Revamp traditional oatmeal raisin cookies with pumpkin pie spice and pecans! The fall flavors and crunchy nuts make these pumpkin oatmeal cookies even MORE comforting than the original. Satisfyingly sweet and indulgent, yet low in sugar, whole grain, and gluten free!
These are SERIOUSLY delicious. Now, I am partial to cookies—they might be my favorite dessert of all time… BUT, that also means I’m kind of a harsh judge, and let me tell ya, these pumpkin oatmeal cookies are hard for me to put down!
1) Dry Ingredients
1/2 Tablespoons baking powder
1/2 tsp baking soda
1/2 Tablespoons cinnamon
1 cup oat flour
1/4 tsp pumpkin pie spice
1/2 Tablespoons salt
2) Wet Ingredients
2 Tbsp butter (or coconut oil)
1/3 cup coconut sugar
1/3 cup sweetener of choice
1 tsp vanilla extract
1 1/4 cups old-fashioned rolled oats
1/3 cup pecans chopped
Preheat oven to 350°F (180°C).
To a large bowl, add oat flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
In a separate bowl, use a hand mixer to beat together butter (or coconut oil), coconut sugar, and sweetener.
Add egg and vanilla extract and beat to integrate.
Add the dry mixture to wet and beat on low speed, until a batter forms.
Stir in rolled oats and chopped pecans.
To a baking sheet lined with parchment and sprayed, add spoonfuls of batter, leaving space in between because they will spread a bit. (I used a 4-teaspoon cookie scoop to portion my cookies!) Press down slightly as they won’t rise much during baking.
Bake 16-18 minutes, until slightly browned. Cool on a wire rack before serving and devouring!
Yields ~18 pumpkin oatmeal cookies.
15g carbs | 1g fiber
*Nutrition calculated using grass-fed butter and stevia as sweetener.
Serving: 1 pumpkin oatmeal cookie