These pumpkin oatmeal cookies are everything you could hope for this time of year. They are soft and fluffy with a slight chew due to the oatmeal and some crunch from chopped pecans. The addition of pumpkin and its spice friends, cinnamon and cloves, make these cookies a perfect palate pleasing, spirit warming, autumn goodie! They kind of taste like pumpkin pie disguised as a cookie.
While these are still cookies, and not a health food, I always seem to feel less guilty about eating sweets made with oatmeal, pumpkin, and nuts. And these would be great with the addition of either raisins or dried cranberries. If you added those, you would have 4 food groups packed into your cookie. That would make them practically a meal! I like the sound of that. These are hearty and wholesome, and could definitely support some whole grain flour if you want to sneak some in!
So if you find yourself craving a batch of oatmeal cookies, get festive and go for pumpkin oatmeal cookies instead. If you can bring yourself to share, these would be great to take to your next holiday party. You will definitely be popular, so make sure to just bring the recipe with you! Anyone who loves pumpkin and loves cookies (and who doesn't?) will be in fall heaven with these great pumpkin oatmeal cookies!
Pumpkin Oatmeal Cookies
3 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon salt
1 cup butter, softened
1 cup light brown sugar
½ cup white sugar
1 large egg
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup chopped pecans
Preheat oven at 350 degrees.
In a medium bowl combine rolled oats, flour, baking soda, cinnamon, cloves and salt and set aside.
Using an electric mixer combine butter and sugars and cream together until light and fluffy. Add in eggs, followed by vanilla and pumpkin. Mix in flour mixture until combined then stir in pecans. Drop tablespoon size spoonfuls onto baking sheets.
Bake for 10-12 minutes in a preheated oven. Cool for a few minutes on baking sheet before transferring to wire racks to cool completely.
Optional add-in: 1 cup dried cranberries or raisins
Recipe adapted from Mother Thyme