Pumpkin Cookies

This is a recipe that my mom used to make for us when we were children.  It was always a favorite of mine, and luckily it is something I can adapt easily to fit the needs of my allergic son.  It is so hard to find cookie recipes he can eat, so they are always a special treat.  These are a favorite of his, too.  🙂


  • 4 c. flour
  • 2 c. oatmeal
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 1 1/2 c. dairy-free margarine
  • 2 c. packed brown sugar
  • 1 c. sugar
  • 1 tsp. vanilla
  • 1 15-16 oz. can of pumpkin

Preheat the oven to 350*.  Cream butter and sugars together until fluffy.  Add vanilla, salt, soda, and cinnamon.  Combine oatmeal and flour in a separate bowl.  Add alternately with pumpkin.  Drop onto greased cookie sheet.  Bake 20-25 minutes.

These are awesome, moist cookies.   I love them with Cool-Whip, but for those with dairy allergies they are just as good plain.  🙂


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