With Halloween right around the corner, all the pumpkin patches and fall decorating have put me in the mood for fall-flavored treats. We have friends coming by to watch football this weekend so last night I whipped up some of these Fluffy Pumpkin Cookies to feed everyone. My man says these cookies remind him of muffins and I love that they are soft but still have some texture with the oats and add-ins. One of the best parts of this recipe, not only does it feed a crowd but it is completely customizable. I made the batter, split the batch in two bowls and did half raisin and half chocolate chip (mainly because I feel like I can call the raisin ones “healthy” and get away with eating more of them at a time!).
The original recipe, stolen out of my mom’s old recipe cards called to do the cookies in ¼ cup size (huge!!) but I scaled them down to bite sized so I don’t feel guilty about having more than one. They are also more small-kid-hand friendly that way. You could also make them into pumpkin shaped and decorate them with icing or peanut butter to be a bit fancier. These cookies keep their shape when cooking, so however you place them on the tray, that is how they will stay, just a bit poofier.
Shelly’s Fluffy Pumpkin Cookies
Ingredients
4 cups flour
2 cups oats
2 tsp baking soda
1 tsp salt
1 ½ cup butter
2 cup packed brown sugar
1 cup sugar
1 egg
1 tsp Vanilla
1 can Pumpkin (or 2 cups fresh)
1 cup “add-ins” (Chocolate Chips, Raisins, Walnuts… anything goes!)
Directions
Preheat the oven to 350 degrees.
In a medium bowl combine and stir flour, oats, baking soda and salt. In a large bowl cream the butter and sugars together. Add egg and vanilla and then beat until fluffy. Next, add half of the dry ingredients into the wet mixture and beat until combined. Follow with half of the pumpkin mixture and beat until combined. Then the rest of the dry ingredients and the pumpkin and beat it all together until smooth. Last fold in the “add-ins”. (or do what I did and split the batch to do half chocolate, half raisin)
Drop by tablespoon-fulls onto a lightly greased cookie sheet and shape – they do not change shape in baking, just poof.
Bake 10-12 minutes until just golden brown around the edges.
Optional – Decorate with icing or peanut butter
