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Pumpkin Oatmeal Cookies

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.

Pumpkin Oatmeal Cookies

Rating: 51

Prep Time: 10 minutes

Cook Time: 16 minutes

Yield: 48-50 cookies

Pumpkin Oatmeal Cookies

The BEST Fall Cookie you will bake! Packed with Pumpkin, Oats, Walnuts and Raisins! Recipe from HoosierHomemade.com. Adapted from Quaker

Ingredients

  • 2 cups flour, all-purpose
  • 1-1/3 cups Quaker® Oats {quick or old fashioned}
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 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
  • 3/4 cup chopped walnuts
  • 3/4 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!

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http://hoosierhomemade.com/pumpkin-oatmeal-cookies/

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. Beth says:

    National oatmeal day? What a great thing to celebrate! Your cookies look great.

  2. Sharon Wood says:

    I cannot wait to try these cookies, I happen to have all the items on hand and my granddaughter and I will be making these together…making memories!

  3. Love it! Voted for you (& Tiffany!)
    Kim of Mo’Betta recently posted..Dark Chocolate Chess PieMy Profile

  4. I voted … hope you win! The cookies sound perfect … I can’t wait to make them.
    Brenda @ SweetSimpleStuff recently posted..Bats + Moon Pies = Simple Halloween TreatMy Profile

  5. Sugel 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.

  6. danielle says:

    I am definitely going to give this a try -I wanted to let you know that I featured this recipe today in my “What I Bookmarked This Week” post -stop by and see!
    danielle recently posted..What I Bookmarked This WeekMy Profile

  7. Amy Hill says:

    I just made these cookies. I used dried cranberries instead of raisins and added white chocolate chips. After they cooled I drizzled with melted white chocolate . This is my new favorite cookie! Thanks for sharing. Amy

  8. Jen says:

    Made with coconut flour, earth butter and chocolate chips. Unreal! I can’t stop eating them :) thank you!

  9. 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?

    • Doug says:

      Hi Paula, I have to be honest, I made these last year and haven’t made them again this year yet. If I remember correctly they were not chewy, but not terribly cakey either. You might try a little less flour next time.
      Happy Baking!
      ~Liz

  10. Dina says:

    they look yummy!

  11. I am on an oatmeal craze here lately and these are just screaming out to me. YUM! I think I might just have everything I need to make them in my pantry too! I shared it in my Pumpkin Round Up on my blog today! :)
    Shari @ Shari Blogs recently posted..35+ Pumpkin Dessert Recipes Round UpMy Profile

  12. Amanda says:

    I am a huge fan of oatmeal raisen cookies.
    Adding the pumpkin to the mix just took it to another level.
    Thanks for the great recipe!

  13. 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…

  14. Vicki says:

    Why can’t I use pumpkin pie filling? Will it ruin the cookies?

    • Liz says:

      Hi Vicki, pumpkin pie filling has the additional ingredients already in it like syrup, water, and spices. Canned pumpkin, is just pumpkin with no additional ingredients.
      Happy Baking!
      ~Liz

Trackbacks

  1. [...] friend, Liz at Hoosier Homemade also has a Pumpkin Oatmeal cookie recipe today. Check it out [...]

  2. […] You can find the recipe for them here: http://hoosierhomemade.com/pumpkin-oatmeal-cookies/ […]

  3. […] Dessert of the Week: Pumpkin Oatmeal Cookies […]

  4. […] Dessert of the week - Pumpkin Oatmeal Cookies […]

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