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Oatmeal Raisin Pumpkin Pudding Cookies

Oh WOW!!
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!
ALL MINE!
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)
    Cookies
    • 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)
    Filling
    • Pumpkin Cream Cheese
    • Powered Sugar
    Instructions
    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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    Anonymous

    Sunday 25th of November 2012

    I've been looking for a way to use up the Pumpkin Spice Pudding Mix I bought last season that didn't involve making a pudding or kool whip dessert... prepared, this pudding isn't my favorite. But I'm pretty certain these cookies will be FABulous! I'll be using a few white chips and dried cranberries in place of the chocolate chips or raisins. Thank you for sharing this recipe!

    Marlys-thisandthat

    Friday 26th of October 2012

    thanks for sharing on Foodie Friends Friday and I hope you will join us this week.

    Barbara Hiatt

    Thursday 25th of October 2012

    Yummy!! Please ship some over!! :) Thanks for joining Keep Calm and Link Up this week!

    Michelle's Tasty Creations

    Wednesday 24th of October 2012

    I'm so jealous! I can't find that Pumpkin pudding anywhere and I've looked in all the stores. I will be on the lookout for the pumpkin cream cheese now too. These look delicious. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.Michelle

    Julie

    Sunday 21st of October 2012

    Oh my goodness. These look amazing! I've never even seen the pumpkin spice cream cheese. I shall be on a mission to find it now. Thanks for sharing on Marvelous Mondays! BTW, I used to have that same cardstock. I love the design! I used it to mod podge a old Fed Ex box into a cool looking craft box!