Soft Pumpkin Spice Oatmeal Cookies

36 cookies
Easy
Desserts

Characteristics

Vegetarian Kid Approved

Nutritional Facts Per Serving

90
Calories
1 g
Protein
11 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 cookie
  • Amount For Serving % Daily Value
  • Calories 90
  • Lipides 5 g
    • Saturated fat  2.5 g
  • Cholesterol 10 mg
  • Sodium  50 mg
  • Carbs 11 g
    • fiber  1 g
    • Sugar  8 g
  • Protein 1 g

Ingredients

  • 3/4 cup (175 mL) Compliments Organic Quick Oats
  • 3/4 cup (175 mL) all-purpose flour
  • 1 tbsp (15 mL) pumpkin pie spice
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) unsalted butter, room temperature
  • 2/3 cup (150 mL) packed brown sugar
  • 1/3 cup (75 mL) sugar
  • 1 egg yolk
  • 1 tsp (5 mL) vanilla extract
  • 1/2 cup (125 mL) Compliments Pure Pumpkin
  • 1/2 cup (125 mL) Compliments Semi-Sweet Chocolate Chips & Chunks
  • 1/2 cup (125 mL) walnut pieces

Method

  1. Preheat oven to 180ºC (350ºF). Line 2 or 3 baking sheets with parchment paper. In food processor, grind oats to flour-like consistency. Add all-purpose flour, pumpkin pie spice, baking soda and salt. Pulse to blend; set aside.
  2. In bowl, with electric mixer, beat together butter and both kinds of sugar until light and fluffy, about 2 min. Beat in egg yolk and vanilla, then beat in pumpkin puree. Use a spatula to stir in flour mixture until just incorporated. Fold in chocolate and nuts..
  3. Drop dough by heaping tablespoonfuls, about 2-in. (5-cm.) apart, onto lined baking sheets. Bake, in batches, 10 to 12 min., until tops are just set and bottoms are lightly golden. Transfer cookies to wire racks to cool completely. Store in airtight container for up to 1 week.
Tip:
For a frozen treat, sandwich vanilla ice cream between two cookies and freeze until firm.

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