Monday, September 27, 2010


Anyone who knows me well knows that I do not “do” pumpkin. While everyone else is exchanging their autumnal recipes, featuring the lovely orange squash, I am likely to be wrinkling up my nose to show my displeasure, unless we are talking about THIS recipe. This is a soft, nutty, wholesome cookie…and as my Granny always said “I only put good things it there.” So for those like me, who usually pass on pumpkin, might I suggest?

Pumpkin Oatmeal Raisin Cookies

Preheat oven to 375 degrees.
In a large mixing bowl combine:
1 Cup Flour
1 Cup Brown Sugar
½ Cup White Sugar
½ Teaspoon Salt
½ Teaspoon Baking Soda

Blend together:
1 Cup Butter (Softened)
1 Cup Pumpkin Puree
1 Large Egg

Fold wet ingredients into dry ingredients.
Next, fold into batter:
3 Cups Old Fashioned Oats
1 Cup Dark Seedless Raisins
½ Cup Coconut
½ cup Pecan (chopped)
½ Cup Walnuts (chopped)
½ Cup Almonds (Slices)
½ Cup Roasted Sunflower Meats

Blend well. Drop by spoonfuls onto ungreased cookie sheet and bake for 13-15 minutes at 375 degrees. Makes 3-5 dozen, depending on how large you make them.

Helpful Hints: I like to mix in the last ingredients in with my hands. Also I use Pampered Chef’s (1.25 diameter) melon ball scoop to give cookies a uniform size. This makes about 5 dozen smallish cookies. And lastly, I like these cookies best when they are nicely browned…it brings out the toasted flavors of the nuts. Enjoy!


  1. Oh, boy, now I'm gonna have to make look delicious and I have had a can of pumpkin in my cupboard for goodness knows how long, and it will be perfect in the making of these puppies.

    Thanks for the recipe!

  2. Thanks for sharing this recipe. The little boy I live with will love this recipe!
    Have a great day!

  3. Hey Rhonda~
    Thank you so much for sharing this wonderful recipe!!! I LOVE pumpkin and always enjoy trying it new ways!! This looks like a new winner!!