Pumpkin-Oatmeal Cookies

Ok, this Pumpkin-Oatmeal Cookies will be my last pumpkin-related recipe for this… month 😀 (I promise). Well at least you know what to do with the rest of the pumpkin when Halloween is over, don’t you 😉 ? Now back to these Pumpkin-Oatmeal Cookies. Any recipe can be a hit or miss with a toddler, you just simple never know until about 1/2 second after they have their first bite on the “object”. Let me tell you, this is a big hit with my little lady. I don’t know whether it has to do with the fact that I let her mix the ingredients and scoop them onto a baking sheet for me or it is because of some random dark chocolate bits in these orange chunks. Either way, she loves these Pumpkin-Oatmeal Cookies and that is of course always a win for mama ^^.

Pumpkin-Oatmeal Cookies

I did not have any nuts on hands when I made these Pumpkin-Oatmeal Cookies but if I’d had some, I would definitely have added them to the mixture. I imagine walnut, pecan, or hazelnut would make a great combo with the sweet pumpkin and the milky oats. You can also go a bit funky by adding some dried cranberries or mulberries as well. Just try to keep it well-balanced so the additional nuts and dried fruits do not overpower the pumpkin and the oats. Remember, the pumpkin is supposed to be the hero here ;). Well, at least until November :) .

Pumpkin – Oatmeal Cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 18 - 20 cookies


  • • 2/3 cup pumpkin puree (I made fresh pumpkin puree but you certainly can use canned ones & do not use pumpkin pie filling)
  • • 2 cups old fashioned rolled oatmeal
  • • 1 cup whole wheat flour
  • • 1 egg
  • • ½ cup coconut sugar
  • • ½ tsp. baking soda
  • • ½ tsp. baking powder
  • • ½ tsp. nutmeg
  • • ½ tsp. ground cloves
  • • 1 tsp. cinnamon
  • • A tiny pinch of salt (I used pink Himalayan salt)
  • • ½ cup of dark chocolate chips (optional)


  1. Preheat your oven to 180-degree C. Line your baking sheet with a large piece of parchment paper.
  2. In a mixing bowl, mix the egg and pumpkin until well incorporated.
  3. In another mixing bowl, mix all other dry ingredients (oats, flour, sugar, spices, baking powder, baking soda & salt). Then combine the wet and dry ingredients together using folding motion. Do not over mix.
  4. Scoop a spoonful of the mixture on to your prepared baking sheet & slightly press it down so that it’s flattened. Bake for 13-15 minutes until golden brown. Let it cool down on a wire rack. Cookies will be slightly chewy in the center. Keep well in an airtight container up to 4 days.

Pumpkin-Oatmeal Cookies

1 Comment

  1. […] serve with fruits, honey and any topping of your choice as breakfast. Alternatively cookies (like this one), energy bars or cupcakes are excellent way to incorporate this fiber-rich grain into your […]

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