Recipe: Soft and Moist Pumpkin Cookies 🎃🍪
Description: These delightful pumpkin cookies are a nostalgic treat, reminiscent of a recipe found on a Libby’s pumpkin can. They boast a soft and moist texture that keeps them irresistible for weeks, though they rarely last that long, especially when made for Halloween festivities. Each bite is filled with the comforting flavors of pumpkin, pineapple, and chocolate chips, making them perfect for any dessert table or snack spread.
- Category: Drop Cookies
- Keywords: Dessert, Cookie & Brownie, Pineapple, Tropical Fruits, Fruit, Less than 60 Minutes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Oleo (or butter) |
| 1 | Brown sugar |
| 1 | Sugar |
| 1 | Egg |
| 1 | Vanilla extract |
| 1 | Canned pumpkin |
| 1 | Crushed pineapple |
| 2 | Flour |
| 1 | Quick-cooking oatmeal |
| 1 | Baking soda |
| 1/2 | Salt |
| 1 | Cinnamon |
| 1 | Chocolate chips |
Nutrition Facts (per serving):
- Calories: 232.3
- Fat: 10.2g
- Saturated Fat: 2.8g
- Cholesterol: 8.8mg
- Sodium: 221.9mg
- Carbohydrates: 34.5g
- Fiber: 1.5g
- Sugar: 22.9g
- Protein: 2.4g
Yield:
24-36 cookies
Instructions:
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Step 1: Cream Together Oleo and Sugars
- In a large mixing bowl, cream together the oleo (or butter), brown sugar, and sugar until smooth and creamy.
Step 2: Incorporate Wet Ingredients
- To the creamed mixture, add the egg, vanilla extract, canned pumpkin, and crushed pineapple.
Step 3: Beat Well
- Beat the mixture well until all ingredients are thoroughly combined and the batter is smooth.
Step 4: Prepare Dry Ingredients
- In a separate bowl, blend together the flour, quick-cooking oatmeal, baking soda, salt, and cinnamon until evenly mixed.
Step 5: Combine Wet and Dry Mixtures
- Gradually add the dry mixture to the creamed mixture, stirring until all ingredients are fully incorporated and a uniform cookie dough forms.
Step 6: Add Chocolate Chips
- Gently fold in the chocolate chips until evenly distributed throughout the cookie dough.
Step 7: Drop onto Cookie Sheets
- Using a heaping tablespoon, drop spoonfuls of the cookie dough onto greased cookie sheets, spacing them a few inches apart to allow for spreading during baking.
Step 8: Bake
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake the cookies in the preheated oven for 20-25 minutes, or until the edges are golden brown and the centers are set.
Step 9: Cool and Serve
- Once baked, remove the cookies from the oven and allow them to cool on wire racks for a few minutes before serving. Enjoy these soft and moist pumpkin cookies as a delightful treat for any occasion!
Tips:
- For an extra burst of flavor, consider adding chopped nuts such as pecans or walnuts to the cookie dough along with the chocolate chips.
- Store any leftover cookies in an airtight container at room temperature for up to two weeks to maintain their soft and moist texture.
- These cookies can also be frozen for longer-term storage. Simply place them in a freezer-safe container or bag, separating layers with parchment paper, and freeze for up to three months. Thaw at room temperature before serving.
