Pumpkin Spiced Oatmeal Pecan Cookies – For the pumpkin obsessed! Chewy, low-fat oatmeal cookies made with quick oats, pumpkin, spices, and chopped pecans.
Pumpkin Spiced Oatmeal Pecan Cookies
Pumpkin Spiced Oatmeal Pecan CookiesA few of my other pumpkin infused desserts are Pumpkin Chocolate Chip Cookies, Pumpkin Hazelnut White Chocolate Biscotti, Pumpkin Butterscotch Bars, Pumpkin Spiced Snickerdoodles and No-Bake Pumpkin Spice Cheesecake.
I think the photo below says it all. My 21 month old had a taste of these cookies before I started photographing them, and later as I was taking my photos, her cute little hand kept getting in my set trying to steal my cookies.
I know lots of you love the Fall and all the pumpkin goodness that comes along with it. I’ve been stocking up on cans of pumpkin for future recipes, so stay tuned! Pumpkin is a little hard to find right now, but soon it will be everywhere. I found canned organic pumpkin in the organic market by me, it was a bit more money but I don’t mind spending extra for organic.
Pumpkin Spiced Oatmeal Pecan Cookies
Ingredients
- 1 cup all purpose flour
- 2 cups quick oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 2 tbsp unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup unpacked brown sugar
- 1 large egg
- 6 tbsp canned pumpkin, not pumpkin pie filling
- 2 tsp vanilla extract
- 3/4 cup chopped pecans
Instructions
- Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.
- In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt, pumpkin spice and cinnamon.
- In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
- Add the egg, followed by the pumpkin and vanilla extract.
- Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the pecans.
- Drop 1 tablespoon of the dough at a time onto prepared baking sheets.
- Bake for about 10-12 minutes, or until cookies become light brown at the edges.
- Cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Can’t get enough!! They are awesome! The last batch I added a scant of raisins. So good
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Just pulled the first batch out of the oven. Yum! Yum!
I've made three batches of these cookies in five days, and I'm not even sorry. This may be one of the best Skinnytaste recipes I have ever made!
These were delicious – thanks for another great recipe! I made mine without pecans, since I am not a big fan (down to 122 calories per 2 cookies!). I also had no parchment paper and found that aluminum foil sprayed with some cooking spray worked fine as well.
These are great. I used old fashion rolled oats and added cinnamon chips. l love your recipes. One of my favorite for apple season is the apple cranberry crumble.
These were delicious – thanks for another great recipe! I made mine without pecans, since I am not a big fan (down to 122 calories per 2 cookies!). I also had no parchment paper and found that aluminum foil sprayed with some cooking spray worked fine as well.
Just made these and they came out great. Thanks for the recipe!
~Gab
Thanks, Gina! These were A-mazing! I also made some without nuts and some with nuts and mini chocolate chips. They are delicious.
I just made these with a couple of modifications; first I don't usually have regular brown sugar so I used organic coconut palm sugar with a bit of raw sugar because I did't have enough of the palm. I also used 1/3c pecans and 1/4c mini chocolate chips. I must have made mine much smaller than yours, I got 44 cookies. So the points + count is 3pts/2cookies. And delish!! I also just made the pumpkin banana bread into muffins and added mini chocolate chips instead of pecans. Yummooooo also!! Love your recipes and your site. Thanks for sharing!!
I have made these cookies several times and even my pickiest eater loves them! My family grabs them in the morning for a quick breakfast treat. I used walnuts and I added a few chocolate chips once. No matter how I make them, the base of oatmeal and pumpkin make them delicious. I forgot to mention that baking is not my best strength, but even I can do these. I look forward to trying more of your recipes. They are easy, healthy and delicious – all things I can get on board with.
These were delicious! I added chocolate chips to a few cookies and they were even better. My warning: you might need to increase the baking time by several minutes.
These are great – hearty & not too sweet. Yum!
My mom and I just made these and sorry but not
Impressed at all . We
Did substitute Splenda brown and white for
The reg. sugar . They were dry lumps of oats on the cookie
Sheet . The pecans just
Fell out cause they were so dry and we used a
Extra Tbsp of pumpkin , now
The flavor was good . Not sure what went wrong but we tried .
