- 1 cup white sugar
- 3/4 cup shortening
- 1/2 cup brown sugar
- 1 3/4 cups shredded pumpkin
- 2 medium eggs
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 cup quick-cooking oats
- 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.