Pumpkin Oatmeal Cookies II

READY IN: 1hr 15mins
Recipe by elastigirl

Super-simple recipe that results in soft, cakey cookies. I started making these for a quick breakfast item after realizing just how much I was spending on my morning Clif bar. If you aren't so hot on Craisins, feel free to omit them. Stored in an airtight container, these will last about a week.

Top Review by Yoga Booty

I was looking for a quick recipe that didn't include any butter and these were great. I used mini chocolate chips and regular flour. I think next time I will use less baking soda as they were more muffin texture than I wanted. I will definately make these again with a different add in. thanks for the recipe!

Ingredients Nutrition


  1. Mix together oats, milk, and pecans in a bowl and set aside.
  2. Mix together brown sugar, egg whites, pumpkin, and vanilla in a large mixing bowl.
  3. Add flour, baking soda, salt, and pumpkin pie spice, and stir well to combine.
  4. Add oat mixture and cranberries and stir well (the cookie dough will look like lumpy oatmeal).
  5. Drop batter by tablespoonfuls onto cookie sheets sprayed with non-stick spray or lined with parchment paper. Flatten each cookie slightly with a fork or spatula.
  6. Bake at 350 degrees for 13 minutes.

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