pumpkin oatmeal cookies

<p>While very tasty and satisfying, these healthy pumpkin oat cookies are more of a simple, nutritious snack than decadent dessert. Add the chocolate chips for a sweeter, yummier treat!</p>

Healthy Pumpkin Oat Cookies

(250 g) rolled or quick oats

(240 g) pure pumpkin puree

pumpkin pie spice

chocolate

Mix all ingredients in a bowl to form a thick dough. Start with 2 tbsp of sweetener and adjust sweetness as desired. I use 3 tbsp of maple syrup.

Use your hands to create 12 cookie shapes. The cookies will not spread or change shape during baking so be sure to create the shape you want before baking.

Prepare a baking pan with parchment paper or place cookies directly on the pan. Bake for 10 minutes.

Remove from oven and enjoy warm after a few minutes. Let cool completely before storing. Store at in a sealed container at room temperature for 3 days, in the fridge for up to 1 week or freeze up to 3 months.

I have been trying out healthy recipes for lactation cookies and these were perfect. Added 2TB of brewers yeast and some chopped candied pecans. So good! Thank you!!

Love these cookies! Made as directed, except used Stevia. Might try sugar free Maple syrup next time. Might also use a banana and some cinnamon for some added flavor next time as well. 

Delicious and simple! Hubs ate it thinking it was a real cookie and was like these are bland LOL. Should have asked before grabbing. Definitely making another batch tomorrow to use the rest of my pumpkin  but will add the applesauce to make up for not quite the 8 ounces. Thank you for this recipe!  Can’t wait to try with coffee in the morning. 

My bf made these tonight with Lily's dark chocolate baking chips and stevia instead for the sweetener. They were really good. Yes, they taste healthy lol (I saw the disclaimers and laughed wondering what people expected). They still satisfy that dessert craving and from my calculations of the ingredients we used are only 2 weight watcher points for 3 cookies (oh, that's if you're on team purple) :) 
I thought it maybe needed more of a pumpkin flavor but I think that's on me and the brand of puree I bought just isn't that flavorful.

I made the recipe as posted. Baked 16 min and sprinkled a few grains of salt on each one. Made them with my 2yo granddaughter. We loved them!! 

Doubled recipe, added dark chocolate chips and 6 tablespoons of maple syrup.  They turned out delicious! Great recipe for when you crave a treat but don't want a bunch of sugar.

These pumpkin oatmeal cookies are super soft, chewy, thick, and full of pumpkin flavor! The perfect cookie for fall!&nbsp;

Soft And Chewy Pumpkin Oatmeal Cookies

(125 grams) all-purpose flour ((spooned & leveled))

cinnamon

baking soda

salt

(115 grams) unsalted butter (softened to room temperature)

(100 grams) brown sugar (lightly packed)

(50 grams) granulated sugar

egg yolk (room temperature)

vanilla extract

pumpkin

(150 grams) old-fashioned rolled oats

Soft and Chewy Pumpkin Oatmeal Cookies

In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add the egg yolk and vanilla extract and mix until fully combined. Then mix in the pumpkin puree until well combined.

Slowly mix in the dry ingredients, making sure to stop and scrape down the sides of the bowl as needed. Then mix in the old-fashioned rolled oats until just combined.

Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes.

Once the dough is chilled, remove it from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.

Bake in separate batches at 350°F for 9-12 minutes or until the edges of the cookies are lightly browned and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.

These flavorful and moist pumpkin oatmeal cookies are super soft without being cakey. Truly one of my favorite ways to enjoy the fall!

Soft-Baked Pumpkin Oatmeal Cookies

+ 1 Tablespoon all-purpose flour (spoon & leveled)

pumpkin pie spice*

oats

(2 sticks) unsalted butter, melted

dark molasses

sugar

pumpkin puree*

Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.

In a large bowl, toss the flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Fold in the oats. Set aside.

Melt the butter in the microwave in a medium size bowl. Whisk in the molasses, brown sugar, and granulated sugar. Once combined, whisk in the egg. Add the pumpkin and vanilla and whisk until thick and combined completely. Pour into dry ingredients and gently mix. The dough will be very thick, heavy, and sticky. Keep mixing until just combined, no more. Fold in your add-ins.

