pumpkin oatmeal cookies

One of my coworkers offered me a cookie recently, and while I try to be on my best eating behavior at work, I figured I had to be polite, right? And then he offered to leave the rest of the batch with me, clearly displaying the difference between the metabolism of an active male in his early thirties and that of a female of the same age. The whole container? Just one cookie first thing in the morning was a splurge.

No, when someone offers me a delicious cookie, I don’t eat the whole batch. I ask for the recipe.

Although these pumpkin cookies don’t make that easy. They aren’t the kind of cookie that you eat one of, savoring every bite, and then feel sated. All that fiber makes them feel more like a snack, like they should be healthy and you should be able to eat a few at a time. Alas, a petite (aka short) thirty-something moderately-active female can never forget all that butter. That’s why I prefer to be on the giving side of cookies instead of the receiving side.

One year ago: Chicken Empanadas, Bacon-Wrapped Scallops with Port Reduction, Slice-and-Bake Brown Sugar Cookies
Two years ago: Hershey’s Perfectly Chocolate Chocolate Cake, Roasted Brussels Sprouts, Multigrain Pancakes

Printer Friendly Recipe
Pumpkin Oatmeal Cookies (adapted from allrecipes)

2½ cups (12 ounces) all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
¾ teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened
1 cup (7 ounces) white sugar
1 cup (7 ounces) packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup pumpkin puree

1. Preheat the oven to 350 degrees F (175 degrees C). Line two baking pans with parchment paper or a silicone mat. In a medium bowl, mix the flour, oats, baking powder, cinnamon and salt.

2. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the butter and both sugars until fluffy, about one minute. Add the egg, beating until incorporated, then mix in the vanilla and pumpkin. With the mixer on the lowest speed, add the flour mixture, mixing until just incorporated.

3. Drop heaping teaspoons of dough onto the prepared baking pans. Bake 12 to 15 minutes or until lightly browned around edges. Let the cookies cool slightly on the pans before transferring to wire racks to cool completely.


  1. “…a petite (aka short) thirty-something moderately-active female can never forget all that butter. That’s why I prefer to be on the giving side of cookies instead of the receiving side.”

    This cracks me up.

  2. I have these in the oven right now…but with chocolate chunks in them (you know, because I didn’t get enough rich dessert yesterday)

  3. That is definitely a good helping of butter! But I’m sure every bit of it makes these cookies addictive in the best way possible.

  4. Mmmmm. They certainly don’t LOOK buttery. But they do look amazing…

  5. As a fellow ‘petite’ girl, I totally feel you. The fat really gets to us quick, doesn’t it. Those cookies look gorgeous, I tend to want to ask for recipes too!!

  6. Mmm, pumpkin cookes–I’m totally in!!

  7. I just made these and they sound so simple, but they are really delicious. I am sending them to family across the US and I know they will love them too. Thank you for sharing!

  8. It was cold out and I didn’t have any strawberries – so this won out for baking last night. Simple to throw together, and very tasty – these actually went faster at work today than my chocolate chip cookies did last week, which was a bit of a shock. These’ll stay on the short list throughout fall…