Last night my sister, Amanda, and I made Pumpkin Oatmeal Cookies. They are also known as The Most Delicious Pumpkin Oatmeal Cookies You Will Ever Have. Amanda’s CCD teacher gave her this recipe in 5th grade, but you don’t have to be smarter than a fifth-grader to get it right every time. They are sure to turn out light and flully…because of all the butter…and oats! See, they are good for you, too!
These holiday cookies are perfect for a Halloween Party or Thanksgiving Dessert. Or just any day you want a really easy and delicious snack. Made from butter.
(Photo taken with my iPhone because someone cant’ find their battery charger for their DSLR. Doh!)
Okay, here is how you make these scrumptuous pumpkin oatmeal cookies.
Ingredients in Order of Appearance:
2 Cups Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 & 1/2 tsp. Cinnamon
1/2 tsp. Salt
1 Cup Butter
1 Cup Sugar
1 Cup Libby’s Canned Pumpkin
1 tsp. Vanilla
1/2 Cup Rolled Oats
Makes 36 Cookies
First, preheat the oven to 350 degrees. Then, mix the flour and dry ingredients in a small mixing bowl and set aside. In a large mixing bowl, cream the butter and sugar. Next, add the pumpkin and eggs. Beat well. Add dry ingredients and stir gently until the butter is smooth. Following this, fold in the vanilla and rolled oats. Drop a generous Tbsp. of the pumpkin cookie mix on non-stick or greased cookie sheet for 10 to 12 minutes. Take them off of the cookie sheet and place on a cooling rack immediately. Once cool, store in a ziplock back or tupperware.
Try not to eat all of them as they come out of the oven. Last time Amanda and I made them the night before Thanksgiving. There were less than a dozen left by the time our guests arrived the next day.