Scoop cookie dough onto prepared baking sheets. About 2 or 3 Tablespoons of dough per cookie. Slightly flatten the help the cookies spread in the oven. Do not flatten completely. See my photo above for a visual. If desired, press a few of your add-ins onto the top of the cookie dough balls for looks.

Bake the cookies for 13-15 minutes until very lightly browned on the edges, and still appearing soft in the centers. My cookies took 14 minutes. Allow the cookies to cool completely on the baking sheets. The cookies&#8217; flavor is best on day 2. Cookies remain fresh and soft stored in an airtight container for 10 days.

These were really good. Since the butter had to be melted anyhow, I browned it. I added cranberries and toasted walnuts and butterscotch chips. I used Libby pumpkin and still blotted out moisture and the texture was great. 10/10 will try again.

Loved these! Relatively easy to make (a necessity for me) and were delicious. I added chocolate chips and chopped pecans. They came out perfect at 13 minutes. Chewy, oatmeal-y, not overly sweet. Exactly what I wanted!

In the spirit of Autumn time (my favorite season) I made these cookies. I used you favorite combo of add-ins: pumpkin seeds, dried cranberries and chocolate chips.

Oh my goodness!!! What a delicious fall/Thanksgiving cookie!! The house smells as good as these cookies taste!! Thank you Sally for another wonderful recipe!! Also I really appreciate the details &amp; tips for success in all your recipes!!

Absolutely loved this cookie, I can no longer make oatmeal cookies the regular way again - they now must have PUMPKIN! Yum! :)

Pumpkin Oatmeal Cookies are filled with cinnamon, perfect pumpkin flavor and a sweet glaze to top it off. They are perfect for fall!

Pumpkin Oatmeal Cookies Recipe

butter (softened)

brown sugar (packed)

white sugar

(15 pumpkin puree

all-purpose flour

quick cooking oats

baking powder

milk

Preheat oven to 375 degrees F.

In a medium bowl, beat together butter and sugars until creamy.  Add pumpkin, egg and vanilla and beat until smooth.

In another bowl mix together the dry ingredients - flour, oats, cinnamon, baking soda, baking powder and salt.

Add dry ingredients to wet ingredients and stir until combined.

Use a medium cookie scoop to scoop onto a lightly greased cookie sheet.  Bake for 11-14 minutes.

Once cookies are cool, make glaze by whisking together powdered sugar, milk, vanilla and pumpkin pie spice and drizzle over cookies.  Let set before transporting or serving.

Soft, chewy, and filled with warm fall spices, these Pumpkin Oatmeal Cookies are made with real pumpkin, brown sugar, and old-fashioned oats. They&#39;re the twist on a classic with favorite pumpkin flavor that you&#39;ve been waiting for all year!

Pumpkin Oatmeal Cookies

butter (1 stick softened)

brown sugar

pumpkin puree

½ cups old fashioned oats

Preheat oven to 350° F and line two large baking sheets with parchment paper.

In a large mixing bowl, add the softened butter and brown sugar and beat on medium speed for 1-2 minutes until it's fluffy.  (you can use a stand mixer or electric hand mixer)

Then add the pumpkin puree, egg, and vanilla extract and blend in completely. scraping down the sides of the bowl as you blend.

In a separate bowl, add the oats, flour, baking soda, and pumpkin pie spice and mix together.

Gradually add the dry ingredients to the wet ingredient in batches and blend just until the dry ingredients are just barely mixed in, careful not to over-mix!

With a cookie scoop, scoop out 1 1/2 tablespoons of batter and place it on the prepared baking sheets at 2 inches apart.

Bake for 12-14 minutes or the edges begin to brown.

Remove from the oven and tap the tray on the stove or counter a couple of times so they will set quicker.

Allow the cookies to cool completely on the cookie sheet.

These vegan pumpkin oatmeal cookies are the perfect fall cookie! Easy and fun, loaded with fall flavors and topped with a simple frosting.

Vegan Pumpkin Oatmeal Cookies

Rolled Oats ((150 grams))

All Purpose Flour ((125 grams))

Dessicated Coconut ((80 grams) or Unsweetened Shredded Coconut)

Baking Soda

Salt

Cinnamon

Pumpkin Pie Spice

Vegan Butter ((112 grams))

Light Brown Sugar ((200 grams))

Pumpkin Purée ((75 grams) Canned or Fresh)

Vanilla Extract

Powdered Sugar ((180 grams))

Tablespoons Soy Milk (or other non dairy milk)

Preheat the oven to 350°F (180°C) and line two large cookie sheets with parchment paper.

