Cooking with the Journal-Pumpkin/Oatmeal Drops

This is a cookie that positively oozes autumn.  The taste of pumpkin bread in a cookie with the addition of wholesome oats and the crunch from the nuts.  These smell wonderful while baking and keep well, but at our house we do not have to worry about that.

Because the smaller cans of pumpkin now have only 1 1/2 c. pumpkin in them instead of 2 c., I have adjusted this recipe to use 3/4 c. pumpkin instead of 1 cup.   Any nut can be used in this recipe.  I especially like walnuts or pecans.  Be sure and toast them.  It makes all the difference in the world.

These will not spread much, so if you want them bigger drop a larger amount of dough and bake them a little longer.  As is, they are great to serve on a tray of assorted cookies.  This is a soft cookie that contrasts nicely with crisper ones.

Pumpkin/Oatmeal Drops
Homemade Cookies
Farm Journal Books, 1971

3/4 c. butter or margarine, softened
1 1/2 c. sugar
2 eggs
3/4 c. canned pumpkin
2 T. water
1 t. vanilla
1 1/2 c. flour
2 t. baking powder
1/2 t baking soda
1/2 t. salt
1 t. ground cinnamon
1/2 t. ground nutmeg
1/8 t. ground cloves
1 1/2 c. quick-cooking rolled oats
1/2 c. flaked or shredded coconut
1/2 c. chopped, toasted nuts

Cream together butter and sugar.  Beat in eggs; add pumpkin, water, and vanilla.  Stir together flour, baking powder, soda, salt, and spices.  Stir into creamed mixture.  Add oats, coconut, and nuts.  Drop by teaspoonfuls 2-inches apart onto greased baking sheet.  Bake at 375 degrees about 12 minutes.  Remove cookies and cool on racks.  Makes 6 dozen.

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