Servings: 24 cookies serving(s)
Prep time: 15 minutes
Total time: 30 minutes
Cooking time: 15 minutes
A good old fashioned oatmeal cookie is hard to find. The kind of oatmeal cookie that’s thick and soft and can fill you up. The kind of cookie that feels substantial and a little bit healthy.
That’s why I used to choose them at the university cafeteria —oatmeal raisin cookies were always bigger than the chocolate chip cookies, a better value for my student budget.
It had been ages since I’d had a cookie like that in fact I had forgotten all about them. I’m not sure I even had a recipe for them.
Then came along this recipe for Pumpkin Oatmeal Cookies and just the look of them took me back.
The oatmeal raisin cookies that I recall eating didn’t have pumpkin in them but it makes a delicious addition. The pumpkin adds a great flavour dimension and as you can guess, pumpkin is a natural with the spice blend.
If you have premixed pumpkin pie spice on hand feel free to replace the spices called for in this recipe with your blend (a total of 3 1/2 tsp.). Also, I chose just to add chocolate chips and dried cranberries but you can add any mixture of extras that you’d like (pumpkin seeds, sunflower seeds, chopped dates, almonds or walnuts.)
Pumpkin Oatmeal Cookie Recipe
- 2 cups + 2 Tbsp. flour, spooned in
- 1 1/2 cups old-fashioned rolled oats
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. ginger
- ¼ tsp. nutmeg
- ¼ tsp. allspice
- 1/2 tsp. salt
- 1 cup butter, melted
- 1/4 cup Crosby’s Fancy Molasses
- 3/4 cup brown sugar
- 1/2 cup sugar
- 1 egg yolk
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla
- ¾ cup chocolate chips
- ¾ cup dried cranberries
- Preheat oven to 350 F.
- In a large bowl, whisk flour, rolled oats, baking soda, spices, and salt.
- In a medium bowl whisk the melted butter with molasses, brown sugar, and white sugar. Whisk in the egg yolk then the pumpkin and vanilla. Mix until well combined.
- Add pumpkin mixture to bowl of dry ingredients and stir until combined. Stir in chocolate chips and cranberries. (You will have a thick, sticky dough.)
- Drop dough by the spoonful (2-3 Tbsp.) onto a parchment-lined baking sheet and spread it a bit with the back of the spoon.
- Bake for about 15 minutes or until cookies feel set in the centre.
- This is a soft cookie. If you’d like them a bit firmer bake them longer.
One more thing…
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