Pumpkin Spice Cookies
Source of Recipe
These little cookies are a great way to use up seasonal holiday ingredients, or to just do something different with them. Really moist, a little chewy, these are really a nice change from the usual, and would be a great addition to holiday cookie trays.
List of Ingredients
1 cup butter (or butter flavor Crisco)
1 cup packed brown sugar
1 cup of canned pumpkin (can substitute apple sauce or apple butter, or a combination of the three to equal one cup)
2 T molasses
1 tsp vanilla
2 cups of flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
(if you have pumpkin pie spice on hand, use 2 tsp of that instead of the individual spices)
1 tsp salt
2 cups of quick oats
1 cup of crushed frosted flakes cereal
Optional: add nuts and raisins if desired
Preheat oven to 350.
In a medium mixing bowl, combine the flour, spices, baking soda and salt. Whisk together to blend well. Set aside.
In a large mixing bowl, cream together the butter and sugar. Add the egg and beat well, then beat in the pumpkin and molasses.
Slowly combine the flour mixture into the pumpkin mixture. Fold in the oats and the cereal.
On a parchment lined sheet, make scoops of about 2 tablespoons of dough, about an inch apart. Bake at 350 for 11-13 minutes. Allow to cool on the baking sheet for a few seconds, then remove to a rack to cool.
After cookies have cooled completely, store in an airtight container.
Makes about 3 1/2 dozen.