Pumpkin Oatmeal Cookie Recipe

I’m not usually a fan of pumpkin, but this year, I’ve been loving everything pumpkin – pumpkin spice creamer in my coffee, pumpkin spice cream cheese on my bagels, pumpkin spice marshmallows, etc. – so I stocked up on canned pumpkin a few weeks ago when it was $.99/can at the grocery store. This week, the kids and I decided that pumpkin oatmeal cookies sounded really good, so we set out to create a recipe using rolled oats and a can of pumpkin.


Gooey Pumpkin Oatmeal Breakfast Cookie Recipe


Our first attempt at creating a pumpkin oatmeal cookie recipe resulted in two thumbs up (i.e. cramming them in as fast as I would allow) from all three kids, but J and I were less impressed. I decided that the recipe made a decent pumpkin oatmeal breakfast cookie, but it wasn’t what I was looking for in terms of a pumpkin oatmeal cookie recipe.

Combine the following ingredients in a large bowl:

  • 3 cups oats
  • 1/2 tbsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 cup sugar

Combine the following ingredients in a small bowl:

  • 3 eggs
  • 15 oz can pumpkin puree
  • 1 tsp vanilla extract

Mix the liquid ingredients with the dry ingredients in the large bowl. Drop by tablespoon onto a lightly greased cookie sheet. Bake at 350* (Fahrenheit) for 15-18 minutes, or until firm to the touch.

Yield: approximately 24 cookies

I thought these cookies were a bit too gooey and weren’t very sweet. I decided I wanted to tweak the recipe and try again.

Pumpkin Oatmeal Chocolate Chip Cookie Recipe


Even though the kids loved the pumpkin oatmeal breakfast cookies, I still had a craving for a chewy-yet-crunchy pumpkin oatmeal cookie, so I grabbed my 1950-something Betty Crocker cookbook to find an oatmeal cookie recipe to modify.

In a large bowl cream together the following ingredients:

  • 1 cup pumpkin puree
  • 1 1/4 cup white sugar
  • 2 eggs

Mix in the following ingredients:

  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon

Fold in the following ingredients:

Drop by tablespoon onto greased cookie sheet. Bake at 400* (Fahrenheit) for 8-10 minutes or until lightly browned. Let cool before removing from pan.

Yield: about 30 cookies

I had to tweak this recipe halfway through baking as the first batch that went into the oven didn’t have enough moisture and the cookies crumbled when I was taking them off the pan to cool – but the crumbled cookies made an AMAZING granola, so I’m not complaining.

In the end, I was happy with the consistency and chewy-yet-crunchy texture of the second batch and declared it a winner. The ingredients listed above reflect the final recipe that I developed.

And of course, my taste-testers agreed that the Pumpkin Oatmeal Chocolate Chip Cookies were a success, and they’d happily eat another batch or five.

Jenny and David both enjoyed being a part of the recipe creation process… and loved licking the beaters, too!