Recipe
Dessert
Pumpkin Rum Cookies
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Author
Hy-Vee Test Kitchen
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Description
Make these cookies into whoopie pies with cream cheese frosting as a filling.
Servings and Ingredients
Ingredients
Serves 36
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. Hy-Vee white sugar | ||
| ½ c. Hy-Vee margarine, softened | ||
| 1 c. Hy-Vee canned pumpkin | ||
| 1 Hy-Vee egg | ||
| 1 tsp. rum extract | ||
| 2 c. Hy-Vee uncooked quick oats | ||
| 1 c. Hy-Vee flour | ||
| 1 tsp. pumpkin pie spice | ||
| ½ tsp. Hy-Vee baking soda | ||
| 1 (6 oz) pkg Hy-Vee dried cranberries | ||
| ¼ c. Hy-Vee chopped pecans | ||
| ¼ c. Hy-Vee powdered sugar |
Directions
- In a large mixing bowl, beat together white sugar and margarine with an electric mixer until well blended. Add pumpkin, egg and rum extract. Beat until combined.
- In a medium mixing bowl, stir together oats, flour, pumpkin pie spice and baking soda. Add slowly to pumpkin mixture and mix well. Stir in cranberries and pecans. Drop dough by rounded tablespoons onto ungreased baking sheets.
- Bake at 350 degrees for 11 to 13 minutes or until lightly brown. Do not over bake.
- Cool cookies on baking sheet for 1 minute, remove and place on wire racks.
- Dust with powdered sugar.
Nutrition facts
Servings
100 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 5mg
- Sodium: 45mg
- Total Carbohydrates: 17g
- Protein: 1g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 2%
0%
Iron 2%
0%
Calcium 0%