Breakfast oatmeal cookies with pumpkin puree, cranberry and seeds

Breakfast oatmeal cookies with pumpkin puree, cranberry and seeds

Pumpkin Oatmeal Cookies

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Ingredients

  • 4 C flour, unsifted
  • 2 C oatmeal
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 ½ C oil
  • ½ C Pioneer® Sugar
  • 2 C Pioneer® Golden Light Brown Sugar, packed
  • 1 egg
  • 1 tsp vanilla
  • 1 ½ C canned pumpkin, divided
  • ½ C nuts or pumpkin seeds
  • ½ C raisins

Directions

  1. Preheat oven to 350° F. Lightly grease baking sheets; set aside.
  2. In a bowl combine flour, oatmeal, baking soda, cinnamon and salt; set aside.
  3. In a large mixing bowl cream together oil, Pioneer® Sugar, Pioneer® Golden Light Brown Sugar, egg, and vanilla on medium speed for 2 minutes. Add ¼ cup of canned pumpkin and mix one minute more.
  4. Add the flour mixture and the rest of the pumpkin alternately between beatings. Stir in nuts/pumpkin seeds and raisins. Drop by rounded teaspoonfuls onto prepared baking sheets.
  5. Bake for 15-20 minutes or until firm and lightly browned.
 

Cook's Note

Unbaked dough can be frozen in air-tight container. Thaw in refrigerator and bake as directed.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.