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. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 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. 3 Drop dough by spoonfuls onto the prepared baking sheet.
4. 4 Bake in the preheated oven until edges of cookies are crisp, about 12 minutes.

Nutrition per serving