PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES
Excellent moist chocolate chip cookie with oatmeal and mini chocolate chips.
Provided by Ken Sherer
Categories Fruits and Vegetables Vegetables Squash
Time 25m
Yield 72
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth.
- Mix flour, oats, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into creamed butter until combined. Fold chocolate chips into batter. Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet.
- Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.
Nutrition Facts : Calories 128.1 calories, Carbohydrate 19.2 g, Cholesterol 12.8 mg, Fat 5.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 3.3 g, Sodium 119 mg, Sugar 11.6 g
HARVEST PUMPKIN-OATMEAL RAISIN COOKIES
All the flavors of fall packed into a cookie - irresistible!
Provided by SPLENDA® Sweeteners
Categories Trusted Brands: Recipes and Tips SPLENDA®
Time 33m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Spray baking pans with nonstick cooking spray; set aside.
- Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, SPLENDA® Sugar Blend and SPLENDA® Brown Sugar Blend in large bowl at medium speed until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in walnuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.
- Bake 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 105 calories, Carbohydrate 12.3 g, Cholesterol 14 mg, Fat 5.4 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2.6 g, Sodium 79.9 mg, Sugar 5.8 g
OATMEAL PUMPKIN COOKIES
This makes a lot of cookies. I got this recipe online and adjusted it for taste. There are many pumpkin cookie recipes here, but I think this one is different. It is all stuff you usually have in your pantry. This is great with chocolate chips and nuts in place of the raisins too. At the listed baking time you end up with a texture like a muffin top, but you can add time for a chewier cookie.
Provided by LilPinkieJ
Categories Drop Cookies
Time 22m
Yield 48 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Combine the flour, oats, baking soda, cinnamon and salt; set aside.
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla then stir in the pumpkin puree. Gradually stir in the dry ingredients until well blended. Mix in raisins. Drop by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
PUMPKIN OATMEAL RAISIN COOKIES
Make and share this Pumpkin Oatmeal Raisin Cookies recipe from Food.com.
Provided by BridgetMarie
Categories Drop Cookies
Time 29m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F; lightly grease cookie sheet.
- Combine flour, oats, baking soda, cinnamon, and salt in medium bowl. Beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy. Add pumpkin, egg, and vanilla mix well. Add flour and mix well. Stir in nuts and raisins.
- Drop by tablespoon fulls.
- Bake 14-16 minutes. Let cool 2 minutes before removing from pan.
PUMPKIN BUTTERSCOTCH OATMEAL COOKIES
I was in the mood for something sweet with pumpkin and butterscotch and I came up with these cookies. My husband and kids love them! These cookies are extra moist and following the recipe should give it a more cakey than crisp texture. If you are looking for a crispy oatmeal cookie, this is not it!
Provided by Laura Goodman
Categories Fruits and Vegetables Vegetables Squash
Time 25m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat shortening, brown sugar, pumpkin puree, and white sugar together in a bowl until creamy; add eggs and vanilla extract and beat until smooth.
- Whisk flour, baking soda, and cinnamon together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is well-mixed; slowly stir in oats. Stir butterscotch chips into dough until evenly distributed. Drop dough by the spoonful 2 inches apart onto a baking sheet.
- Bake in the preheated oven until light golden brown, 8 to 10 minutes.
Nutrition Facts : Calories 231.3 calories, Carbohydrate 27.9 g, Cholesterol 15.5 mg, Fat 12 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 4.2 g, Sodium 86.9 mg, Sugar 15.8 g
PUMPKIN-QUINOA OATMEAL COOKIES
Don't let the title of this recipe fool you, these heart healthy oat cookies are packed with two major superfoods: nutrient dense quinoa and vitamin-rich pumpkin.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield About 30 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350˚ F. Lightly coat 2 baking sheets with cooking spray. Whisk the flour, cinnamon, baking powder and salt in a medium bowl.
