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Pumpkin Oatmeal Cookies

These cookies are full of healthy ingredients and classic fall flavors.


  • 1/2 cup Nuts chopped
  • 1/2 cup Dark Chocolate Chips
  • 1/2 cup White Chocolate Chips
  • 1/2 cup Cranberries


Preheat oven to 350°F and lightly grease two baking sheets.

Mix the flours, flaxseeds, oats, spices, baking soda and salt together in a medium size bowl and set aside.

Using a handheld mixer, blend the molasses, applesauce, brown sugar, oil, pumpkin egg and vanilla together. Slowly add the dry ingredients and mix until just blended. Add optional ingredients if desired.

Spoon small amounts of batter (approximately 2 tablespoons per cookie) onto cookie sheets. Place one cookie sheet on the top rack of the oven, one on the bottom rack of the oven. Cook for 8 minutes and then rotate and cook for another 7-8 minutes until cookies are set but still moist. Cool on a wire rack.  Makes 48 small cookies.

Pumpkin Oatmeal Cookies



Products Used in this Recipe

Flours & Meals
Unbleached White All Purpose Flour

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Whole Wheat Flour

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Gluten Free
Golden Flaxseed

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Organic Thick Rolled Oats

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Gluten Free
Baking Soda

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Baking Aids
Brown Sugar

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Baking Aids

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Ratings & Comments (3)

5 Stars  33%  1
4 Stars 67%  2
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0


3 Reviews

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Jess June 4, 2014
i was confused about the oatmeal measurments. its just not right if u look at it. I added one cup of oats. the cooking time is too much . Mine were done in 12 min (7 min, rotate, then 5 min) and even then the bottoms were kinda burned
Jessi June 4, 2014
this is a continuation of my last review that got cut off short. The cookies were still good despite the burned bottoms (only mildly burned). Just need to adapt cooking time and check on them. good recipe
Bob's Red Mill June 5, 2014
This recipe should read "1-1/3 cups Thick Rolled Oats". This will be corrected.

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