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 TweetChocolate 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!
Ingredients
- 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
Instructions
- 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!
P.S. You might like these delicious cookie recipes too: Soft Chewy Ginger Cookies, Melt in Your Mouth Snickerdoodles and Simple, Light Cookies for all Occasions.
I’ll be sharing this recipe on the link parties and blog hops found on my “Where I Party” page!
Yum!! I bake cookies a lot and have never thought of this combination. I like all of these ingredients so I will try these. I am so ready for fall baking! Thanks for the recipe.
You’re welcome! I admit, I haven’t been able to keep my hand out of the cookie jar all day! There going in the freezer for my own safety. Thank you for reading and commenting.
Hi, Teresa! It’s never too early to ring in Autumn. These look sooo delish!
Thanks Michelle! They are delish, even my grandkids loved them and I thought they might be a little stand-offish because of the words pumpkin and oatmeal! Thanks for reading and commenting.
It is amazing how you can change a recipe for the better and it still tasted great or even better. Coconut oil and walnuts can do wonders for our health.
Kathleen
Bloggers Pit Stop
Hi Kathleen, Thank you for stopping by! I’m finding that I like coconut oil in more and more things. Anything we can do to improve our health!
I was cleaning out the pantry the other day, and by this I mean that I started and then gave up, but I did manage to find four boxes, FOUR!, of oatmeal. I am happy as a clam to have found this recipe. Thank you. Fall can’t come soon enough.
Sounds like my cupboards! It is good and it’s even kid approved. I hope you enjoy it. Thank you for reading and commenting.
Those cookies sound very yummy! Pumpkin bread with walnuts is one of my favorites and I love oatmeal cookies so the combination of the 2 sounds perfect. Thanks for sharing.
Hello! Thank you so much for stopping by and reading about the cookies. They are good, I had to freeze some so I wouldn’t keep eating them. Have a wonderful week!
Hi Teresa, please, when you say “white flour”, what kind of flour do you say?
I referred to it as white, just because it’s white in color. It’s enriched, pre-sifted flour. I normally get the unbleached, but the market I was shopping in didn’t have it, so this was bleached flour.
These look super yummy! I’m so excited for Autumn 😀
We have had such a hot summer, I’m anxious for the crisp air of Autumn too! Thank you for reading and commenting today.
1 teaspoon of salt seems like a lot. And there’s no baking soda listed in the ingredients… I’m assuming when you changed the recipe over to the healthier version it got lost. I did 1 tsp of baking soda and 1/4 tsp of salt and the recipe turned out great (: They are delicious!
Next time I make them, I’m going to try your way! I’m glad you liked them. I was afraid my grandkids would balk at them because they had pumpkin in them, but they liked them.
These cookies sound perfect for fall! Pinning!!
Thank you so much! They are very good!