These cookies came about due to my love for my favorite cookie – Oatmeal Raisin Cookies– and I think they may be the ultimate FALL COOKIE!
I wanted to play around with my go-to recipe by adding some apples to it because apples, cinnamon and oats are such a great combo. While I was setting up more baking area and prepping my ingredients, I found a can of pumpkin puree in my pantry and I knew I had to add it to the mix. I have never had an apple-pumpkin baked good, but I knew these two classic fall flavors would make a delicious oatmeal cookie and it did not disappoint.
Pumpkin adds some great nutrients to these cookies like vitamin A, antioxidants, and extra fiber! Since I knew adding the pumpkin would add some extra moisture to these cookies, I decided to cut down the amount of butter in these and they turned out perfect!
These come together quickly and also go just as fast. You’ll get about 18 cookies in a batch and I originally only baked 9 of them and they were gone in 24 hrs. I like to only bake half the batch and freeze the rest of the dough to have on hand and easily pop in the oven for fresh baked cookies whenever I’m in the mood.
Freeze and Bake Later
- To freeze cookie dough, scoop your cookie dough into your desired sized portions. Line a plate or cookie tray with parchment paper that will fit in your freezer and place the pre-portioned cookie dough scoops on your tray/plate.
- Freeze your cookie dough for at least an hour. Once they have set/are frozen, you can transfer them to a freezer safe container!
- By following this step your cookie dough won’t stick together and you’ll be able to pull out individual cookie dough balls!
- You can bake them straight out the freezer, just add a few minutes to the baking time. You can also let them come to room temperature and bake as directed!
I hope you give these cookies a chance and add them to your fall baking round up! Let me know what you think!
- 1 egg – room temperature
- ¼ butter – room temperature
- ¼ cup pumpkin puree (not sweetened)
- 1 tsp vanilla
- ½ cup brown sugar
- ¼ cup white sugar
- 1 tbsp molasses
- 1 ¾ cup rolled oats
- ¾ cup all-purpose flour
- 2 tsp cornstarch
- 1 ¼ tsp cinnamon
- ½ tsp pumpkin spice
- ½ tsp baking soda
- ¼ tsp salt
- 1 scoop of vanilla/cinnamon protein powder (optional)
- ½ cup chopped apples
- ⅓ cup raisins
- ¼ cup chopped walnuts
- Preheat your oven to 350F and line a baking sheet with parchment paper.
- Peel and cut your apple. You want your apple pieces to be about the size of a raisin. If the apple pieces are too big they may release too much liquid/moisture into your cookies.
- Cream together your butter, brown sugar and white sugar.
- Add in your egg, pumpkin puree, and vanilla and continue mixing until it comes together.
- In a separate bowl mix your dry ingredients together: oats, flour, cornstarch, baking soda, cinnamon, pumpkin spice, and salt. If you are adding in protein powder mix it in as well.
- Add in your dry ingredients to your wet ingredients and mix until well combined.
- Gently fold in your apples, raisins, and walnuts.
- Let your dough chill in the refrigerator for at least 30 minutes.
- Scoop your cookie dough onto your prepared baking sheet. I like making scoops about 1 ½- 2 tbsp big. Gently press down on the dough with the back of your scoop/spoon.
- These cookies will not spread a lot so you do not need a lot of space in between.
- Bake for 12 – 15 minutes until just golden brown. Since they are a big orange because of the pumpkin, you can check the bottom of the cookies to see if they are a golden brown.
- Let cool for 5 – 10 minutes on a cooling rack and enjoy! Store in an air-tight container for up to four days or you can freeze part of your cookie dough for later!