Recipe Oatmeal Pumpkin Cookies

Cream shortening and add sugar gradually creaming until light.

Recipe oatmeal pumpkin cookies. Mix and drop by the teaspoonful onto ungreased baking sheets 1 1 4 inch apart. Beat well add pumpkin oats flour and nuts. Beat in the egg and vanilla then stir in the pumpkin puree.

Fold chocolate chips into batter. Bake for 15 minutes. Sift together flour salt soda and spices.

This recipe also happens to be vegan dairy free nut free refined sugar free and can also easily be made gluten free by using gluten free oats. Preheat oven to 375 f. Preheat oven to 350 f combine the flour oats baking soda cinnamon and salt.

Mix flour oats cinnamon baking soda baking powder and salt in a separate bowl. I like to pack a few pumpkin oatmeal cookies for an easy breakfast on the go or as a midday snack to replace my typical granola bar. Beat butter brown sugar and white sugar together in a bowl until creamy.

Combine all purpose flour whole wheat flour oats wheat germ baking soda cinnamon allspice cloves and salt together in a bowl. Spray cookie sheets with non stick cooking spray in a medium bowl combine flour oats baking soda cinnamon and salt in a large bowl beat butter and sugars until creamy and smooth add egg pumpkin and vanilla beat until combined gradually add dry ingredients beating after each addition stir in walnuts and raisins drop dough onto cookie sheet using a dough scoop or teaspoon bake about 14 16 minutes or until lightly browned cool on pan 2 minutes then remove to cooling rack. Gradually stir in the dry ingredients until well blended.

Add pumpkin egg and vanilla extract. Beat butter coconut sugar and brown sugar together in a separate bowl using an electric mixer until light and fluffy. Fold 1 cup of dried sweetened cranberries such as craisins into the dough.