Pumpkin Oat Cookies Recipes

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PUMPKIN OATMEAL COOKIES



Pumpkin Oatmeal Cookies image

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

1 (15 ounce) can pumpkin puree
1 cup honey
¾ cup shortening
¼ cup water
1 egg
1 teaspoon vanilla extract
3 cups oats
1 ½ cups all-purpose flour
¼ cup brown sugar
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves

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

OATMEAL PUMPKIN COOKIES



Oatmeal Pumpkin Cookies image

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

2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
2 cups raisins

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 CHOCOLATE CHIP COOKIES



Pumpkin Oatmeal Chocolate Chip Cookies image

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

1 ½ cups butter, softened
2 cups packed brown sugar
1 cup white sugar
1 (15 ounce) can pumpkin puree
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups miniature chocolate chips

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

OATMEAL PUMPKIN COOKIES



Oatmeal Pumpkin Cookies image

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

1 cup all-purpose flour
1 cup whole wheat flour
1 cup old-fashioned oats
½ cup wheat germ
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon salt
1 cup butter, softened
1 cup coconut sugar
1 cup packed brown sugar
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
¾ cup chopped walnuts
¾ cup raisins

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



Pumpkin Oatmeal Cookies image

These soft and chewy pumpkin oatmeal cookies taste like fall.

Provided by Kristina Vanni

Categories     Snack     Dessert

Time 40m

Number Of Ingredients 13

1 cup unsalted butter (softened to room temperature)
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 cup 100% pure pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/3 cup quick-cooking oats
1 1/2 teaspoons pumpkin pie spice
1 teaspoons baking soda
1/2 teaspoon salt
3/4 cup coarsely chopped walnuts
3/4 cup raisins

Steps:

  • Gather the ingredients. Position racks in the upper and lower thirds of the oven and preheat to 350 F.
  • Cover 2 baking sheets with parchment paper and set aside.
  • In a large mixing bowl with a handheld electric mixer or in a standmixer bowl, cream the butter, granulated sugar , and brown sugar until light and fluffy, about 3 minutes.
  • Add the pumpkin puree, egg, and vanilla extract and beat until combined.
  • In another large mixing bowl, stir together the flour, quick-cooking oats , pumpkin pie spice, baking soda, and salt.
  • Gradually add the dry ingredients to the pumpkin mixture, beating after each addition.
  • Stir in the walnuts and raisins.
  • Drop by tablespoonfuls onto the prepared baking sheets. Bake in batches, 2 baking sheets at a time, until lightly browned, about 15 minutes, rotating and switching rack positions halfway through.
  • Remove from the oven and let cool on the pan for 2 minutes.
  • Remove to a wire rack to cool completely.

Nutrition Facts : Calories 114 kcal, Carbohydrate 16 g, Cholesterol 14 mg, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, Sodium 57 mg, Sugar 10 g, Fat 5 g, UnsaturatedFat 0 g

PUMPKIN OATMEAL DROP COOKIES



Pumpkin Oatmeal Drop Cookies image

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

1 cup cooked mashed pumpkin
1/2 cup butter or 1/2 cup margarine, softened
1 cup firmly packed brown sugar
3/4 cup sugar
1 egg
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup quick-cooking oats, uncooked
1 cup chopped pecans or 1 cup black walnut
1 cup raisins
1 (6 ounce) package semisweet chocolate morsels

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

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