–Pin it For Later
Pumpkin Oatmeal Cookie Recipe – courtesy of Linda Engel, author of Garden to Table Cooking
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Looking for a scrumptious fall dessert? These homemade pumpkin cookies, featuring the goodness of freshly roasted pumpkins, are the answer. With their golden-brown edges and soft, pillowy centers, these cookies are bursting with autumnal flavors. Share the love by baking a batch today and enjoy the taste of the season! 🧡🍂
One quick tip I’d like to share — for baking ALL of my cookies, I use silicone baking mats to keep them from sticking to the cookie sheet. Here’s a link to snag your own: Silicone Baking Mats
Pumpkin Oatmeal Cookies
Delicious oatmeal cookies made with freshly-roasted pumpkin! You can use raisins or substitute chocolate chips instead for a sweeter variation! This recipe is courtesy of my dear friend, Linda Engel, author of Garden to Table Cooking grab your copy of her cookbook here: .https://www.greenthingscooking.com/
Ingredients
- 1 cup Pumpkin puree use freshly roasted or canned
- 4 tbsp Maple syrup
- 2 Eggs beaten
- 1 tsp Vanilla
- 2 cups Oat flour grind about 2⅔ cups of oats in a blender or food processor
- 4 tbsp Coconut sugar or brown sugar
- 2 tsp Baking soda
- 1 tsp Cinnamon
- 1 tsp Pumpkin spice
- ¼ tsp Sea Salt
- 1 cup Raisins or substitute chocolate chips
Instructions
- Mix all wet ingredients
- Mix all dry ingredients
- Combine the two and mix well
- Chill in refrigerator for 30 minutes
- Heat oven to 350℉
- Place a very full tablespoon of batter per cookie onto cookie sheet
- Bake for 10 minutes or until cooked through
Tried this recipe?Let us know how it was!
Happy baking and decorating!
–Nicole Bendig-Lamb
For more information on starting or growing your own baking business: Join Cake Biz Bootcamp!