- Beat the butter and brown sugar in a large bowl with a mixer on medium speed until fluffy and pale, about 3 minutes. Beat in the egg, pumpkin and vanilla, scraping down the bowl occasionally, until combined. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Add the oats, pepitas, cranberries and quinoa and beat on low speed until combined.
- Scoop 2-inch balls of dough (about 3 tablespoons each) and arrange 2 inches apart on the baking sheets. Coat the bottom of a drinking glass with cooking spray and gently flatten the cookies to a 1/2-inch thickness (about 2 1/2 inches in diameter).
- Bake until the cookies are dry on top and crisp around the edges, 14 to 16 minutes. Let cool 5 minutes on the pans, then transfer to a rack to cool completely.
PUMPKIN APPLESAUCE COOKIES WITH OATMEAL & RAISINS
Categories Cookies Fruit Dessert Bake Kid-Friendly
Yield Makes 5-6 dozen cookies
Number Of Ingredients 17
Steps:
- Preheat oven to 350. In a medium bowl, combine flour, oats, baking soda, salt cinnamon, cloves, ginger and nutmeg and mix well. In 2nd larger bowl, beat together butter, applesauce, brown sugar and sugar until light and fluffy. Add pumpkin, egg and vanilla extract and mix in. Then add flour mixture and mix well. Gently stir in raisins. Drop teaspoons of batter onto greased cookie sheets. Bake for 12-14 minutes, or until light brown on bottom. Let cool on wire racks, then store in an air-tight container. (note: these are cake-light in texture and will not crisp up.)
PUMPKIN OATMEAL COOKIES
These soft and moist pumpkin spiced oatmeal cookies are delicious! Perfect for when you're in the mood for pumpkin and there's no pie around.
Provided by Quaxo
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 30
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
- Beat pumpkin, honey, shortening, water, egg, and vanilla extract together in a large bowl until creamy. Whisk oats, flour, brown sugar, cinnamon, ginger, baking soda, baking powder, salt, nutmeg, and cloves together in another bowl. Add oat mixture to pumpkin mixture; stir until dough is well-blended. Drop dough by rounded teaspoonfuls onto prepared baking sheets.
- Bake in the preheated oven until golden and set, 12 to 15 minutes.
Nutrition Facts : Calories 148.8 calories, Carbohydrate 22.8 g, Cholesterol 6.2 mg, Fat 5.9 g, Fiber 1.5 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 135.2 mg, Sugar 11.7 g
GRANDMA'S PUMPKIN OATMEAL COOKIES
This is a recipe I adapted from my grandmother. It is my favorite pumpkin cookie recipe. Plus it makes enough for a crowd!
Provided by anjelique
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 60
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Combine sugar and butter in a large mixing bowl. Beat with an electric mixer until creamy. Add pumpkin, eggs, and vanilla extract.
- Mix flour, oats, baking powder, baking soda, cinnamon, and salt in a separate bowl.
- Add dry ingredients to the pumpkin mixture; mix until evenly incorporated. Fold in chocolate chips. Drop scoopfuls of cookie dough onto the prepared baking sheets.
- Bake in the preheated oven until edges are firm and bottoms are golden brown, about 12 minutes. Repeat with remaining cooking dough.
Nutrition Facts : Calories 137.9 calories, Carbohydrate 22.3 g, Cholesterol 14.3 mg, Fat 5.2 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 100.8 mg, Sugar 13.2 g
OATMEAL PUMPKIN COOKIES
This is one of my attempts to make a more healthy cookie and still have the kids like them! These passed the test.
Provided by Dawn
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Combine all-purpose flour, whole wheat flour, oats, wheat germ, baking soda, cinnamon, allspice, cloves, and salt together in a bowl. Beat butter, coconut sugar, and brown sugar together in a separate bowl using an electric mixer until light and fluffy; add pumpkin puree, egg, and vanilla extract and mix well.
- Stir flour mixture into pumpkin mixture until dough is well mixed; fold in walnuts and raisins. Drop dough, about 1 tablespoon per cookie, on the the prepared baking sheets.
