I’ve decided I’m not going to wait on fall to show itself, instead I’m going to do my best to manufacture it myself. I can’t seem to do much about the miserable temperature here in Phoenix, but I can fill my home with the wonderful scent of pumpkin and cinnamon. Pumpkin bread, pumpkin muffins, pumpkin cookies, bring it on.
Today it’s pumpkin cookies. Lowfat Pumpkin Oatmeal Spice Cookies to be exact. These are hearty, chewy cookies that pack in some nutrition while still being “cookie” enough to count as dessert (at least to my kiddo!). She was pretty darn excited to see me put one in her lunchbox this morning.
They almost remind me of those oatmeal squares or bars that they sell in the breakfast isle, a bit of a cross between a muffin and a cookie. Mookie? Either way, these are a hit in our house. Not overly sweet, but sweet enough. They keep pretty nicely for a few days in a Ziploc bag or sealed container.
Ready to make some? They are pretty simple.
Not too many ingredients and no butter or oil. Good stuff.
Pumpkin Oatmeal Spice Cookies
Ingredients
- 1 cup pumpkin (not pumpkin pie filling)
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups white wheat flour (you could use all purpose if desired)
- 3 cups of rolled oats
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon (feel free to use more if desired)
- 2 tsp pumpkin pie spice
- Optional mix ins such as pecans (walnuts, raisins or chocolate chips)
Instructions
- Preheat your oven to 350 degrees F.
- In a mixing bowl combine pumpkin, eggs and vanilla until well combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, spices and any mix ins. Combine wet and dry ingredients until mixed. The cookie dough will be very thick.
- Drop by spoonfuls onto cookie sheets about 2" apart. If desired, flatten the cookie dough slightly with a fork (it will not spread much, and will stay in a shape similar to what you put into the oven).
- Bake for 12-15 minutes until lightly browned. It's best to remove them from the cookie sheet quickly after baking to prevent them from sticking to the sheet.
- Makes approx 36 cookies.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
If you are a pumpkin fan like I am, you might want to also try…
Pumpkin Chocolate Chip Cookies
Or my favorite low fat pumpkin muffins
Enjoy!
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
I really liked the idea of these cookies, and was excited to try them… When I tried them though I was very disapointed. They were very dry and not much taste. After I baked the first batch and tasted one, I actually didnt even finish cooking the rest of them 🙁 Sorry but I really did not enjoy these coookies.
YUM!!! I added a pinch of kosher salt and 1/4 cup walnuts and 1/4 cup of raisins. People are asking for your recipe! Even super persnickety hubby liked them! Thanks a million-Happy November!
I tried your recipe this morning. Sorry, but it was rather tasteless. No salt, and I did not add in any of the optional add ins as my family doesn’t not like nuts or raisins. Thanks.
Aha, thanks, I should read more carefully 😉
I made the recipe this morning (with 1 cup of pumpkin) and it was fantastic! I could eat the dough alone and be satisfied. Will be adapting this for cupcakes with cream cheese frosting!