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Just when you think Halloween is over, no more pumpkin recipes.   Ha Ha Ha (evil laugh)!!  Well I’ve still got a few more up my sleeve, but I promise they are so good and healthy too boot.  Like these Oatmeal Pumpkin Cookies.   It’s even a Vegan recipe for you Veg’s out there.  Not that it matter either way these cookies are delicious.  And I don’t feel bad about serving them to my guys, since they have oatmeal, pumpkin and whole wheat in them.  To be honest I’ve made these twice now and once using the oil and the second time using butter, both were just fine!

So let me show you how great these are:

Ingredients: 1 1/2 cups all purpose flour, 1/2 cup whole wheat flour, 1 1/3 cups rolled oats, 1 teaspoon baking soda, 3/4 teaspoon salt, 1 tsp cinnamon, 1/2 teaspoon nutmeg, 1 2/3 cups sugar, 2/3 cup canola oil, 2 tablespoons molasses, 1 cup canned pumpkin, or cooked pureed pumpkin, 1 teaspoon vanilla, optional: 1 tablespoon ground flax seeds, 1 cup pecans, finely chopped, 1/2 cup raisins

Start off by mixing your flours and oatmeal

Then add in the baking soda, cinnamon, nutmeg and salt

Mix together well, I just stirred with a fork

Next in your mixer add in the sugar

and Oil, I used the Smart Balance oil blend

optionally add in ground flax seeds.  Why you might ask?  I have no clue but I had some of the recipe calls for it so I put it in.

Then pour in Molasses.  Deep dark rich Molasses.

Then a cup of pumpkin

and vanilla.  It just makes everything taste better.

Mixing well, and be sure to scrape down the sides of the bowl.

Then add the flour in 3 batches folding in between.

until just incorporated.

Then add in your pecans, and raisins (I didn’t have any)

On a greased baking sheet, press and flatten each cookie

into a cookie shape, and bake at 350 for 16-18 minutes

The cookies will be soft and chewy.  Just how I like them.

and you don’t have to feel too guilty about eating these babies.

Or enjoying them with a glass of milk.

Print This RecipePumpkin Oatmeal Cookies

1 1/2 cups all purpose flour

1/2 cup whole wheat flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg
1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon ground flax seeds
1 cup pecans, finely chopped
1/2 cup raisins

Directions
Preheat oven to 350. Have ready 2 greased baking sheets.

Mix together flours, oats, baking soda, salt and spices.

In a separate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in pecans and raisins.

Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350.

Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day!

Listed @ Life As Mom, Recipe Swap

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16 Responses

  1. My husband loves oatmeal cookies! I love that these are so healthy. I’ll be making these… real soon! I let you know how they turn out. 🙂

  2. Those look so yummy….I’ll bet they were soft and chewy!! I have 3 pumpkins and I have no idea how to cook them. Do you just roast yours in the oven and then puree it? Do you need to peel and seed it first? I’m totally clueless!

  3. These look fantastic. It’s so nice to have a new take on an old favorite. I’ll bet these are wonderful. Thanks!

  4. My husband would love these. They have all his favorite ingredients. I might throw in a handful of raisins and make him really happy! Thanks!

  5. I don’t think I could ever get tired of pumpkin dishes. These almost remind me of no-bake cookies my grandma used to make. And, the healthier flax is great – I love that. 🙂 Thanks for linking to Slightly Indulgent Mondays!

  6. I tried these today and added eggs, cut the sugar a bit, added more nuts and doubled the recipe – they turned out wonderful! I think you can do a lot to this recipe and it will still turn out great and healthy. Thanks for the idea!

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