Pumpkin Spice Oatmeal Cookies Recipes

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PUMPKIN SPICE OATMEAL



Pumpkin Spice Oatmeal image

Loaded with fiber from the oats and pumpkin, this warm, spiced oatmeal offers up a hearty, comforting breakfast. Even though we like it made with whole milk for a rich and creamy taste, it is equally delicious made with 1 or 2 percent milk. Make a large batch and thin it out with a little milk or water before reheating for a speedy morning meal.

Provided by Food Network Kitchen

Time 25m

Yield 6 servings

Number Of Ingredients 9

One 15-ounce can pure pumpkin puree
2 cups milk, plus more for serving
1/2 cup dried cranberries or raisins
1/4 cup light brown sugar (packed), plus more for sprinkling
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
Kosher salt
2 cups old-fashioned rolled oats
Pepitas (toasted pumpkin seeds), for serving

Steps:

  • Whisk the pumpkin puree, milk, 2 cups of water, the dried cranberries, brown sugar, pumpkin spice, vanilla and a large pinch of salt together in a medium saucepan. Bring to a simmer over medium heat, then add the oats and reduce the heat to medium-low. Gently simmer, stirring frequently, until the oats are tender and the oatmeal is the consistency you like, 10 to 15 minutes (15 minutes for very thick oatmeal).
  • Ladle the oatmeal into bowls and serve drizzled with milk and sprinkled with a little extra sugar and pumpkin seeds.

SPICED PUMPKIN-OATMEAL COOKIES



Spiced Pumpkin-Oatmeal Cookies image

Pumpkin bread and pumpkin pie may be the most obvious ways to enjoy pumpkin, but the warm spices like nutmeg, cinnamon, and ginger found in both translate into a delicious cookie, too. The dough here is made with pumpkin purée, oats, and spices, baked until soft and chewy, and finished with a drizzle of maple syrup glaze. Enjoy these treats as the autumn weather arrives, as well as through the holidays. - Taken from a recipe at CHOW. The original recipe says it makes 32, but I only got 23 out of it.

Provided by DrGaellon

Categories     Drop Cookies

Time 1h

Yield 32 serving(s)

Number Of Ingredients 17

2 cups all-purpose flour
1 1/3 cups rolled oats (not instant)
1 1/4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon fine salt
1/2 teaspoon ground nutmeg
1 cup unsalted butter, at room temperature
1 cup packed dark brown sugar
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree (not pie filling, about 1 3/4 cups)
1 1/2 cups powdered sugar, sifted
3 tablespoons milk, plus (not nonfat)
1 teaspoon milk, plus more as needed (not nonfat)
2 tablespoons maple syrup

Steps:

  • Heat the oven to 350°F and arrange the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside.
  • Whisk the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg in a medium bowl to aerate and break up any lumps; set aside.
  • Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightened in color and fluffy, about 5 minutes. Stop the mixer and scrape down the paddle and the sides of the bowl with a rubber spatula.
  • Add the egg and vanilla, return the mixer to medium speed, and beat until incorporated, about 30 seconds. Stop the mixer and scrape down the paddle and the sides of the bowl.
  • With the mixer on low speed, add half of the reserved flour mixture and mix until just incorporated. Add half of the pumpkin and mix until just incorporated. Repeat with the remaining flour mixture and pumpkin.
  • Drop 8 dough rounds per baking sheet by the scant 1/4 cup, staggering them 2 inches apart on the prepared sheets. Place the remaining dough in the refrigerator.
  • Place both sheets in the oven and bake for 12 minutes. Rotate the pans from top to bottom and front to back and continue baking until the cookies are golden brown on the bottom and around the edges, about 12 minutes more.
  • Place the baking sheets on wire racks and let the cookies cool on the sheets for 3 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely. Let the baking sheets cool to room temperature and then repeat with the remaining dough (you can use the same parchment paper). When all of the cookies are baked, set the pieces of parchment paper aside.
  • Place all of the ingredients in a medium bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick to drizzle.).
  • Place all of the cooled cookies on the reserved parchment sheets. Dip a fork into the glaze and drizzle it over the cookies in a zigzag pattern. Let the cookies sit at room temperature until the glaze has set, about 20 minutes.

