dessert · Unspecified
#1 Pumpkin Spice Cookies
A cookie centered on all-purpose flour, rolled oats, baking powder, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 1 cup 2 1/2 cups all-purpose flour
- 1 cup 1 cup rolled oats
- 4 teaspoon 4 teaspoons baking powder
- 1 teaspoon 1 1/2 teaspoons ground cinnamon
- 1 teaspoon 1/2 teaspoon ground nutmeg
- 1 teaspoon 1 teaspoon pumpkin pie spice
- 1 teaspoon 1/2 teaspoon ground ginger
- 1 teaspoon 1/4 teaspoon salt
- 2 tablespoon 2 tablespoons butter
- 1 cup 1 1/3 cups light brown sugar
- 2 item 2 eggs
- 1 teaspoon 1 teaspoon vanilla extract
- 1 item 1 (15 ounce) can pumpkin
- 1 cup 1/2 cup apple butter
- 1 cup 1 cup chopped walnuts
Equipment
Mixing bowl + Sheet pan
How to make it
- 1
Heat the oven to 350°F and line baking sheets.
- 2
Whisk together all-purpose flour, rolled oats, baking powder, cinnamon, pumpkin pie spice, salt, and light brown sugar.
- 3
Beat together butter, eggs, vanilla extract, and apple butter; stir in the dry mixture, then fold in nutmeg, pumpkin, and walnuts.
- 4
Scoop the dough onto the sheets and bake until the edges are set and lightly browned. Cool on the pan for 5 minutes.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers until steaming throughout.
Dietary & allergen notes
Suitable for: peanut-free, sesame-free, soy-free, tree-nut-free, vegetarian.
Contains egg, milk, and wheat. Packaged ingredients can vary, so check labels and cross-contact information.
