One bowl and no butter or oil! Boom! Somewhat healthy pumpkin oatmeal cookies, besides the copious amounts of sugar I added. Yeah, yeah, yeah…whatever. But you could totally swap out half of the sugar with a sugar substitute if you wanted to make these healthier. This is a super easy, one bowl, no chilling required recipe. I didn’t bring my egg or pumpkin to room temperature either and it all worked out just fine.
Did you know that you can substitute oil and eggs in recipes with pumpkin puree? So with 2-1/2 large cans of pumpkin puree left (thanks Costco), you can bet I am doing a little kitchen experimenting over here. I do like my “healthy-ish” recipes. Pumpkin is good for you. Oats are good for you. This recipe has whole wheat flour in it. Just don’t think about everything else. So “healthy-ish” pumpkin oatmeal cookies are what I created and they were goooooood. Not overly pumpkin-y….just the right amount 🙂
No butter or oil? Nope…didn’t miss it. I use a little gem called butter emulsion (or butter extract) in this cookie recipe. It gives a butter flavoring in the same sense that you would use vanilla extract. I have ordered mine off of Amazon, but they also sell it at Hobby Lobby, Michael’s and my favorite independent bake supply shop here in town. It’s fairly cheap and lasts awhile.
Pumpkin Oatmeal Cookies
Print RecipeIngredients
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup quick oats
- 1-1/4 cups white granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon cornstarch
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- dash of nutmeg
- 1 cup pumpkin puree
- 1-1/2 teaspoon vanilla extract
- 1 teaspoon butter extract
- 1/4 cup egg substitute (or one regular egg)
- TOPPING:
- 1/2 cup white granulated sugar
- 1 teaspoon pumpkin pie spice (or more depending on how deep a spice flavor you prefer)
Instructions
COOKIE DOUGH: Preheat oven to 350-degrees and line two baking sheets with parchment paper. Set aside.
In a large mixing bowl, combine both flours, oats, both sugars, salt, baking soda, cornstarch, pumpkin pie spice, cinnamon and nutmeg. Using a wooden spoon, stir until combined. Add egg substitute into the dry mixture and mix until the ingredients are incorporated. Next, add the pumpkin puree and extracts to the mixture. Stir until everything is combined.
TOPPING: Mix a half cup of white sugar and teaspoon of pumpkin pie spice in a small bowl and stir so it's combined.
Use a standard sized cookie scoop to scoop balls of cookie dough. Roll cookie dough balls in the sugar-spice topping and then place dough balls on the prepared baking sheet.
Bake cookies, one sheet at a time, in 350-degree oven for 8-10-minutes. Let cookies cool on the cookie sheet for 15-minutes before transferring to a wire rack to finish cooling.
Notes
I baked my cookies for 7-minutes and they were slightly underdone, but they set up after cooling on the cookie sheet. They were soft and almost cookie dough like. I prefer my cookies underdone, soft and ooey-gooey. If you like cookies that are more done or with crispy edges, I suggest baking at least 10-minutes or longer.
Just look at all that sugary-spice goodness!
What pumpkin recipe will I make next? Copycat Starbucks pumpkin loaf cake is on my radar. Any pumpkin recipes y’all are wanting? Leave me a comment! And thanks for stopping by!
XOXO,
Kelly
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4 Comments
Ethan W
October 13, 2016 at 3:43 AMThose cookies were the bomb! I had them in my lunch the past two days and they make me munch like no other!
I really recommend this cookies! yum
Kelly
October 13, 2016 at 3:44 PMAwwwww Ethan thank you!! You are my biggest fan and always have the cutest things to say about my baking! Glad you have been enjoying these cookies in your lunch!!
Agness of Run Agness Run
October 16, 2017 at 5:30 AMThese cookies are so palatable and my mouth is watery right now! Is it possible to use almond flour for preparing them, Kelly?
Kelly
October 16, 2017 at 9:49 PMThanks Agness! I haven’t tried using almond flour, but I think you could try! I haven’t baked with almond flour before, but if you do all the time, then you would know if you can swap it out with a 1:1 ratio, otherwise I would add the flour last, in 1/4 cup increments until you reach the desired cookie dough consistency. Let me know if you try this! I am totally curious to see if the almond flour works out 🙂 XOXO