Soft oatmeal cookies made with fresh pumpkin are just the thing to stretch between the holidays!
Ingredients
- 1 cup white sugar
- 0.75 cups shortening
- 0.5 cups brown sugar
- 1.75 cups shredded pumpkin
- 2 medium eggs
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground ginger
- 0.5 teaspoons ground allspice
- 0.25 teaspoons ground cloves
- 1 cup quick-cooking oats
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
-
2
Beat white sugar, shortening, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Stir pumpkin and eggs into creamed butter mixture; add flour, baking powder, cinnamon, ginger, allspice, and cloves and mix until dough is just combined. Fold oats into dough.
-
3
Drop dough by spoonfuls onto the prepared baking sheet.
-
4
Bake in the preheated oven until edges of cookies are crisp, about 12 minutes.
Nutrition Facts
Per serving
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