Nutrition Facts : Calories 175.4, Fat 6.3, SaturatedFat 3.8, Cholesterol 21.3, Sodium 93.4, Carbohydrate 28.9, Fiber 0.7, Sugar 19.4, Protein 1.7

PUMPKIN SPICE OATMEAL



Pumpkin Spice Oatmeal image

This recipe will be able to bring all the wonderful flavors of fall together. It's really good.

Provided by sgonzalez

Categories     100+ Breakfast and Brunch Recipes     Cereals     Oatmeal Recipes

Time 12m

Yield 1

Number Of Ingredients 8

1 ½ cups milk
¾ cup rolled oats
2 tablespoons brown sugar
1 tablespoon white sugar
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
¼ teaspoon salt
¼ cup canned pumpkin

Steps:

  • Bring milk to boil in a small pot over medium-high. Stir oats, brown sugar, white sugar, cinnamon, pumpkin pie spice, and salt into the boiling milk. Place a cover on the pot, reduce heat to medium-low, and cook, stirring occasionally, for 3 minutes. Stir pumpkin puree into oat mixture until smooth; cook and stir continually another 2 minutes.
  • Remove from heat; let oatmeal set 2 minutes before serving.

Nutrition Facts : Calories 602.7 calories, Carbohydrate 107.2 g, Cholesterol 29.3 mg, Fat 11.6 g, Fiber 10.6 g, Protein 21.1 g, SaturatedFat 5.5 g, Sodium 891.6 mg, Sugar 58.8 g

PUMPKIN BUTTERSCOTCH OATMEAL COOKIES



Pumpkin Butterscotch Oatmeal Cookies image

I was in the mood for something sweet with pumpkin and butterscotch and I came up with these cookies. My husband and kids love them! These cookies are extra moist and following the recipe should give it a more cakey than crisp texture. If you are looking for a crispy oatmeal cookie, this is not it!

Provided by Laura Goodman

Categories     Fruits and Vegetables     Vegetables     Squash

Time 25m

Yield 24

Number Of Ingredients 11

1 cup butter-flavored shortening (such as Crisco®)
¾ cup packed brown sugar
¾ cup pumpkin puree
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 ½ cups old-fashioned oats
1 cup butterscotch chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat shortening, brown sugar, pumpkin puree, and white sugar together in a bowl until creamy; add eggs and vanilla extract and beat until smooth.
  • Whisk flour, baking soda, and cinnamon together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is well-mixed; slowly stir in oats. Stir butterscotch chips into dough until evenly distributed. Drop dough by the spoonful 2 inches apart onto a baking sheet.
  • Bake in the preheated oven until light golden brown, 8 to 10 minutes.

Nutrition Facts : Calories 231.3 calories, Carbohydrate 27.9 g, Cholesterol 15.5 mg, Fat 12 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 4.2 g, Sodium 86.9 mg, Sugar 15.8 g

PUMPKIN SPICE OATMEAL



Pumpkin Spice Oatmeal image

There's nothing like a bowl of warm oatmeal in the morning, and my spiced version works in a slow cooker. Store leftovers in the fridge. -Jordan Mason, Brookville, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 5h10m

Yield 6 servings.

Number Of Ingredients 9

1 can (15 ounces) solid-pack pumpkin
1 cup steel-cut oats
3 tablespoons brown sugar
1-1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 teaspoon salt
3 cups water
1-1/2 cups 2% milk
Optional toppings: Toasted chopped pecans, ground cinnamon, and additional brown sugar and milk

Steps:

  • In a large bowl, combine the first 6 ingredients; stir in water and milk. Transfer to a greased 3-qt. slow cooker. Cook, covered, on low 5-6 hours or until oats are tender, stirring once. Serve with toppings as desired.

Nutrition Facts : Calories 183 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 329mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

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Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. We wish you all the best on your future culinary endeavors.
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