Breakfast oatmeal cookies with pumpkin puree, cranberry and seeds

Breakfast oatmeal cookies with pumpkin puree, cranberry and seeds

Pumpkin Oatmeal Cookies

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  • 4 C flour, unsifted
  • 2 C oatmeal
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 ½ C oil
  • ½ C Pioneer® Sugar
  • 2 C Pioneer® Golden Light Brown Sugar, packed
  • 1 egg
  • 1 tsp vanilla
  • 1 ½ C canned pumpkin, divided
  • ½ C nuts or pumpkin seeds
  • ½ C raisins


  1. Preheat oven to 350° F. Lightly grease baking sheets; set aside.
  2. In a bowl combine flour, oatmeal, baking soda, cinnamon and salt; set aside.
  3. In a large mixing bowl cream together oil, Pioneer® Sugar, Pioneer® Golden Light Brown Sugar, egg, and vanilla on medium speed for 2 minutes. Add ¼ cup of canned pumpkin and mix one minute more.
  4. Add the flour mixture and the rest of the pumpkin alternately between beatings. Stir in nuts/pumpkin seeds and raisins. Drop by rounded teaspoonfuls onto prepared baking sheets.
  5. Bake for 15-20 minutes or until firm and lightly browned.

Cook's Note

Unbaked dough can be frozen in air-tight container. Thaw in refrigerator and bake as directed.
Pumpkin Oatmeal Cookies
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