- Bake in the preheated oven until cookies are lightly browned on the edges, about 15 minutes. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 227.8 calories, Carbohydrate 31.1 g, Cholesterol 28.1 mg, Fat 10.9 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 5.3 g, Sodium 188.7 mg, Sugar 18 g
PUMPKIN OATMEAL COOKIES FOR TWO
Yummy cookies.
Provided by TAMMY111877
Categories Fruits and Vegetables Vegetables Squash
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray.
- Mix oats, pumpkin puree, sugar, egg white, baking powder, baking soda, and cinnamon together in a bowl. Divide into 2 portions on the greased baking sheet.
- Bake in the preheated oven until golden brown, about 10 minutes.
Nutrition Facts : Calories 195 calories, Carbohydrate 42 g, Fat 1.5 g, Fiber 3.2 g, Protein 4.8 g, SaturatedFat 0.3 g, Sodium 382 mg, Sugar 26.3 g
PUMPKIN OATMEAL BUTTERSCOTCH COOKIES
A more "autumnal" spin on a recipe I found for pumpkin-chocolate chip cookies. This is a huge hit and the colors are really pretty too.
Provided by Ypsi7640
Categories Drop Cookies
Time 25m
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 15
Steps:
- Cream butter and sugars.
- Beat in egg and vanilla.
- Combine flour, salt, oats, baking soda, cinnamon, ginger, cloves, and nutmeg in a separate, large mixing bowl.
- Stir in creamed mixture alternately with pumpkin.
- Fold in chips.
- Drop by Tbsp onto greased cookie sheets.
- Bake at 350 degrees for 15 minutes or until lightly browned.
Nutrition Facts : Calories 234.1, Fat 11.4, SaturatedFat 7.6, Cholesterol 29.1, Sodium 198.3, Carbohydrate 31.4, Fiber 1.5, Sugar 20.9, Protein 2.5
PUMPKIN OATMEAL DROP COOKIES
Make and share this Pumpkin Oatmeal Drop Cookies recipe from Food.com.
Provided by Olha7397
Categories Drop Cookies
Time 25m
Yield 6 doz
Number Of Ingredients 15
Steps:
- To prepare fresh pumpkin for this recipe and other recipes, follow this procedure: Use one small pumpkin; wash well, and cut in half crosswise. Place halves, cut side down, in a 15 x 10 x 1 inch jellyroll pan. Bake at 325°F for 45 minutes or until fork tender; cool 10 minutes. Peel pumpkin, and discard seeds. Puree pulp in food processor, or mash thoroughly. Cover and place in refrigerator. Cooked pumpkin will keep well for four or five days.
- Combine butter and sugar, creaming thoroughly. Add pumpkin, egg, cinnamon, and nutmeg; beat mixture until light and fluffy. Add flour, salt, baking powder, and soda, mixing well. Stir in remaining ingredients.
- Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 375°F for 12 to 15 minutes. Cool cookies on wire rack. Yield: about 6 dozen.
- Southern Living.
Nutrition Facts : Calories 867.9, Fat 37.7, SaturatedFat 15.7, Cholesterol 72.5, Sodium 856.4, Carbohydrate 129.9, Fiber 6.6, Sugar 91.1, Protein 9.2
GLUTEN FREE VEGAN PUMPKIN OATMEAL COOKIES
This recipe comes from nourishingmeals.com These cookies are best the day that they are made. We had a few leftover with this batch and I found that they softened quite bit but were still every bit as tasty. Use canned pumpkin, baked pie pumpkins or other winter squash. You may need to add extra flour if your baked pumpkin is very moist. I used coconut oil in all four batches I made but I imagine that unsalted butter would work too -- of course they wouldn't be vegan then! Make sure all of your ingredients are at room temp before mixing. Your coconut oil will be soft enough for this if your house is in the mid 60's (Fahrenheit). Do not melt your coconut oil or use another liquid oil.
Provided by valgal123
Categories Drop Cookies
Time 45m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl beat together, using an electric mixer, the coconut oil, pumpkin, sugar, flax seeds, and vanilla extract. Add the remaining ingredients and beat together again.
- Preheat your oven to 350 degrees. While your oven is preheating let your cookie dough rest on the counter for 20 minutes. The oat flour will absorb some of the liquid during this time which helps the cookies hold their shape.
- Drop by the spoonful onto an ungreased cookie sheet. Bake for 12 to 15 minutes or until slightly golden around the edges. Remove cookies and place them onto a wire rack to cool. Cookies are best after they have cooled.
Nutrition Facts : Calories 151.8, Fat 10.3, SaturatedFat 8.1, Sodium 114.3, Carbohydrate 13.9, Fiber 2.4, Sugar 0.6, Protein 2.7
FRESH PUMPKIN OATMEAL COOKIES
Soft oatmeal cookies made with fresh pumpkin are just the thing to stretch between the holidays!
Provided by sueb
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Beat white sugar, shortening, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Stir pumpkin and eggs into creamed butter mixture; add flour, baking powder, cinnamon, ginger, allspice, and cloves and mix until dough is just combined. Fold oats into dough.
- Drop dough by spoonfuls onto the prepared baking sheet.
- Bake in the preheated oven until edges of cookies are crisp, about 12 minutes.
Nutrition Facts : Calories 161.1 calories, Carbohydrate 23 g, Cholesterol 15.5 mg, Fat 7.2 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 1.8 g, Sodium 48.6 mg, Sugar 13 g
PUMPKIN SPICE OATMEAL COOKIES
Pumpkin, cinnamon, nutmeg, and other wonderful pumpkin spices are the perfect addition to your traditional oatmeal cookies.
Provided by Kare for Kitchen Treaty
Time 27m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease a baking sheet, or line it with parchment paper or a silicone mat.
- In a large bowl with a hand mixer or in the bowl of a stand mixer affixed with the paddle attachment, beat the butter and sugars on medium speed until well-blended, about one minute. Add the egg and beat until incorporated. Add the pumpkin puree and vanilla extract. Mixture may appear slightly curdled, but don't worry! It's all good. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. With the mixer on slow speed, add the dry ingredients to the wet, and mix just until blended. Add the oats and mix just until incorporated - overmixing will lead to a tough cookie. Nobody likes tough cookies.
- Scoop onto cookie sheet in three-tablespoon mounds (I use a 50 mm cookie scoop). Place about two inches apart.
- Bake at 350 degrees for 10 - 12 minutes, until set and beginning to turn golden.
- Let sit for 5 minutes then transfer to a cookie sheet to cool completely. They keep well at room temperature in an airtight container for 3 - 4 days, or freeze in a zipper bag for 1 - 2 months.
HARVEST PUMPKIN-OATMEAL RAISIN COOKIES
All the flavors of fall packed into a cookie - irresistible!
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Spray baking pans with nonstick cooking spray; set aside.
- Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, SPLENDA[®] Sugar Blend and SPLENDA[®] Brown Sugar Blend in large bowl at medium speed until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in walnuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.
- Bake 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. NOTE The third-party trademarks used herein are trademarks of their respective owners.
SPICED PUMPKIN-OATMEAL COOKIES
Pumpkin bread and pumpkin pie may be the most obvious ways to enjoy pumpkin, but the warm spices like nutmeg, cinnamon, and ginger found in both translate into a delicious cookie, too. The dough here is made with pumpkin purée, oats, and spices, baked until soft and chewy, and finished with a drizzle of maple syrup glaze. Enjoy these treats as the autumn weather arrives, as well as through the holidays. - Taken from a recipe at CHOW. The original recipe says it makes 32, but I only got 23 out of it.
Provided by DrGaellon
Categories Drop Cookies
Time 1h
Yield 32 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oven to 350°F and arrange the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside.
- Whisk the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg in a medium bowl to aerate and break up any lumps; set aside.
- Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightened in color and fluffy, about 5 minutes. Stop the mixer and scrape down the paddle and the sides of the bowl with a rubber spatula.
