Pumpkin Oatmeal Cookies II Recipe

Name: Pumpkin Oatmeal Cookies II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups old fashioned oats; 1 cup milk; ½ cup pecans, chopped (you can also use walnuts if preferred); 1 (15 ounce) can pumpkin; 1 large egg; 2 egg whites; 1 ⅓ cups dark brown sugar; 2 teaspoons vanilla; 3 cups whole wheat flour; 2 teaspoons baking soda; 1 teaspoon salt; 3 teaspoons pumpkin pie spice; ½ cup dried sweetened cranberries (optional)

Servings: persons

3 cups old fashioned oats
1 cup milk
½ cup pecans, chopped (you can also use walnuts if preferred)
1 (15 ounce) can pumpkin
1 large egg
2 egg whites
1 ⅓ cups dark brown sugar
2 teaspoons vanilla
3 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons pumpkin pie spice
½ cup dried sweetened cranberries (optional)

1
Mix together oats, milk, and pecans in a bowl and set aside.
2
Mix together brown sugar, egg whites, pumpkin, and vanilla in a large mixing bowl.
3
Add flour, baking soda, salt, and pumpkin pie spice, and stir well to combine.
4
Add oat mixture and cranberries and stir well (the cookie dough will look like lumpy oatmeal).
5
Drop batter by tablespoonfuls onto cookie sheets sprayed with non-stick spray or lined with parchment paper.
6
Flatten each cookie slightly with a fork or spatula.
7
Bake at 350 degrees for 13 minutes.

1093

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups old fashioned oats, 1 cup milk, ½ cup pecans, chopped (you can also use walnuts if preferred), 1 (15 ounce) can pumpkin, and more.

Yes, Pumpkin Oatmeal Cookies II falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Oatmeal Cookies II

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