Autumn is my favorite time of year, my only wish is that it could last longer! I love the crispness in the air, the beautiful leaves, fall festivals and the smells of cinnamon, nutmeg and pumpkin baking.
I’m ringing it in a little early this year because I’m so anxious to share this delicious recipe for pumpkin oatmeal cookies with you. It has all of the right autumn ingredients that bring lovely scents to your home and cause mouths to water!
After I had gotten all of my ingredients out today, I suddenly decided to do a taste test by making two batches of cookies; one the original way and one by changing some of the ingredients in the recipe. Of course this meant more ingredients, which meant a quick run to the store!
I chose to make one batch just as written in the recipe I’ve always used and one batch with some healthier alternatives. In the second batch instead of 1 1/2 cups of white flour I used 3/4 cup white flour and 3/4 cup wheat flour, I used coconut oil instead of butter and instead of all white sugar I used 1/2 cup white sugar and 1/2 cup brown sugar.
Honestly, I have to say I was surprised at the results. My husband, Paul and I ate one of each of the cookies and we both agree the second, healthier alternative batch was better! So I changed the printable version of the recipe for you so it matches the changes.Pumpkin oatmeal cookies, perfect for fall! #pumpkin #nutmeg #cinnamon #oatmeal Click To Tweet
Chocolate chips are a great addition to the cookies also. Sometimes I add them, sometimes I don’t. Just depends on if I’ve remembered to buy any!
Chocolate chips can be added to jazz them up a little bit!
- 3/4 cup sifted white flour
- 3/4 cup wheat flour
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 3/4 teaspoon cinnamon
- 3/4 cup coconut oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 3/4 cup canned pumpkin
- 1 3/4 cup oatmeal
- 1/2 cup walnuts
- Heat oven to 375 degrees.
- Sift together the flour, baking soda, salt, nutmeg, and cinnamon and set aside.
- Put coconut oil in another bowl.
- Add sugar to the coconut oil gradually, mixing well.
- Add the egg and mix well.
- Add in the dry ingredients.
- Stir in the pumpkin, oats, and nuts and blend well.
- Drop by teaspoonful's onto ungreased cookie sheet.
- Bake for about 12 minutes.
I hope you enjoy the recipe and have a wonderful day!
I’ll be sharing this recipe on the link parties and blog hops found on my “Where I Party” page!