Pumpkin Oatmeal Cookies Recipe
Ingredients
750 ml (3 cups) all-purpose flour
15 ml (3 teaspoons) baking powder
30 ml (2 tablespoons) ground pumpkin pie spice
5 ml (1 teaspoon) salt
1 can 284 ml (10-ounces) condensed cream of potato soup
500 ml (2 cups) packed brown sugar
1 can 455 ml (16-ounces) pumpkin
250 ml shortening
2 eggs
500 ml quick-cooking oats, uncooked
375 ml flaked coconut
375 ml chopped walnuts
Directions
Preheat oven to 180°C (350°F).
In large bowl, sift flour, baking powder, spice and salt.
Add soup, sugar, pumpkin, shortening and eggs.
Using electric mixer, beat at medium speed for 2 minutes (300 strokes with spoon) scraping sides and bottom of bowl constantly.
Stir in oats, coconut and nuts.
Drop rounded teaspoonfuls on greased cookie sheet.
Bake 20 minutes or until done.
Frost or sprinkle with confectioners' sugar if desired.
In large bowl, sift flour, baking powder, spice and salt.
Add soup, sugar, pumpkin, shortening and eggs.
Using electric mixer, beat at medium speed for 2 minutes (300 strokes with spoon) scraping sides and bottom of bowl constantly.
Stir in oats, coconut and nuts.
Drop rounded teaspoonfuls on greased cookie sheet.
Bake 20 minutes or until done.
Frost or sprinkle with confectioners' sugar if desired.
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By Same Chef
Chef
