Homemade Pumpkin Oatmeal Cookies An Autumn Twist on a Classic
Here is a recipe for pumpkin cookies that is sure to please.
Pumpkin Oatmeal Cookies are soft chewy oatmeal cookies enriched with pumpkin and spice.
If you prefer drop pumpkin cookies that are a little less cakey you are going to love our Oatmeal Pumpkin Cookies.
They even have a little health punch thanks to the oats and pumpkin!
Again, this is one of those easy drop cookie recipes you can play with.
I like my pumpkin oatmeal cookies with raisins or nuts.
Maybe you would prefer to add baking chips - chocolate, butterscotch, white chocolate chips to yours.
Or how about pumpkin seeds, sunflower seeds, currants, chopped dates, or dried cranberries?
This Recipe for Pumpkin Cookies could support up to 2 cups of the additions of your choice. Let your creative baking imagination run wild.
And don't just limit yourself to making these delicious pumpkin and oatmeal cookies in the Fall!
Canned pumpkin puree packs a real nutritional punch and is available all year round.
And although they may not be the prettiest cookie ever, pumpkin oatmeal cookies make a great addition to your Christmas cookie tray, especially when make with chopped pistachios and dried cranberries.
To make drop cookies baking so much easier, you may want to invest in a cookie scoop or two. They come in a variety of sizes and make the process so much easier.
Pumpkin Oatmeal Cookies Recipe
The recipe calls for pumpkin pie spice but feel free to substitute your favorite combination of spices - cinnamon, nutmeg, ginger, cloves, and cardamom would all work well.
2 cups flour
1 1/2 cups oats, uncooked (quick or old-fashioned)
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla
1 cup canned pumpkin puree
2 cups additions of your choice (chopped nuts, raisins, baking chips, dried cranberries, pumpkin seeds, etc.)
Preheat oven to 350F degrees. Line baking sheets with parchment paper or silicone liners.
In a medium bowl whisk together the flour, oats, pumpkin pie spice,baking soda, and salt; set aside.
In a large bowl with an electric mixer on medium-high speed, beat the butter and sugars until light and fluffy, about 3 minutes. Stop once or twice to scrape down the sides of the bowl.
Add the egg, vanilla, and pumpkin, beating until smooth.
Scrape down the bowl again to make sure everything is well combined.
Stir in the flour mixture just until incorporated.
Stir in any additions you are using.
Drop by heaping tablespoons (or medium-size cookie scoops) onto lined cookie sheets, leaving about 2 inches between cookies.
Bake for about 13 to 15 minutes or just until the edges of the cookies are golden brown and the centers are set and no longer look like raw dough.
Cool on baking sheets for a couple of minutes then transfer cookies to wire racks to cool completely.
This recipe yields about 48 pumpkin oatmeal cookies.
Some of Our Favorite Pumpkin Oatmeal Cookies Additions Combinations:
1 cup chopped walnuts and 1 cup raisins
1 cup chopped pistachios and 1 dried cranberries
1 cup chopped pecans and 1 cup chopped dates
1 cup shelled pumpkin seeds and 1 cup currants
1 cup chopped walnuts and 1 cup butterscotch chips
"I have been researching and trying a number of recipes to make a healthy cookie similar to one that our Gym coffee shop sells for $3.50! This particular recipe was adapted so instead of bars I made thick round cookies and cooked them just underdone so they were soft and chewy. They were a hit with all the girls. Thanks for the great recipe."
They come in a variety of sizes and make the process so much easier.
by Susan Mahnke Peery
