Here's a recipe perfect for when you have a little pumpkin puree leftover from other baking. A nice twist on traditional oatmeal cookies, they are such a hit with my family, every cookie disappears moments after cooled.

What You Need:

1/2 cup butter, room temperature
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon pure vanilla
3 heaping tablespoons pumpkin puree
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups old fashioned oats

Mixing bowl
Mixing spoon
Baking sheet
Measuring cups and spoons

How to Do It:

1. Preheat the oven to 350 degrees F.

2. In the mixing bowl, cream together the butter and sugars until smooth.



3. Add the eggs and vanilla; stir until blended. Add the pumpkin puree, stirring until blended.

4. Add the flour, mixing until just blended. Add the baking soda, cinnamon, nutmeg, and salt and stir until just blended. Add the oats and blend well.

5. Drop by heaping tablespoons onto the baking sheet and bake for 8 to 10 minutes, or until golden. Cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely.

Variations: If desired, add 1 cup of raisins, soaked in a bowl of water for several minutes, and/or 1/2 cup chopped walnuts.

Makes 3 to 4 dozen.