Pumpkin Oatmeal Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
Wheat flour, white, all-purpose, enriched, calcium-fortified, 2 cupsOatmeal, 1-1/3 cupsBaking Soda, 1 tspSalt, 3/4 tspCinnamon, ground, 1 tspNutmeg, ground, 1/2 tspGranulated Sugar, 1-2/3 cupCanola Oil, 2/3 cupMolasses, 2 tbspPumpkin, canned, without salt, 1 cupVanilla Extract, 1 tspGround Flaxseed Meal, 1 Tbsp (optional, but included in calories and makes them a little chewier)Walnuts, 1 cup, finely chopped Cranberries, dried, sweetened (craisins), 0.5 cup (can substitute raisins)
Preheat oven to 350 degrees; spray cookie sheets with cooking spray.
Mix together, the flour, oats, baking soda, and sices.
In a separate bowl, mix together the sugar, oil, molasses, pumpkin, vanilla, and flaxseeds (if using) until very well combined.
Add the dry ingredients to the wet ingredients in 3 batches, folding to combine.
Fold in the walnuts and craisins.
drop by tablespoons onto lightly greased cookie sheets. They don't spread very much, so they can be placed an inch apart.
Flatten the tops of the cookies with a fork or your fingers to press into cookie shape.
Bake for 16 minutes at 350 degrees.
If you are using 2 cookie sheets on two levels of the oven, rotate halfway through for even baking.
Remove from oven, cool on cookie sheets for 2 minutes, then transfer to a cooling rack.
They will be soft coming out of the oven, but will become chewy as they cool.
These taste best when they have had some time to cool and set, and even better the next day!
Makes 4 dozen (48) cookies
Number of Servings: 48
Recipe submitted by SparkPeople user SLOWBUTSTEADY.
Mix together, the flour, oats, baking soda, and sices.
In a separate bowl, mix together the sugar, oil, molasses, pumpkin, vanilla, and flaxseeds (if using) until very well combined.
Add the dry ingredients to the wet ingredients in 3 batches, folding to combine.
Fold in the walnuts and craisins.
drop by tablespoons onto lightly greased cookie sheets. They don't spread very much, so they can be placed an inch apart.
Flatten the tops of the cookies with a fork or your fingers to press into cookie shape.
Bake for 16 minutes at 350 degrees.
If you are using 2 cookie sheets on two levels of the oven, rotate halfway through for even baking.
Remove from oven, cool on cookie sheets for 2 minutes, then transfer to a cooling rack.
They will be soft coming out of the oven, but will become chewy as they cool.
These taste best when they have had some time to cool and set, and even better the next day!
Makes 4 dozen (48) cookies
Number of Servings: 48
Recipe submitted by SparkPeople user SLOWBUTSTEADY.
Nutritional Info Amount Per Serving
- Calories: 107.3
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 86.4 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 0.8 g
- Protein: 1.4 g
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