Pumpkin Oatmeal Cookie Recipe :: HoosierHomemade.com
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Pumpkin Oatmeal Cookies

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Have I told you lately how much I love baking during the Fall? Not since yesterday, right? Let me tell you again…I LOVE to bake…especially during the Fall! Now, don’t get me wrong, baking during Christmas has a place in my heart too, but with all the hustle and bustle of shopping, wrapping and decorating, baking seems to take a back seat during the Christmas season, at least in our house.

October 29th is National Oatmeal Day…did you know? I didn’t.

While I love a bowl of piping hot oatmeal with raisins and cinnamon in the morning, I really love Oatmeal Cookies! And when you add Pumpkin, Raisins and Walnuts…oh my! I could eat the whole batch!

Pretty much all the delicious flavors of Fall wrapped up in a sweet, little, soft cookie! I had to share a big bag of these cookies with the neighbor today so I wouldn’t eat them all.

Don’t they look delicious? Hang tight for the recipe…first I have a favor…pop on over to the Quaker® website and vote for my Pumpkin Oatmeal Cookies! I would REALLY appreciate it, but even better…I’d LOVE it if you won! Yep…you could win $1000 just for voting!

So, what are you waiting for...vote…now…please! If I win, my recipe will be in the Quaker® Newsletter.

Looking for another delicious recipe using Quaker® oats? Head on over and check out Tiffany’s recipe for Pumpkin Biscoff Monster Cookies.

5 from 1 reviews
Pumpkin Oatmeal Cookies
 
Prep time
Cook time
Total time
 
The BEST Fall Cookie you will bake! Packed with Pumpkin, Oats, Walnuts and Raisins! Recipe from HoosierHomemade.com. Adapted from Quaker
Serves: 48-50 cookies
Ingredients
  • 2 cups flour, all-purpose
  • 1-1/3 cups Quaker® Oats {quick or old fashioned}
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup {2 sticks} butter or margarine, softened
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 1 cup canned pumpkin {NOT pumpkin pie filling}
  • 1 egg
  • 1 teaspoon vanilla
  • ¾ cup chopped walnuts
  • ¾ cup raisins
Instructions
  1. Preheat oven to 350 degrees. Spray cookie sheets with non stick cooking spray
  2. In a medium bowl, combine flour, oats, baking soda, cinnamon and salt
  3. In a large bowl beat butter and sugars until creamy and smooth
  4. Add egg, pumpkin and vanilla, beat until combined
  5. Gradually add dry ingredients, beating after each addition
  6. Stir in walnuts and raisins
  7. Drop dough onto cookie sheet using a dough scoop or teaspoon
  8. Bake about 14-16 minutes or until lightly browned
  9. Cool on pan 2 minutes, then remove to cooling rack
Notes
If I could give these cookies 10 stars I would...they are great!

In honor of National Oatmeal Day on October 29th, vote for my recipe and I have a chance to be featured in the Quaker® Oats newsletter.

When you vote you will be entered to win a $1,000 gift card! Yay Oats! Official Sweepstakes Rules

This is a sponsored conversation written by me on behalf of Quaker®. The opinions and text are all mine.

Linking to Gooseberry Patch

Comments

  1. says

    Oh, boy!! I JUST made a large sheet cake using your fabulous chocolate mix-in-the pan recipe. I love, love, love oatmeal cookies so much, and I cannot wait to try this one. I know it will be a winner, just like everything else that you do! Also, thank you for helping all of your readers with the close look at grocery budgeting and eating nutritiously. We are trying our best here in Miami to be healthy, and we can use all the wonderful hints and tips! One of the little things I do to help is to make a double batch of a healthy dish, and freeze half for another meal later on. It seems to save time, and most of all, sanity! I try very hard to make everything that I eat, including my bread, from scratch. I feel like that gives me much more control over my budget.

  2. Paula B. says

    I’m a huge fan of everything pumpkin, but other than a recipe my mom used to make years ago, I haven’t found a pumpkin cookie that I loved. This looked amazing, liked all the add-ins. Well, I halved this and my cookies are yummy, but appear to be more cake-y than those you have pictured. I was hoping for more of the texture of a traditional oatmeal cookie. Were yours chewy?

  3. Shelley says

    prepped this dough this morning…baked 1 dozen to taste…I did change the recipe just a tad…LESS sugar, NO raisins, 1/4 cup chopped pecans and MORE spice…1/2 cup white sugar instead of 1 cup, 2 teaspoons cinnamon and 1/2 teaspoon allspice…I usually use less sugar…sometimes it’s a hit and then there are the misses…but today it is a HIT…and now that Libbey canned pumpkin comes in 1 cup cans…even better…

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