Add rolled oats, all purpose flour, coconut, baking soda, salt, cinnamon and pumpkin pie spice to a mixing bowl and mix together.

Add vegan butter and light brown sugar to the bowl of your stand mixer and cream them together until smooth.

Add pumpkin purée and vanilla extract and mix in.

Add dry ingredients to wet and mix with a spoon or spatula into a thick cookie dough.

Break off pieces of the dough and roll it into balls. Place them evenly on parchment lined baking sheets. Aim to get 20 cookies in total and spread them over two large cookie sheets (10 cookies per baking sheet).

Bake them one tray at a time for 15 minutes. If they haven&#39;t spread much on their own, flatten them with a fork as soon as they come out of the oven puffy and soft.

Leave them on the baking sheet to cool down and firm up before frosting.

Sift powdered sugar into a bowl and add soy milk and vanilla extract and mix into a thick frosting.

Spoon it over the top of the cookies with a teaspoon. Place into the fridge for 5 minutes for the frosting to set and your cookies are ready to serve!

Pumpkin no bake cookies are quick, easy and delicious, made with only 8 ingredients and can be vegan, dairy and gluten free! You never knew flourless pumpkin cookies could be so easy.

No Bake Pumpkin Cookies (Flourless Pumpkin Cookies)

coconut oil (or butter)

peanut butter

tsp pumpkin spice

tsp vanilla extract

Line a baking sheet with parchment or wax...

Line a baking sheet with parchment or wax paper.

Add pumpkin puree, coconut oil, sugar and peanut...

Add pumpkin puree, coconut oil, sugar and peanut butter to small pan over medium high heat. Bring to a simmer and then remove from heat. Stir occasionally to prevent clumping. Let cool.

In a medium bowl, add oats, salt, pumpkin...

In a medium bowl, add oats, salt, pumpkin spice and vanilla extract.

Once pumpkin puree mixture cools, add it to...

Once pumpkin puree mixture cools, add it to bowl with oats and spices and mix until the oats are completely absorbed.

Spoon the mixture and press together slightly to...

Spoon the mixture and press together slightly to form a cookie shake, and flatten slightly. Set on the prepared baking sheet and allow to cool. 

Finish and sprinkle with sea salt (optional).

If you have time, put in the fridge...

If you have time, put in the fridge for 10-15 minutes to help “firm” up but you can enjoy them without doing so!

https://mediavine-res.cloudinary.com/video/upload/ogbgikdhm2lpvrggirnm.mp4

No Bake Pumpkin cookies are quick, easy and delicious, made with only 8 ingredients and can be vegan, dairy and gluten free!

Pumpkin No Bake Cookies

Healthy pumpkin oatmeal cookies packed with whole grains, cozy pumpkin flavor and plenty of chocolate chips. These pumpkin chocolate chip cookies are dairy free and make a wonderful treat or snack!

Pumpkin Oatmeal Chocolate Chip Cookies

whole wheat pastry flour (or white whole wheat flour)

coconut oil

dark brown sugar (or can sub coconut sugar)

rolled oats, gluten free if desired

chocolate chips, dairy free if desired

Preheat oven to 375 degrees F. In a medium bowl, whisk together flour, pumpkin spice, salt and baking soda; set aside.

In the bowl of an electric mixer beat coconut oil, brown sugar, vanilla, and egg until well combined, smooth and creamy. Keep mixer on low speed and add in pumpkin.&nbsp;

Next add in all dry ingredients (except oats and chocolate chips); mixing until just combined. Gently fold in oats and chocolate chips with a wooden spoon.

Using a cookie scoop, drop dough onto prepared baking sheet. Flatten dough slightly with the palm of your hand. Bake cookies for 10-12 minutes or until edges become golden brown. Makes 20 cookies. Cookies should be stored in a covered container and will get softer and more cake-like the following day after you bake them.