- Add the egg and vanilla, return the mixer to medium speed, and beat until incorporated, about 30 seconds. Stop the mixer and scrape down the paddle and the sides of the bowl.
- With the mixer on low speed, add half of the reserved flour mixture and mix until just incorporated. Add half of the pumpkin and mix until just incorporated. Repeat with the remaining flour mixture and pumpkin.
- Drop 8 dough rounds per baking sheet by the scant 1/4 cup, staggering them 2 inches apart on the prepared sheets. Place the remaining dough in the refrigerator.
- Place both sheets in the oven and bake for 12 minutes. Rotate the pans from top to bottom and front to back and continue baking until the cookies are golden brown on the bottom and around the edges, about 12 minutes more.
- Place the baking sheets on wire racks and let the cookies cool on the sheets for 3 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely. Let the baking sheets cool to room temperature and then repeat with the remaining dough (you can use the same parchment paper). When all of the cookies are baked, set the pieces of parchment paper aside.
- Place all of the ingredients in a medium bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick to drizzle.).
- Place all of the cooled cookies on the reserved parchment sheets. Dip a fork into the glaze and drizzle it over the cookies in a zigzag pattern. Let the cookies sit at room temperature until the glaze has set, about 20 minutes.
Nutrition Facts : Calories 175.4, Fat 6.3, SaturatedFat 3.8, Cholesterol 21.3, Sodium 93.4, Carbohydrate 28.9, Fiber 0.7, Sugar 19.4, Protein 1.7
SPICED PUMPKIN-OATMEAL COOKIES
Steps:
- For the cookies: 1. Heat the oven to 350°F and arrange the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside. 2. Whisk the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg in a medium bowl to aerate and break up any lumps; set aside. 3. Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightened in color and fluffy, about 5 minutes. Stop the mixer and scrape down the paddle and the sides of the bowl with a rubber spatula. 4. Add the egg and vanilla, return the mixer to medium speed, and beat until incorporated, about 30 seconds. Stop the mixer and scrape down the paddle and the sides of the bowl. 5. With the mixer on low speed, add half of the reserved flour mixture and mix until just incorporated. Add half of the pumpkin and mix until just incorporated. Repeat with the remaining flour mixture and pumpkin. 6. Drop on baking sheet by the scant 1/4 cup, staggering them 2 inches apart on the prepared sheets. Place the remaining dough in the refrigerator. 7. Place both sheets in the oven and bake for 12 minutes. Rotate the pans from top to bottom and front to back and continue baking until the cookies are golden brown on the bottom and around the edges, about 12 minutes more. 8. Place the baking sheets on wire racks and let the cookies cool on the sheets for 3 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely. Let the baking sheets cool to room temperature and then repeat with the remaining dough (you can use the same parchment paper). When all of the cookies are baked, set the pieces of parchment paper aside. For the glaze: 1. Place all of the ingredients in a medium bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick to drizzle.) 2. glaze cookies and let stand 20mins for icing to set.
HEALTHY PUMPKIN OATMEAL COOKIES
from Her Sports magazine. I ran out of rolled oats, so I used 1 cup rolled and 2 cups quick oats. Also substituted pumpkin spice mix for all the other spices and fresh pumpkin puree for canned pumpkin. I added only --1/2 cup raisins and added --1/4 cup chocolate chips. These came out a tad dry (as there is no fat in them) so adding a little oil could go a long way, though I haven't tried it. I baked for 8 min, rotated, and baked 8 more minutes. I will do slightly less next time. Also, they do not grow at all when baking, so the size you make them is the size the will end up. Mine were about 2 inches in diameter.
Provided by mikey ev
Categories Drop Cookies
Time 25m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- In a bowl, combine pumpkin, egg, and egg whites.
- In a separate large bowl combine the rest of the ingredients (sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins).
- Add the pumpkin mixture to the flour mixture and mix.
- Drop cookies by tablespoonfuls onto greased baking sheet, two inches apart, and flatten gently.
- Bake for 15 to 20 minutes until golden brown.
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