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Chewy Pumpkin Oatmeal Cookies

What you need: 

4 cups of flour
2 2/3 cups rolled oats
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
3 1/3 cups sugar
1 1/3 cups vegetable oil
4 Tablespoons molasses
2 cups canned pumpkin
2 teaspoons vanilla extract
1 1/2 cups chopped walnuts

What you do: 

This is a recipe I got online that I modified to taste...better! The ginger is key!
Preheat oven to 350 degrees.
In a bowl, mix together flour, oats, baking soda, salt, cinnamon, nutmeg, and ground ginger.
In a separate larger bowl, mix together the sugar, oil, molasses, pumpkin, and vanilla.
Add the dry ingredients to the wet ingredients.
Fold in the walnuts.
Place on a greased sheet, by the tablespoon full. Flatten them a little. You can cook a whole bunch on one baking sheet because they don't spread out a lot.
Rotate the sheet halfway through cooking.
Bake for about 12 minutes. They will be a little soft coming out but will get really chewy and good as they cool on a cooling rack.

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Oh yummy! I was having a craving for pumpkin and this satiated my craving wonderfully.  :)>>> I did make some minor changes though, as I can never seem to make any recipe exactly as listed. I used half unbleached white flour and the other half was whole wheat flour. As others stated I too used 1 large can of pumpkin (29 oz--equal to 2 small cans).  I substituted raw sugar for white and used 2 1/2 cups instead of 3 1/3. I chopped up some dates and added roughly a cup and a half of those and I toasted my chopped pecans before adding them to the batter. These are so good I can't stop eating them. Thanks so much for the recipe! This one's going in my recipe box for sure.

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YUM!  I skipped the extra 2/3 c sugar and just added a few more tablespoons of molasses (for extra tastiness AND extra iron).  I also don't like nuts in cookies so I added dark chocolate chunks instead.

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These were fantastic! I didn't have ginger or molasses, so I substituted cloves and maple syrup. I also didn't have enough walnuts, so I added cranberries and dark chocolate chunks, which really enhanced the chewy texture. They didn't last long, so I guess it's time to make more!

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These turned out exactly as I hoped they would! I added a little extra cinnamon and ground cloves, and some raisins. Very good!

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I halved the recipe and used maybe 2 cups of fresh pumpkin, baked at 375 degrees and left them in for about 12 minutes.  Instead of all of the sugar, I added agave nectar and applesauce instead of oil.  They turned out pretty okay.  I topped them with a little icing. 

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Awesome recipe.  I used 2 cans of pumpkin instead of 2 cups and I had to cook them a bit longer.  I also used brown sugar instead of white and cut the molasses by a Tbs., came out tasting fantastic and all sorts of pillowy.  This made quite a lot of large cookies and they did spread out a bit.

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I live alone, so I cut the recipe in half, even still, I didn't bake all of them, but I'm gonna bake the rest today. After that, I still cut the sugar down. I also used the full can of pumpkin, and just added some more oats and spices.

They turned out awesome and sooo delicious!

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I was a little worried about making these after that last guy's review... but it seemed like he changed everything and they didn't turn out that great, so I decided to not change anything and they turned out awesome.
I added dried cranberries and it make them even better.
They are definitely a family favorite.

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I just made these last night and they were delicious! A couple of things though:

    I halved this recipe because it is just my son and me.
    I did not have any nutmeg or ginger on hand, so I just added an extra tsp of cinnamon.
    I used pumpkin pie filling instead of plain pumpkin so there were extra spices in there
    I did not have walnuts but I DID have some dried cranberries  so I added a handful of those.
    Even though I halved the recipe, I still used 2 cups of pumpkin (almost a full can). I had to or it was bone dry. I wonder if the original recipe meant 2 cans of pumpkin as opposed to 2 cups?

Anyway, they were super-easy and delicious!  ;)

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