Monday, October 15, 2012

Guilt-Free Pumpkin Oatmeal Cookies

First of all, let me be perfectly clear that this is not a blog that will be posting many recipes, because one, I really don't care for cooking. I pin more recipes than I will ever make in my life and I do that for my family, definetly not myself. If I were single I would probably be living off of cereal, salads, and veggie burgers. I have a house of 3 boys though and even though 2 of them are under the age of 5, they all ready have appetites of teenagers! So, to keep them full and happy, I found a recipe on Pinterest for Pumpkin Oatmeal cookies, and I thought they sounded pretty delicious! Plus the recipe said high in fiber and protein and since I'm working out and trying to get in shape, I thought this could be a cookie that I could have one or two of without feeling too guilty!
The recipe I found is actually from the blog, Handmade by Hilani
I stepped out of my baking box on this one because it calls for wheat flour. Any other time, I would have been like, "Oh, puh-lease! Can't we just use regular flour??" "What do I need to go and by some Birkenstocks too to bake these and burn my bra??"
I know, silly to have such an attitude about wheat flour. I am a girl who is usually open to new options though, so I went ahead and bought some, with feet in heels and bra still on!
Here is the recipe as posted by Handmade by Hilani

Guilt Free Pumpkin Oatmeal Cookies - High Fiber & Protein

 Guilt-Free Pumpkin Oatmeal Cookies {High Fiber & Protein}

Preheat Oven to: 
350 degrees

1 Stick of Butter (1/2 cup)
1 cup of Brown Sugar
1/2 cup of White Sugar
1 cup of Pureed Pumpkin
2 eggs, room temp
1 teaspoon of Vanilla (I pour heavy)
2 cups of Whole Wheat Flour
1 teaspoon of baking soda
1 teaspoon of cinnamon
1/2 teaspoon of Nutmeg
2-3 cups of Quick Oats (Bob's Red Mill)

Mix together dry ingredients (minus oats)
Beat Butter, sugars until creamy
Add Pumpkin, eggs and vanilla (scrap sides)
Add dry mixture to wet
Add Oats 1 cup at a time, should appear very sticky

Bake for 10-14 minutes. Top of cookies should be hard to the touch but soft when pressed.

Close all the windows before baking these because you want to 
preserve the wonderful smell!

Nutritional Facts:  When Whole Wheat Flour and Oats are used, you gain extra Protein and Fiber that's not found in white flour alone.  Consider also adding Flaxseed and you'll gain much, much more. :D
After I had the first batch baking in the oven, my husband thought it would be a great idea to add some M&M's to them (we didn't have any chocolate chips in the house) and some raisins. Jacoby of course who was my little helper in the whole process thought this was a great idea obviously!

The cookies really did come out delicious and they are super soft, almost a quick-bread like quality to them and it was a wonderful Fall treat! 

Try it out! 


  1. Oh, pumpkin oatmeal cookies?!
    I haven't tried a pumpkin cookie yet,
    I would love to try.

  2. looks so good! I love the container for your cookies too..very creative! Thanks for sharing!

  3. Looks delish---thanks for sharing!


  4. Pumpkins recipes are my favorite thing right now. I've never cooked with it so what better way to start with cookies. hahaha, my husband would suggest the same, M&M's hands down. Thank you for sharing and for the treat. I hope you come back to the Empowered Living Hop each week or whenever you want.

  5. What a lovely blog! I am your newest follower and would love it if you would stop on by my blog and return the favor!


  6. These looks so yummy! I think my little bear and I will be making a batch this weekend! Great blog too!



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