If you enjoy Oatmeal Raisin Cookies, these made with Pumpkin Pudding will put you into overload!
They were soft, chewy, dare I say… moist.
These cookies were just beyond good. I can’t believe we ate them ALL. I didn’t give any of these away. No sharing. No giving away. Nope!
Well, and I did share some with Annie.
She is so curious when I’m taking my pictures for the blog. She wants to get in and check out whatever it is I’ve made.
I liked these as is – Au Natural, if you will.
But… then I came across Pumpkin Spice Cream Cheese and my world changed.
I mean, basic cookies are great, but adding cream cheese and sugar and making a cookie sandwich is just so much WAYYYYY BETTER!!
Wow! I thought I died when I tasted these bad boys!
But, I couldn’t stop there, I added a bit of cream to the mixture which thinned it out and drizzled it over my cookies.
Yes, these cookies are a HUGE danger to your waistline. Proceed with caution if you are not going to share them.
Oatmeal Raisin Pumpkin Pudding Cookies
by Pint Sized Baker
Prep Time: 20 min
Cook Time: 10 – 12 min
Keywords: Pumpkin Thanksgiving cookie fall
Ingredients (3 dozen)
- 1 1/4 Cup Flour
- 1 tsp. Baking Soda
- 1 Cup Butter
- 1/4 Cup Sugar
- 3/4 Cup Brown Sugar
- 1 (3 oz.) pkg. Pumpkin Pudding
- 2 eggs
- 3 1/2 Cups Oatmeal
- 1 Cup Raisins an/or Chocolate Chips (optional)
- Pumpkin Cream Cheese
- Powered Sugar
Combine butter, the sugars, and pudding in large mixer bowl. Beat until smooth and creamy. Beat in eggs.
Gradually add flour and baking soda, then stir in oats and raisins. (Batter will be stiff.) Drop by rounded teaspoonfuls onto ungreased cookie sheets, about 2 inches apart.
Bake at 375 degrees for 10 to 12 minutes.
If you are going to add the Cream Cheese center for the cookie sandwiches, combine 1/3 cup of the Pumpkin Spice Cream Cheese and 1 cup of Powdered Sugar. You can change the quantity based on your individual taste.
For Drizzling the Pumpkin Cream Cheese, add 1 – 2 teaspoons of milk to the mixture until you get a thin ribbon off of a spoon.
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