This is a fall favorite that I modified with some additional ingredients. Yum yum! 🙂

*this recipe is for one 15 oz canned pumpkin or 2 cups pumpkin

• Preheat oven to 375
• Cream together:
  • 1 c. butter or coconut oil
  • 1 c. brown sugar
  • 1 c. white sugar
  • Add and mix well:
    • 2 c. cooked pumpkin
    • 2 egg
    • 2 tsp. vanilla
    • Sift together and add to above mixture:
      • 2 c. white flour
      • 2 c. whole wheat flour
      • 1 c. oats
      • 1/4 c. flaxseed
      • 2 tsp. baking powder
      • 1 tsp. baking soda
      • 1 tsp. salt
      • 2 tsp. cinnamon
      • 1 tsp. nutmeg
      • Stir in:
        • 1 c. chopped nuts
        • 1 c. coconut
        • 1 c. chocolate chips
        • 1 c. butterscotch chips
        • 1 c. craisins
        • Drop onto greased cookie sheet
        • Bake 15 minutes

Optional Icing:

• 2 cups confectioners’ sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Combine ingredients. Add milk as needed, to achieve drizzling consistency.