1 cup | cooked, mashed pumpkin | | 1/2 cup | butter or | | margarine, softened | | 1 cup | firmly packed brown sugar | | 3/4 cup | sugar | | 1 | egg | | 1 tsp. | ground cinnamon | | 1/2 tsp. | ground nutmeg | | 1-1/4 cup | all-purpose flour | | 1-1/2 tsp. | salt | | 1 tsp. | baking powder | | 1/4 tsp. | baking soda | | 3/4 cup | quick cooking oats, uncooked | | 1 cup | chopped pecans or | | black walnuts | | 1 cup | raisins | | 6 oz. | semi-sweet chocolate morsels |
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Instructions
To prepare fresh pumpkin for this recipe and other recipes, follow this procedure: Use one small pumpkin; wash well, and cut in half crosswise. Place halves, cut side down, in a 15 x 10 x 1 inch jellyroll pan. Bake at 325 F. for 45 minutes or until fork tender; cool 10 minutes. Peel pumpkin, and discard seeds. Puree pulp in food processor, or mash thoroughly. Cover and place in refrigerator. Cooked pumpkin will keep well for four or five days.
Combine butter and sugar, creaming thoroughly. Add pumpkin, egg, cinnamon, and nutmeg; beat mixture until light and fluffy. Add flour, salt, baking powder, and baking soda, mixing well. Stir in remaining ingredients.
Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 375 F. for 12 to 15 minutes. Cool cookies on wire rack. Yield: about 6 dozen.
Southern Living
Author's Comments
Delicious spicy pumpkin cookies with oatmeal, pecans, raisins and chocolate morsels.
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