Cinnamon Pumpkin Oatmeal Cookies

Both oats and pumpkin remind us of comfort food, wholesome and good—something you would eat on a story day or stick in lunch box.  These are particularly good—a soft, moist, cakey cookie with tons of oats and cinnamon. 

This recipe calls for raisins.  You can add or substitute nuts if you wish.

1 1/2 cup brown sugar
3/4 cup butter
1 cup canned pumpkin
2 large eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
2 cups quick oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 tablespoon baking powder
1/2 teaspoon salt
3/4 cup raisins
3/4 cup cinnamon chips

Preheat the oven to 350ºF. Grease a cookie sheet with shortening

1. Mix the oats, flour, cinnamon, cloves, baking soda, baking powder, and salt together in a large bowl.  Set aside
2. In the bowl of your stand-type mixer and with the paddle attachment, cream the brown sugar and butter together.  Add the eggs and beat.  Add the pumpkin and beat again.
3. Add the flour mixture to the wet mixture in the stand-type mixer bowl.  Beat until combined.  Add the raisins and cinnamon chips and beat in.  Do not beat more than necessary.
4. Drop dough in rounded mounds about 1 1/4 inches in diameter onto the greased baking sheet.  Bake for 10 to 12 minutes or until the cookies are set and the edges start to brown.  Do not over bake—the centers will be soft.  Remove immediately and let cool on a rack.