Pumpkin Oatmeal Cookies
These soft and chewy pumpkin oatmeal cookies taste like fall.
- Serves: 48 persons
- 1cup unsalted butter (softened to room temperature)
- 1cup granulated sugar
- 1cup firmly packed light brown sugar
- 1cup 100% pure pumpkin puree
- 1teaspoon vanilla extract
- 2cups all-purpose flour
- 1 ⅓cup quick-cooking oats
- 1 ½teaspoons pumpkin pie spice
- 1teaspoons baking soda
- ½teaspoon salt
- ¾cup coarsely chopped walnuts
- ¾cup raisins
Step 1Gather the ingredients. Position racks in the upper and lower thirds of the oven and preheat to 350 F.
Step 2Cover 2 baking sheets with parchment paper and set aside.
Step 3In a large mixing bowl with a handheld electric mixer or in a standmixer bowl, cream the butter, granulated sugar , and brown sugar until light and fluffy, about 3 minutes.
Step 4Add the pumpkin puree, egg, and vanilla extract and beat until combined.
Step 5In another large mixing bowl, stir together the flour, quick-cooking oats , pumpkin pie spice, baking soda, and salt.
Step 6Gradually add the dry ingredients to the pumpkin mixture, beating after each addition.
Step 7Stir in the walnuts and raisins.
Step 8Drop by tablespoonfuls onto the prepared baking sheets. Bake in batches, 2 baking sheets at a time, until lightly browned, about 15 minutes, rotating and switching rack positions halfway through.
Step 9Remove from the oven and let cool on the pan for 2 minutes.
Step 10Remove to a wire rack to cool completely.