Healthy Pumpkin Oatmeal Cookies
photo by Robin Hollister
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
36 cookies
ingredients
- 2 cups oats, uncooked (quick or old fashioned)
- 1 cup sugar
- 1⁄2 cup margarine
- 1 cup canned pumpkin, 100% (not pie filling)
- 1 egg
- 1 tablespoon orange juice
- 1 cup flour
- 1 teaspoon pumpkin pie spice
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup chopped walnuts
- 1⁄2 cup chocolate chips
directions
- heat oven to 350 degrees.
- lightly spray cookie sheets with cooking spray.
- mix cookie batter.
- drop by rounded teaspoonfuls about 2 inches apart.
- bake 11 to 15 minute.
- do not over bake cookies will be soft.
- cool on wire rack.
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Reviews
-
For a healthy cookie this one is a winner. I made some serious changes though because of my oddly stocked pantry, so I'm sure I didn't do it true justice! Instead of sugar I used a brown sugar spenda blend (1/2 cp) and used Hodgson Mill buckwheat pancake mix for the flour (this one is a whole grain buckwheat and whole grain finely milled blend). I also added more walnuts (love these) and some dried cranberries chopped. (in my world, you've never had an oatmeal cookie until you put cranberries in them! Instead of margarine, I also used butter. They came out good and really satisfied the November craving for homemade baked pumpkin cookies!
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YUMMY!!!! I made a few changes (brown sugar instead of white, no OJ, used half whole wheat flour half white flour, skipped the walnuts my daughter dislikes, and increased the chocolate chips to 3/4c) and these were so good I immediately had to freeze them in single serving snack bags or we all would have eaten all the cookies that afternoon! Thanks for sharing!
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I love anything pumpkin, so had to give this recipe a shot. This recipe is easy and delicious! It's another plus that they are somewhat healthy. It's true that the consistency is more like a muffin top, but I personally love this about them. The only change I made was cut the sugar to about half a cup, and found that plenty sweet. Next time, I may cut out even more. I only used some chocolate chips, and they turned out great.
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Tweaks
-
For a healthy cookie this one is a winner. I made some serious changes though because of my oddly stocked pantry, so I'm sure I didn't do it true justice! Instead of sugar I used a brown sugar spenda blend (1/2 cp) and used Hodgson Mill buckwheat pancake mix for the flour (this one is a whole grain buckwheat and whole grain finely milled blend). I also added more walnuts (love these) and some dried cranberries chopped. (in my world, you've never had an oatmeal cookie until you put cranberries in them! Instead of margarine, I also used butter. They came out good and really satisfied the November craving for homemade baked pumpkin cookies!
-
YUMMY!!!! I made a few changes (brown sugar instead of white, no OJ, used half whole wheat flour half white flour, skipped the walnuts my daughter dislikes, and increased the chocolate chips to 3/4c) and these were so good I immediately had to freeze them in single serving snack bags or we all would have eaten all the cookies that afternoon! Thanks for sharing!
RECIPE SUBMITTED BY
Robin Hollister
Austin, TX
I am originally from Vermont, but we moved to Texas in 2000. There are so many, foods here in the south, that I had never tasted before. Moved back to VT in 2007. Texas is tooo hot. However while I was there I got to sample the worlds best BBQ and so many foods I have never had before. YUM