Oatmeal Pumpkin Cookies Recipes

Steps:

• Preheat oven to 350°F Combine the flour, oats, baking soda, cinnamon and salt; set aside.
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla then stir in the pumpkin puree. Gradually stir in the dry ingredients until well blended. Mix in raisins. Drop by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Combine all-purpose flour, whole wheat flour, oats, wheat germ, baking soda, cinnamon, allspice, cloves, and salt together in a bowl. Beat butter, coconut sugar, and brown sugar together in a separate bowl using an electric mixer until light and fluffy; add pumpkin puree, egg, and vanilla extract and mix well.
• Stir flour mixture into pumpkin mixture until dough is well mixed; fold in walnuts and raisins. Drop dough, about 1 tablespoon per cookie, on the the prepared baking sheets.
• Bake in the preheated oven until cookies are lightly browned on the edges, about 15 minutes. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Steps:

• In large saucepan over high heat, combine the pumpkin puree, water, milk, raisins, salt, and pumpkin pie spice (alternative spices). Bring to a boil.
• Add the oatmeal. Turn the heat down and cook according to your oatmeal instructions; mine usually takes about 15 minutes. Stir often.
• Meanwhile, in a small cast iron skillet over medium heat, toast the pepitas until they're fragrant and a gentle golden brown, about 10 minutes.
• Once the oatmeal is cooked (each grain should be tender), serve with honey or maple sugar on the side, pepitas to sprinkle on top, and cream if people like it more like porridge.

Steps:

• Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper.
• Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl.
• Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.
• Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated.
• Fold in white chocolate chips and dried cherries.
• Drop by rounded tablespoons onto prepared baking sheets.
• Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• Storage: Cookies store well in an airtight container for up to three days.
• Notes: Get creative! Add in whatever strikes your fancy, I can imagine a variety of chocolates, nuts, and dried fruits will really make the flavors and textures of this cook truly amazing.

Steps:

• Preheat the oven to 350˚ F. Lightly coat 2 baking sheets with cooking spray. Whisk the flour, cinnamon, baking powder and salt in a medium bowl.
• Beat the butter and brown sugar in a large bowl with a mixer on medium speed until fluffy and pale, about 3 minutes. Beat in the egg, pumpkin and vanilla, scraping down the bowl occasionally, until combined. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Add the oats, pepitas, cranberries and quinoa and beat on low speed until combined.
• Scoop 2-inch balls of dough (about 3 tablespoons each) and arrange 2 inches apart on the baking sheets. Coat the bottom of a drinking glass with cooking spray and gently flatten the cookies to a 1/2-inch thickness (about 2 1/2 inches in diameter).
• Bake until the cookies are dry on top and crisp around the edges, 14 to 16 minutes. Let cool 5 minutes on the pans, then transfer to a rack to cool completely.

Steps:

• Combine flour, oats, baking soda, cinnamon, and salt; set aside.
• Cream butter; gradually add sugars, beating til fluffy.
• Add egg and vanilla; mix well.
• Alternate additions of dry ingredients and pumpkin, mixing well between additions.
• Stir in chocolate chips.
• For each cookie, drop upto 1/4 c cookie dough onto lightly greased cookie sheet; shape into "pumpkin-shape" with spatula.
• Bake at 350 degrees F for 20-25 minutes.
• Decorate with icing and assorted candies, raisins, and/or nuts.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth.
• Mix flour, oats, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into creamed butter until combined. Fold chocolate chips into batter. Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet.
• Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat white sugar, shortening, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Stir pumpkin and eggs into creamed butter mixture; add flour, baking powder, cinnamon, ginger, allspice, and cloves and mix until dough is just combined. Fold oats into dough.
• Drop dough by spoonfuls onto the prepared baking sheet.
• Bake in the preheated oven until edges of cookies are crisp, about 12 minutes.

Steps:

• Spray baking sheet with cooking spray. In a large bowl combine pumpkin and egg whites. In a separate bowl combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins. (Batter will be very dry at first.) Mix ingredients together just until moistened.
• Drop cookies by tablespoonfuls onto prepared baking sheet, 2" apart. You can leave the cookies in the shape of a ball (the baked cookie will still be a ball) or flatten them out with the bottom of a glass before baking.
• Bake at 350 degrees for 15 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Beat pumpkin, honey, shortening, water, egg, and vanilla extract together in a large bowl until creamy. Whisk oats, flour, brown sugar, cinnamon, ginger, baking soda, baking powder, salt, nutmeg, and cloves together in another bowl. Add oat mixture to pumpkin mixture; stir until dough is well-blended. Drop dough by rounded teaspoonfuls onto prepared baking sheets.
• Bake in the preheated oven until golden and set, 12 to 15 minutes.

Steps:

• Preheat oven to 350°F; lightly grease cookie sheet.
• Combine flour, oats, baking soda, cinnamon, and salt in medium bowl. Beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy. Add pumpkin, egg, and vanilla mix well. Add flour and mix well. Stir in nuts and raisins.
• Drop by tablespoon fulls.
• Bake 14-16 minutes. Let cool 2 minutes before removing from pan.