I made these for our Christmas brunch and my mom said she liked them even better than her oatmeal cookies!! WOW. what a compliment. I also used Gluten Free flour : ) thanks so much
Can I use your pumpkin butter for this?
I have made quite a few of the main dishes and side dishes on this website, and so far, all have been winners. I made these cookies yesterday, and while they have a good taste (I subbed golden raisins for the pecans), their texture is not what I was expecting. To me, they are more cake-like than chewy, and they didn't flatten out at all. Agreeing with another comment, the edges didn't brown so I wasn't sure when they were done properly. Maybe my timing was off. They're not bad, just different.
i was wondering if you could use the pumpkin butter recipe that you have in place of the canned pumpkin? do you think that you would need to add more flour to substitute? these sound really yummy none the less and i will be making them. Thanks!!
I just popped some in the oven! I used chocolate chips in place of the pecans, cant wait to try some!
I don't have oatmeal on hand, could this still work?
Wow, these cookies look awesome! I'd love for you to come and link your post up at my Pumpkin Patch Blog Hop 🙂
http://www.jugglingactmama.blogspot.com/2012/10/pumpkin-patch-blog-hop.html
Whoops! Somehow butterscotch chips replaced the nuts in mine! FABULOUS;)
apparently I'm in the minority, but I just ate the first cookie I pulled out of the oven a few minutes ago, and I found it to be rather dry. I think diced apples would be a good addition that wouldn't ruin them for people who are looking for a reasonably healthy treat and would make them much more moist.
How do I count the calories for these? 165.2 kcal per serving or 165.2 kcal for 16 servings? thanks in advance!
Seriously? Do you really think 32 cookies would be only 165 calories?
These are the most amazing cookies I have ever made!! Had to come back on and say thanks for the recipe! I will make these year round for sure. 🙂
I am so looking forward to making these cookies tonight with my husband. This is such a nice one for the start of fall ,and into Thanksgiving. I just love Pumpkin Madness. Thank you for all the great Reciepe's .
Oh my gosh, so delicious I have already made them twice. First time I used pecans, walnuts, almonds, pumpkin seeds, and sunflower seeds to equal the original 3/4 cup of nuts. (Gotta love the bulk food department!!) They were delicious!
This morning I just had to make these, as I had leftover pumpkin. I added walnuts, peanuts, toasted sesame seeds and tiny chocolate chips!!! They came out absolutely delicious again. (I also used egg white only, as I was out of eggs, no difference was noticed)
Thank you again for your fantastic recipes
These are FABULOUS! Tastes just like fall and such a great treat for a reasonable calorie count. Thank you!
These cookies are amazing! Can't wait to try them! 🙂 You should totally enter them into Craftbaby's Fall Food Challenge! http://www.craftbaby.com/contests/30/Fall%20Food
Considering a can of Libby´s pumpkin puree costs almost 3 euros here, I choose my recipes carefully – and these cookies were a winner!!! Thanks Gina – I am looking up more recipes on your site to use up the rest of the pumpkin now!!
These are crazy delicious. I brought them into work, and everyone requested that I make them again. So yummy!
My daughter and I made these cookies last night. They are easy to bake and they taste good. She took them to school today in her lunch and they were also a hit with some of her high school friends. I'm going to try the pumpkin butter recipe tonight. I absolutely love skinnytaste!
Just made a batch of these and am eating one warm right now. These are great!!!! Thanks for the recipe.
Gina – would gluten free oats work with this recipe? Also, what flour could I substitute for the all purpose flour? Thank you.
made these today and they are definately a keeper, i omitted the butter and instead used 2 tbsp organic coconut oil, put oatmeal thru food processor, everyone loved them, Thanks for a great recipe!!
Oh. My. Gosh. I just died and went to pumpkin oatmeal cookie heaven! These are AMAZING… Keep up the great work! I can't wait to try more of your pumpkin recipes!
What are "quick oats"? I can never find that in the grocery store and am DYING to tries these immediately. I can't get enough of pumpkin.
