No, you measure out 1/3 cup of pumpkin puree, then squeeze out the moisture.

We really all fell head over heals with these cookies ! Thank you for sharing !

Just finished baking a double batch which made 49 cookies – on the smaller side. The cookies are soft but I wouldn’t say ‘chewy’. I added in 1/2 cup pecans which made them a little more interesting I think. They aren’t overly sweet which is what I prefer. I would probably suggest that you be a little more generous with the spices as has been mentioned. Overall a good cookie. TX:-)

I was craving something and pumpkin and oatmeal just hit the spot. I recently found my love for chocolate, ( I know I am late in the game) but, I added chocolate chips. It just made them perfect! 

This recipe was a wonderful base for quite a few modifications in my cookies. I was looking for something that could be more like a breakfast cookie. I blindly doubled the recipe, and I wasn’t disappointed! I browned my butter, subbed 1/4 of the white flour for whole wheat, and half of the white sugar for granulated xylitol. Dark brown sugar has been hard to come by where I live, but once I got it, I used half dark brown sugar and half light. I added pumpkin seeds, dates and shredded coconut. I made smaller cookies, so I had to play around with the time and temperature. I ended up with 325 for 12 minutes. So good! Thanks for sharing this recipe!

I doubled the pumpkin spice, based on some of the comments. Added white chocolate chips to half. They are so good! Add anything you would consider adding to oatmeal cookies. Wish I’d doubled the recipe. 

So good