Español

Print Recipe Color

Ingredients

1 ¾ cups cooked, pureed pumpkin (15 ounce can)
1 cup packed brown sugar
2 eggs
½ cup vegetable oil
1 ½ cups flour
1 ¼ cups whole-wheat flour
1 Tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon salt
¼ teaspoon ground ginger
1 cup raisins
1 cup chopped nuts (any type)

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 400 degrees F.
  3. In a large bowl, stir together pumpkin, brown sugar, eggs and oil. Mix well until smooth.
  4. In another bowl, stir together the flours, baking powder, cinnamon, nutmeg, ginger and salt. Add to the pumpkin mixture and mix well.
  5. Stir in raisins and nuts.
  6. Drop the dough by a tablespoon on to a greased baking sheet, 1 inch apart.
  7. Gently flatten each cookie with the back of a spoon.
  8. Bake 10 to 12 minutes until tops are dry and begin to brown.

Notes

  • No raisins? Use any type of dried fruit.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

print smallerlarger
Makes:
48 Cookies
Prep time:
20 minutes
Cooking time:
10 minutes
Photo of Breakfast Pumpkin Cookies
Hide nutrition box
Hide recipe notes
Photo of Nutrition Label for Pumpkin Breakfast Cookies