You should be able to find them in any grocery store, along with "old fashioned oats." Quick oats are chopped up smaller so that they'll plump up into oatmeal if you just pour hot water on them, as opposed to old fashioned oats, which you need to cook for a few minutes. I've generally found them to be interchangeable in baking recipes, though I'll use what's called for if I happen to have both.
Hi Gina…..just wondering if using jarred baby food in pumpkin would work in place of pureed pumpkin?? I just made your oatmeal chocolate chip cookies last week….Thank you very much!!
Love them! They re so delicious!
SOOO GOOD!! I used coconut oil instead of butter, skipped the nuts, added shredded coconut and dried cranberries. The kids LOVE them. (Also was able to cut the sugar to a litter more than 2/3 cup and they were still loved by all!) Would love to try these with almond meal). Thanks for the recipe.
I made these today, took the suggestion of decreasing pecans to 1/2 cup and added 1/2 cup of semisweet chocolate. YUMMMMMMMMMM!
I made these today, took out 1/4 cup of nuts, and added 1/3 cup of mini dark chocolate chips. They are phenomenal! I got my name on two of them, with a big cup of coffee. It's nice to enjoy fall flavors before Spring gets here!
I have a lot of pumpkin left over from making the breakfast smoothies (yummy and filling). More than enough to make more smoothies and then some. Anyhow, decided to make these cookies and was in a mood to bake. I didn't have all of the ingredients, but what is cool about your recipes is how easily I can make substitutions. No eggs-used 1/2 banana. No brown sugar-Used 3/4 C white with a little molasses. I also used whole wheat oats. I was a bit nervous…but they turned out great even though they have more of a banana taste.
This is the second time I've made these. The second time they were amazing… the first time not so much (I wasn't paying enough attention to the recipe and added WAY too much brown sugar)
I made a couple of tweaks –
*fresh pumpkin – I had heaps left over from dinner one night so I froze it in 6tbsp portions in zip lock bags. It makes this recipe so easy because I don't need to find a use for the rest of the canned pumpkin
*made into bars – I was feeling lazy and wanted to just spread it out and bake it. Baking time was about 15-20 minutes
I think I'll be making this every couple of weeks from now on. Thanks Gina!
I was craving something sweet yet healthy today and I knew just where to look for a delicious recipe. I didn't have the nuts but they came out excellent just the same with raisins. Thanks as always for your incredible recipes.
Very tasty. Followed recipe, but must have used a bigger scoop because I only yielded 20 cookies. Plan to make these again and want to try it without nuts and with diced apple instead.
I made these today with a few changes. I used applesauce instead of butter. Just a straight substituation, 2 tablespoons for 2 tablespoons. I also used a little more canned pumpkin, almost a half a cup altogether (just because I wanted to use up what I had leftover in the fridge from the pumpkin cupcakes I made last week). The cookies still turned out wonderful! They look just like the picture even with the substituations! Does anyone know what the points would be without the butter?
i know this is an old comment, but i just calculated the nutritionals with applesauce in place of butter and it came out about 20 calories less. so i don't think the points would be much different – if different at all!
I needed to use up some bananas, and found your pumpkin banana bread recipe. And since I had a can of pumpkin open, I decided to make the Pumpkin Spiced Cream Cheese and these super-delicious-can't-keep-my-kids'-hands-off-these-cookies to finish up the pumpkin. Thanks for helping me great, healthy treats for my family!
JUST pulled these out of the oven and oh my goodness they are de-lish! Shared this over on my Fizzy Party Facebook page. Yummy!!!
Can this recipe be made ahead of time and refrigerated or frozen before baking?
Jenn, I don't want to guess, you may want to plug it into recipe builder to see.
what would the point difference be if I took the nuts out completely?
I'm sorry, I don't have that info, and I don't want to guess! you will have to plug it into a calorie recipe builder such as my fitness pal or one of those sites.
Can you tell me how much of the fat is saturated?
YUM!
I made these Glutien Free by substituting 1 c brown rice flour + 1/4 tsp xanthum gum.
Pumpkin Perfection! My husband is not a fan of GF baking but LOVES these. My 3 year old's hands are also constantly sneaking up on my plate. Thank you.
