Roasted Pumpkin Oatmeal Cookies

A lovely fall twist on our classic cookie.

Dry mix

Wet mix

  • 2 large eggs
  • 1 stick (½ cup) butter, melted
  • 1 tbsp extra virgin olive oil
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves

Other ingredients

  • 1/2 cup roasted pumpkin (or squash)
  • 1/2 cup roasted pumpkin seeds (shelled)


  1. Preheat oven to 350°F, lightly grease cookie sheets
  2. Wet mix: in a large mixing bowl, beat the eggs, add remaining ingredients and whisk until smooth
  3. Other ingredients: prepare and combine with wet mix in the large bowl
  4. Final batter: combine dry and wet mixes, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
  5. Let stand for 30 to 60 minnutes so the oats can absorb the liquid.
  6. Spoon out 12 to a sheet
  7. Bake 12-14 minutes, or until nicely browned top and bottom.
  8. Remove from oven and after 5-10 miinutes remove to cooling rack
  9. Store in cookie jar or freezer; NOT in the fridge or in any air-tight container

Makes 24-36 cookies

NOTE: Increasing both butter and sugar by 25%-50% will make a richer, crisper, and of course sweeter variation.

Allen Bergeron

Leave a comment

Please note, comments must be approved before they are published