This post is sponsored by The Quaker Oats Company. All opinions are my own.
These soft and chewy Pumpkin Spice Oatmeal Cookies are full of pumpkin and cinnamon flavor. With a wonderful crunch from the pecans, they’re sure to disappear from the cookie jar.
Did I mention how easy they are to make? Grab a chair, pull up, and watch the magic happen:
If you’ve been around here for some time, you already know how I feel about my oats A half cup serving (uncooked) of Quaker Oats is a good source of fiber and other vitamins and minerals Their oats are also super versatile in all things breakfast like baked oatmeal, overnight oats, and even dinner, such as this savory oats bowl – if you haven’t tried it already, do yourself that favor!
Making Fall Cookies
The holiday months seem to be one big smorgasbord of baked goods and treats, especially cookies, and in case you’re wondering, my family, is definitely on that wagon!
All the holiday parties and cold days seem to demand warm, soft, chewy cookies and lots of them. Like everyone else, my family certainly enjoys their share of the usual holiday treats. Still, I also like to add in a few less indulgent recipes into the mix, and these Pumpkin Oatmeal Cookies certainly hit the spot!
Thanks to the pumpkin puree, stevia, and a touch of honey, these cookies are also a flavorful way to enjoy a treat with a hint of sweetness.
How to Make the Best Pumpkin Oatmeal Cookies
1. Preheat the oven
As with most cookie recipes- 350F. Grab two large baking sheets and line them with parchment paper.
3. Prepare the Dry Ingredients
In a large bowl, combine the oat flour, oats, baking powder, salt, and cinnamon. Stir and set aside.
4. Prepare the Wet Ingredients
In a separate bowl, combine the butter, pumpkin puree, egg, vanilla, stevia, and honey. Whisk until smooth.
5. Mix it all Together
Add the wet ingredients to the dry and ingredients, stirring until a smooth, thick batter forms.
6. Fold in the Pecans
Toss in the chopped pecans and fold to distribute into the dough evenly.
7. Grab a Cookie Scoop
Or large spoon, whatever you’ve got on hand. Scoop the dough into balls and place them into the lined baking sheet. Use a spoon to flatten them into ½-inch thickness.
Place the baking sheet in the oven and bake for 9 to 10 minutes, until the cookies are just barely holding together. Remove and allow to rest for 10 minutes.
9. Pour a Tall Glass…
of milk! Or coffee! Whatever suits you. Grab a cookie and enjoy!
Low-Sugar Oatmeal Pumpkin Spice Cookie Ingredients
This recipe has all your typical cookie ingredients, but I made a few swaps so they have more whole grains and less sugar than typical recipes, but are no less delicious. Take a look at the list and double-check your pantry, I bet you have everything you need to bake these up:
- Quaker Old Fashioned Oats
- Oat flour- or make your own!
- Baking soda
- Pumpkin puree
- Liquid stevia
By cutting the butter in half with pumpkin puree, these cookies are super moist and have the pumpkin flavor we all adore.
And instead of all-purpose flour, I used, take a guess…OAT FLOUR!
I know you may be thinking, “she’s a fanatic,” and maybe I am, but in this case, oat flour makes the perfect chewy, soft cookie.
Best Cookie Baking Tips
Let’s face it; baking is a science; however, it’s not complicated if you know the right tips and tricks. Apply any of these tips below to your favorite cookie recipe, and the results will a dream come true.
The cookie dough, not you. I know it’s tempting to bake those cookies immediately after you’ve finished mixing the dough, but if you can, try to give it a few hours to sit in the fridge.
While in the fridge, the fat from the butter solidifies, and when it bakes, it won’t spread out as much or overbake.
Choose your Flour
The type of flour you use can make or break a recipe. Compared to other flour, oat flour is slightly denser due to its higher moisture content. This also helps keep your baked goods from drying out and giving your oat cookies that soft chewy texture we love.
And, if you use oats that are labeled gluten-free, oat flour can be a prime substitute for gluten-free quick-breads, cookies, and muffins!
Most cookie recipes will call for 2 eggs; however, in this case, it’s only 1. The more eggs you have in a recipe, the more cake-like it will be, but we’re not making cakes. These cookies should be soft and chewy, so stick to 1 egg.
Do you know how most recipes instruct you to bake until golden brown? Bake until golden, and by the time you let your cookies cool, they will be nice and crunchy. For this recipe, we want soft and chewy! The trick is to remove them from the oven JUST as they are beginning to hold together around the 9-minute mark.
From there, as they cool, they will finish baking into cookie perfection!
For more delicious recipes made with oats, head over to QuakerOats.com.Print
Pumpkin Spice Oatmeal Cookies with Lower Sugar
If you like pecan and pumpkin pie, these Pumpkin Oatmeal Cookies with pecans are for you!
- 2 ½ cups Quaker Old Fashioned Oats, divided
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoons butter, melted
- 1 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon stevia extract
- 1 tablespoon honey
- ½ cup chopped pecans
Preheat the oven to 350F. Line a large baking sheet with parchment paper.
- Place 1 cup of oats in a blender and blend until it becomes oat flour.
In a large bowl, combine the oat flour, oats, baking powder, salt, and cinnamon, stir and set aside.
In a separate bowl, combine the butter, pumpkin puree, egg, vanilla, stevia, and honey, whisk until smooth, and add the dry ingredients. Stir to combine.
Fold the pecans into the dough until evenly distributed.
Using a cookie scoop, roll the cookie dough into balls and place them onto the baking sheet, flatten with the back of a spoon.
Bake for 10 minutes or until slightly golden brown, remove from oven and allow to cool for 5 minutes.
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 2.4g
- Sodium: 106.6mg
- Fat: 7.1g
- Saturated Fat: 1.9g
- Trans Fat: 0g
- Carbohydrates: 20.5g
- Fiber: 3.5g
- Protein: 5.1g
- Cholesterol: 20.6mg