One bowl and no butter or oil! Boom! Somewhat healthy pumpkin oatmeal cookies, besides the copious amounts of sugar I added. Yeah, yeah, yeah…whatever. On Saturday, my mother-in-law, Leigh, came over to visit me and catch up. She used to live like 5-minutes away from me, but moved last year to the Bay Area so I don’t get as much time with her as I used to. And I actually love my mother-in-law. She’s more like a best friend. We are seriously like the same person…it’s almost scary. So I love any time I get to spend with her. Especially because she doesn’t mind that the F-Word is like a normal part of my vocabulary and my favorite adjective. I don’t use it in anger—I just find it a great way to describe things. If you know me, then you know I don’t mince my words and I speak my mind. I keep real. I had a fun afternoon catching Leigh up on all the craziness in my life and hearing about everything she has been up to too! But anyways…back to these cookies…so one of the things Leigh and I both love are oatmeal cookies. I usually make extra oatmeal cookies when I know she’s in town so I can send her home with a few. Amazing oatmeal cookie recipe coming to the blog soon…but until then I have pumpkin to use up remember? So while Leigh and I were catching up and having a fun ol’ time, I whipped these babies up and had them done and cooled in time for her to taste test before she left (I sent a plate of these home with her too though hehehe). Super easy, one bowl, no chilling required recipe. I didn’t bring my egg or pumpkin to room temperature either and it all worked out just fine.
You can substitute oil and eggs in recipes with pumpkin puree, so with 2 1/2 large cans of pumpkin puree left, you can bet I am doing a little kitchen experimenting over here. I do like my “healthy-ish” recipes. Pumpkin is good for you. Oats are good for you. This recipe has whole wheat flour in it. Just don’t think about everything else. So “healthy-ish” pumpkin oatmeal cookies are what I created and they were goooooood. Not overly pumpkin, but you could still taste the pumpkin. If you like in-your-face pumpkin taste, then just eat pumpkin puree straight from the can, okay? I like a more subtle, balanced pumpkin flavor and I think I achieved it here! And no butter or oil? Nope…didn’t miss it. I use a little gem called butter emulsion (or butter extract) in this cookie recipe. It gives a recipe a butter flavoring in the same sense that you would use vanilla extract. I have ordered mine off of Amazon, but they also sell it at Hobby Lobby, Michael’s and my favorite independent bake supply shop here in town. It’s fairly cheap and lasts awhile. I tend to use it in my baking because I typically don’t like to use the normal amounts of butter most recipes call for. Sometimes I feel like the butter can overtake a recipe and then you aren’t tasting the goodness of what the cookie should be about!
Pumpkin Oatmeal CookiesPrint Recipe
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup quick oats
- 1 1/4 cups white granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon cornstarch
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- dash of nutmeg
- 1 cup pumpkin puree
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon butter extract
- 1/4 cup egg substitute (or one regular egg)
- Sugar Topping:
- 1/2 cup white granulated sugar
- 1 teaspoon pumpkin pie spice (or more depending on how deep a spice flavor you prefer)
Preheat oven to 350-degrees and line two baking sheets with parchment paper. Set aside.
In a large mixing bowl, combine both flours, oats, both sugars, salt, baking soda, cornstarch, pumpkin pie spice, cinnamon and nutmeg. Using a wooden spoon, stir until combined. Add egg substitute into the dry mixture and mix until it's somewhat incorporated. Next, add pumpkin puree and extracts to the mixture. Stir until everything is combined.
Prepare your sugar topping by putting a half cup white sugar and teaspoon of pumpkin pie spice in a small bowl and stir so it's combined.
Use a smallish cookie scoop to scoop balls of cookie dough. Roll cookie dough balls in the sugar spice mixture and then place on the prepared baking sheet.
Bake cookies one sheet at a time for 10-minutes depending on desired doneness. Let cool on the cookie sheet for 15-minutes before transferring to a wire rack to finish cooling.
I baked my cookies for 7-minutes and they were slightly underdone, but they set up after cooling on the cookie sheet. They were soft and almost cookie dough like. I prefer my cookies underdone, soft and ooey-gooey. If you like cookies that are more done or with crispy edges, I suggest baking at least 10-minutes or longer.
Just look at all that sugary-spice goodness!
This dessert plate from Wilmax is PERFECT for a plateful of these cookies! And of course I had to include their super cute coffee cup and saucer!!
What pumpkin recipe will I make next? Copycat Starbucks pumpkin loaf cake is on my radar. Any pumpkin recipes y’all are wanting? Leave me a comment! And thanks for stopping by!