These soft and chewy pumpkin oatmeal lactation cookies are the perfect fall treat for breastfeeding moms. Made with milk-boosting ingredients like oats, flaxseed, and pumpkin puree, they’re nourishing, cozy, and freezer-friendly. Vegan and dairy-free options included!

Pumpkin Oatmeal Lactation Cookies

oats (or rolled oats)

white whole wheat flour

tsp baking powder

tsp salt

sugar (or coconut sugar)

tsp pumpkin pie spice

tsp nutmeg

chocolate chips (optional)

tbsp ground flaxseed (optional)

tbsp brewer’s yeast (optional)

Step 1

Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper.

Step 2

In a small bowl, mix 1 tbsp ground flaxseed with 3 tbsp water if making a flax egg. Set aside to thicken.

Step 3

In a large bowl, combine oats, whole wheat flour, baking powder, salt, sugar, pumpkin pie spice, nutmeg, and optional brewer’s yeast and flaxseed.

Step 4

Add pumpkin puree, melted coconut oil or butter, vanilla extract, and egg (or flax egg). Stir until well combined.

Step 5

Fold in chocolate chips or other mix-ins if using. Scoop dough onto prepared baking sheet, flatten slightly.

Step 6

Bake for 10–12 minutes, until golden and set. Let cool completely for the best chewy texture.

these pumpkin oatmeal cream pies are a fun fall remake of the classic childhood treat. they&#039;re made from spiced chewy pumpkin oatmeal cookies sandwiched together with a maple cream cheese buttercream.

pumpkin oatmeal cream pies

c (180 grams) all purpose flour

tbsp chai spice blend

tsp (5 grams) baking soda

c (150 grams) light brown sugar

c (150 grams) granulated sugar

(18 grams) large egg yolk, room temperature

c (230 grams) pumpkin puree, blotted (see recipe notes)

tsp (10 milliliters) vanilla extract

c (191 grams) old fashioned rolled oats

(113 grams) cream cheese, softened to room temperature

c (280 grams) powdered sugar, sifted

tsp (5 milliliters) vanilla extract

tsp cinnamon

extract,

1-3 tbsp (15-45 ml) milk, as needed

Brown

Make brown butter the day before or about 1-2 hours before you plan to make the cookies. It will need 60-120 minutes to cool enough to become the texture of softened butter.To make the brown butter, melt butter in a clear heavy bottom sauce pan. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl and cool 30 minutes to room temperature and transfer to the fridge for an additonal 60-90 minutes (1-1.5 hours). Butter should be texture and temperature as solid butter at room temperature.See recipe notes for tips on batch browning!

Blot

Lay 2-3 paper towels across a wide, shallow bowl. Scoop out most of a 15oz. can of pumpkin puree (425g) onto the paper towels. The excess water will absorb into the paper towels. Before using in the recipe, squeeze the excess water from the pumpkin puree. You should have 1 c (230g) left to use in the recipe.

Whisk

In a medium mixing bowl, whisk together the flour, spice blend, baking soda and salt. Set aside.

Cream

Cream the brown butter and sugars together on medium speed until well combined, about 1-2 minutes.

Beat

Add egg yolk, pumpkin and vanilla extract, beating on low for about 20 seconds before adding the next.

Fold

On the lowest mixing setting or by hand, stir in the dry ingredients to the wet until just combined. Add the oats, stirring until just combined.

Chill

Cover the cookie dough with pastic wrap. Chill in the fridge for at least 1-2 hours or up to overnight. This is an important step in getting the chewy texture and a more developed flavor. Pull cookies out of the fridge about 10 minutes before you want to start baking them.

Preheat

Preheat the oven to 375 F / 190 C for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Using a small or medium cookie scoop, or tablespoon sized spoon, scoop cookie dough into 1 1/2 &quot; (40g) sized balls. Place them about 3 &quot; apart on the baking sheet. The cookies will spread a bit while baking.

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Top 11 pumpkin oatmeal cookies recipes from across the web

The most viewed pumpkin oatmeal cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Pumpkin Oat Cookies

Soft And Chewy Pumpkin Oatmeal Cook...

Soft-Baked Pumpkin Oatmeal Cookies

Soft-Baked Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies Recipe

Pumpkin Oatmeal Cookies

Vegan Pumpkin Oatmeal Cookies

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The most viewed pumpkin oatmeal cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine