Pumpkin Cookies
Preheat your oven to 350 degrees Fahrenheit, then cream together your butter and white and brown sugars in a bowl until they reach a fluffy consistency. In a different bowl, mix together rolled oats, baking powder, cinnamon, your cup of raisins, and flour. Stir your wet and dry ingredients together, then drop spoonfuls of the batter onto a prepared baking sheet. Bake for 12-15 minutes or until your cookies are slightly browned. Frost with powdered sugar glaze or enjoy plain.
Preheat your oven to 350 degrees Fahrenheit, then cream together your butter and white and brown sugars in a bowl until they reach a fluffy consistency. In a different bowl, mix together rolled oats, baking powder, cinnamon, your cup of raisins, and flour. Stir your wet and dry ingredients together, then drop spoonfuls of the batter onto a prepared baking sheet. Bake for 12-15 minutes or until your cookies are slightly browned. Frost with powdered sugar glaze or enjoy plain.
- Carbohydrate 23.4872715246994 g
- Cholesterol 13.6355128883344 mg
- Fat 5.39253746743498 g
- Fiber 1.29230373225657 g
- Protein 1.51586372987903 g
- Saturated Fat 3.29470733910695 g
- Serving Size 1 1 Serving (42g)
- Sodium 166.880797111472 mg
- Sugar 22.1949677924428 g
- Trans Fat 0.429936167812453 g
- Calories 145 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
- In a separate bowl, mix together the oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
- Drop cookies by the heaping teaspoonful on to cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.
- Remove from oven and place on cooling racks. Frost with your favorite powdered sugar glaze or leave plain.
Pumpkin puree dictates the moisture level and ultimate soft texture of these spiced cookies, introducing high water content that requires careful management alongside dry ingredients like oats and flour. Adjusting batch sizes demands more than simple multiplication because wet vegetable purees do not scale linearly with leaveners and binding agents.
- Weigh the pumpkin puree on a digital scale rather than relying strictly on volume cups to prevent excess moisture from collapsing the structure.
- Bake a single test cookie at 350 degrees Fahrenheit for 12 minutes to check spread before committing the entire sheet to the oven.
- Substitute parchment paper with a silicone baking mat if parchment is unavailable, though parchment yields crisper bottom edges.
- Store baked batches in an airtight container at room temperature with a slice of white bread to maintain softness for up to three days.
Scaling this recipe downward for smaller households requires splitting the single egg, which is easily achieved by beating the egg thoroughly in a small bowl and weighing half of the total liquid weight. Standard hand mixers easily handle single batches, but heavy-duty stand mixers prevent motor strain when doubling the denser portions of the dough.
