Here's the recipe, courtesy Isa from theppk.com:
Pumpkin Oatmeal Cookies
Submitted by Isa
prep time: 15 minutes | cooking time: 32 minutes | makes 4 dozen cookies
These are soft out of the oven, but as they cool they are nice and chewy. They are a serious crowd pleaser, for crowds with taste buds.
Note: I use flax seeds because they make the texture a little chewier, but I've made them without and they're still good!
2 mixing bowls
2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg
1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon ground flax seeds
1 cup walnuts, finely chopped
1/2 cup raisins
Preheat oven to 350. Have ready 2 greased baking sheets.
Mix together flour, oats, baking soda, salt and spices.
In a separate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.
Drop by tablespoons onto greased cookie sheets. They don't spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You'll have enough batter for 4 trays.
Remove from oven and get cookies onto a wire rack to cool. These taste best when they've had some time to cool and set. They taste even better the next day!
I omitted the flax seeds simply because I had gone to the store twice today & forgot to pick them up. I also left out the raisins, but did include the walnuts. I love texture. I substituted unsweetened applesauce for the oil and of the 1 2/3 c. of sugar the recipe calls for, I made 1/3 of it brown sugar for a richer flavor. But I suppose that doesn't matter since the recipe does have molasses.
Here's a picture of half of the batch:
You can actually have probably 48 small cookies, but I varied mine and made most of them larger simply for oven room and time saving purposes. As you can see I made one into a muffin I plan on eating for breakfast tomorrow slathered in apple butter. Yummy!