Wild & Wanderful

Oatmeal Pumpkin Cookies | Recipes

Katy McKinleyComment

I’m going to talk about the most original thing during this time of year: pumpkin flavored things.  More specifically, pumpkin cookies.  I had a hankering the other day for some sweets and this fit the bill perfectly.

pumpkin cookies

I will warn you that the dough is super sticky.  I’m used to making my go-to chocolate chip cookies and the dough is a lot different.  So I tried to overcompensate and add more flour to reduce stickiness.  Don’t pull a Katy.  Don’t do it.  Let the dough be sticky if it wants to be sticky.  With my changes, they baked just fine but I wish I hadn’t added flour. 


What you should do, however, is give into the season completely and enjoy a good pumpkin stout while making pumpkin cookies.  Or maybe even pair them together.  It’s your call how far gone you want to become this fall. :)


Oatmeal Pumpkin Cookies
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 tsp. vanilla extract
  • 2 cups flour
  • 1 1/3 cups oatmeal
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 cup semisweet chocolate chips
  1. Preheat oven to 350 degrees.
  2. Mix together the flour, oats, salt, baking soda and cinnamon in a bowl.
  3. In a mixing bowl blend together the butter and sugars until fluffy.
  4. Add the pumpkin, egg and vanilla extract.  Mix well.
  5. Add the flour mixture and mix.
  6. Add the chocolate chips.
  7. Drop spoonfuls of dough onto a cookie sheet lined with parchment  paper/Teflon (to keep them from sticking or browning too quickly), I usually will get 12 cookies on one pan.
  8. Bake 14-16 minutes.  Let cool.
  9. Will make around 3 dozen cookies.


Enjoy!  Happy fall, fellow pumpkin addicts!