Pumpkin Oatmeal Cookies

These cookies are soft and moist and full of pumpkins pie flavors. The oatmeal adds plenty of fiber and the chopped nuts give them extra texture. Just the thing for hungry trick-or-treaters!

Yield Makes 48



  • 2 cups all-purpose flour
  • 1 cup quick cooking oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 cup (8 ounces) butter, softened
  • 1 cup light brown sugar, packed
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup canned solid pack pumpkin
  • 1 cup chopped pecans, walnuts, or hazelnuts

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Heat oven to 350°. Lightly grease baking sheets or line with silicone baking sheets.

Combine the flour, oats, baking powder, soda, salt, and spices; set aside.

In a mixing bowl with electric mixer, cream the butter and sugars until light and fluffy. Beat in the egg, vanilla, and pumpkin. Slowly beat in the dry ingredients until blended. Stir in chopped nuts.

Drop by teaspoonfuls onto the prepared baking sheets. Bake for 12-15 minutes, or until lightly browned around the edges and set. Cool for a few minutes then remove to a rack to cool completely.