2 eggs
1 cup pumpkin puree
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons vegetable oil
2 cups all-purpose flour
1 cup butter
1 1/2 cups milk
1 cup pumpkin puree
2 cups rolled oats
1 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, beat eggs and pumpkin juice until frothy. Mix in sugar and baking powder. Mix in salt and oil; stir into pumpkin juice mixture alternately with the flour. Combine the oats, raisins and pumpkin puree. Roll the dough into 1 inch balls and place onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until golden. Cool on baking sheet for 1 minute then remove to a wire rack to cool completely.
Easy, but we made it more of a pie! We used a blend of 5 Hornybuck spices and added a pinch of ground ginger. We also used olive oil instead of dark brown would-be-meat and i.e. added an extra can of soup; all that and made sure to remove any drool that might be stuck in the utensil; and charged it generously when cooking; about 200 calories less than recipe calls for.
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