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.
Ahhha, thanks! I should learn to read 😉
When you say “1 can of pumpkin,” is that the small can or large one?
KP, it’s one cup of pumpkin. Hope that helps!
Eek, these look so dense and totally tasty. I love fall and am stoked for fall baking this weekend 🙂 you’re right, if the weather is being slow, let’s make fall happen ourselves!
Bring on the pumpkin recipes! I am ready for fall!
These cookies look like the perfect way to welcome fall!
These look so yummy! Always looking for yummy dairy free options. My daughter has a dairy allergy. Definitely trying these!
I am LOVING these cookies so so so much. I just got into the spirit of fall baking and made pumpkin mini muffins. 🙂 But since I love soft cookies (bonus if they’re healthy!), I have to make these next. Your pumpkin muffins have been on my to-bake list since last fall. Can’t wait!
Love the new site design 🙂
Okay, now I want to sit down and brainstorm fall recipes. YUM.
I really enjoy getting your updates on Facebook. Keep up the great ideas!!!
Love the site makeover (mini) and little changes and these cookies! If I was at home in the States and could get my hands on pumpkin right now, I would make something with it b/c Ive been craving it. Next week, it’s on! 🙂 These look amazing!!!