Pumpkin Spice Oatmeal Cookies
by Teresa White
Disclosure: This post contains affiliate links.
This recipe is an adaptation of the Gingerbread Molasses Cookies from Katie Higgins’ cookbook, Chocolate-Covered Katie. If you’re interested, I wrote a review for that recipe on my blog. It’s an excellent recipe that makes such delicious cookies!
To change up Katie’s recipe, I added pumpkin puree and chopped dates, while changing the proportion of spices and switching out spelt flour for whole wheat flour. The resulting cookies are sweet, full of spicy flavor, chewy, and soft.
These cookies can be made with brown sugar or coconut sugar. Brown sugar yields a slightly sweeter cookie, with a more traditional spice cookie flavor. Coconut sugar results in a slightly less sweet cookie, with a unique flavor that is almost reminiscent of salted caramel. Due to its high mineral content, if you go in the direction of coconut sugar, I would recommend reducing or omitting the salt. I originally made the cookies with coconut sugar, but I know that many people don’t regularly keep coconut sugar in their pantry, so I made sure that they are still delicious when made with brown sugar (they are!)
Pumpkin Spice Oatmeal Cookies
*makes 9 medium-sized cookies
- 1/3 cup oat flour
- 1/3 cup rolled or quick oats
- 1/3 cup whole wheat flour
- 1/3 cup brown or coconut sugar
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp salt
- 2.5 tbsp coconut oil, melted
- 1 tbsp molasses
- 2 tbsp pumpkin puree
- ½ tsp vanilla extract
- ½ cup chopped dates
- Preheat the oven to 350°F and grease one baking sheet very well.
- Combine the oat flour, rolled oats, whole wheat flour, brown sugar, baking soda, baking powder, cinnamon, ginger, and salt in a medium sized bowl. Stir thoroughly.
- In a small bowl, combine the melted coconut oil, molasses, pumpkin puree, and vanilla. Stir thoroughly.
- Toss the chopped dates into the dry ingredients bowl and stir well. This coats them with a little flour and prevents them from sticking together in a giant ball.
- Scoop the wet ingredients into the dry ingredients and stir well. This might take a little effort, but you should get a cookie dough that isn’t super gloppy but does stick together.
- Roll the dough into 9 cookie dough balls and place on the sheet.
- Bake the cookies for 12 minutes, or until they are puffy, with set insides and cracked tops. The edges will be slightly golden, but barely.
- Allow the cookies to cool for 10 or so minutes before eating. Store extra cookies in an airtight container in the fridge.
*adapted from the Gingerbread Molasses Cookies in the Chocolate-Covered Katie Cookbook, by Katie Higgins
Hi guys! My name is Teresa White, and I’m so happy to be sharing a recipe here on Deanna’s blog today. I’m a junior in high school, as well as a total (vegan) foodie, and I have a little blog called The Kale Storm. This is my first ever guest post, so thank you, Deanna, for giving me this opportunity!