The Flavor Lab

Eat better

(Experiment 288) Pumpkin Oatmeal cookies

Summer is leaving us with its warmth and Autumn hits up with rain and cold weather. Ughhh depressing

The good thing is, it also brings Apples AND pumpkins picking! Pumpkins aren’t just good for Halloween you can cook soups, pies, and even cookies !!

You need :

*You can double the recipe and get a big batch of cookies

    • 1 1/2 cups flour All Purpose
    • 1 1/2 cups quick-cooking rolled oats
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 113g unsalted butter, softened
    • 50g cane or brown sugar
    • 1/4 cup oil
    • 1 teaspoon vanilla extract
    • 1 egg
    • 1 cup pumpkin puree( you can replace with applesauce)
    • Optional: 1/2 cup chocolate chips or dry raisin


  1. First let’s make the pumpkin puree
  2. Get some helpers to empty the pumpkin then chop it down in pieces and add them into an oven-safe container with water. 400F around 30 mins.
  3. You can also blast them in the microwave for ~10 mins.
  4. Once they are cooked, cut the skin and put the flesh into a bowl. Use a hand mixer and blend it all together
  5. I did 3/4 of a medium/large pumpkin and it gave me about 12 cups of puree. You can freeze whatever you don’t use to make some more cookies during the cold months.
  6. Combine the flour, oats, baking soda, and salt in a mixing bowl and reserve
  7. In your stand mixer, cream the butter
  8. add the sugar slowly
  9. add oil + vanilla
  10. Add the egg + pumpkin puree
  11. Add all the dry ingredients from step 1 slowly
    (in this step you need your mixer at low unless you want flour all around your kitchen ).
  12. Now is the time if you want to add chocolate chips
  13. Your final mix should look somewhat similar to this
  14. Cover a pan with parchment paper and drop some of the mixtures in each corner + 2 in the middle. Make sure they don’t touch each other. I would recommend not to make them higher than 1/2″ .
  15. Cook at 375F for 18-25 mins. Don’t over bake. Once you take them out they will keep cooking for a little while.
  16. Let them cool, optionally find some testers for quality insurance. If it’s positive, start doing batch number 2.
  17. Once the cookies have cooled off, you can wrap them in plastic film in freeze them. They will keep good for 2-4 months. To unfreeze them, 20-30 seconds in the microwave works, or just leave them at room temperature for a couple of hours.

Next Post

Previous Post

Leave a Reply

© 2022 The Flavor Lab

Theme by Anders Norén