No pumpkin, so nuked a small sweet potato instead and found a recipe for making the pumpkin pie spice online. Then used half a bag of dark chocolate morsels with just a few pecans. They are the best!
I made these yesterday and they are fantastic! I shared the recipe on my blog and linked back to you.
http://deeskitchen.blogspot.com/2011/11/oatmeal-pumpkin-cookies.html
Made these last night and they were delicious. However, today they are a bit dry. I only baked for 10 mins so I'm not sure what went wrong.
My daughter just made these today, they were yummy! We did change a few things, I used turbinado sugar instead of the brown sugar, whole wheat flour instead of white and stevia instead of white sugar. It lowered the points to 3 points for 2 cookies.
Oh I also left out the pecans, because I don't like them.
Where is the link to the awesome photo collage of all the recipes. I love that page, is it stuill out there??
Made these tonight for dessert after the Spinach Lasagna rolls! PERFECT DINNER! 🙂
I made these for my co-workers at the Metropolitan Museum (with the addition of chocolate chips) and they were such a hit!
You've made me quite popular 🙂 Thanks!
Yummmm! Baked these tonight.. they are a delish twist on the oatmeal cookie – and half gone already!
I am so excited to make these!! Would it reduce the points plus value to not put any pecans in it?
Delicious! Just made a batch and love them 🙂 Might try adding chocolate chips next time to see how they taste with that. Now I'm going to make your pumpkin spiced chocolate chip cookies with my leftover pumpkin. Mmm.
Just made these and I am in LOVE! These are amazing! Thanks Gina! 🙂 I love your blog and your recipes are terrific! Keep 'em coming!
I've already made most of your pumpkin recipes – this week – and I still have pumpkin puree left from my 12 lb pumpkin, so I think I'll just have to try these. You've upped your photo skills even more. These pics make the cookies that much more delicious!
Can't wait to make these this afternoon. Cept, I don't have any pumpkin pie spice, so I think I'll use canned pumpkin pie mix instead of plain canned pumpkin. And I'm putting chocolate chips in them 🙂
These are AMAZING! My husband and I love them…he can't stop eating them. Next time I might try with some chocolate chips but definitely do not need to as this recipe is amazing as is. Thanks Gina – all your recipes are FANTASTIC!!
I made these a few weeks ago and forgot to comment. They were amazingly moist and yummy. I doubled the recipe and added mini chocolate chips to half of the batch and they were delightful. My pregnant BFF and her sisters are already begging me for more 🙂
I cannot wait to make these tonite!
To clarify for the person asking about what the difference between old fashioned oats and quick oats are (because they look basically the same)
Old fashioned oats are sliced and then "rolled" to flatten them which makes them thinner and smaller than steel cut oats which are sliced into chunks.
Quick oats are old fashioned oats which are further processed by rolling them out even thinner which reduces the cooking time even more.
These are delicious!!!!! Keep the Pumpkin recipes coming!
I made these on Friday and they are yummy!
Kristina
Amazing Fall treat! Can't go wrong with anything pumpkin. My waistline will thank me too!
My 9-and-a-half-months-pregnant (yes, you read that right) sister in law came over last night with my brother for dinner, and because I'm home from school for the weekend I showed my family your fabulous website I recently discovered… We came across this recipe and my sister in law instantaneously jumped up and proclaimed she had been craving pumpkin for DAYS- within seconds we were pulling out the ingredients! I have a full post on my blog of us making these wonderful cookies, and my mom and I are making another batch to bring to the hospital tonight when she gets induced- just wanted to thank you for all of your wonderful recipes!
Made these for a morning tailgate. So delicious!
I found a huge can of Libby's pumpkin at Target and immediately thought of this recipe. I just tasted the cookies and they are so good….it's really ridiculous how good they are 🙂 Thanks so much for the recipe!!!
Super Target has cans of organic pumpkin.
These were FANTASTIC!! Definitely hanging on to this recipe :)!
These look incredible, and I LOVE your blog. Cooking healthy is what I am all about so this is great. Your newest follower yet! 🙂
Laura @ A Healthy Jalapeño
Gina, Can you make a snickerdoodle, sugar, or ginersnap cookie sometime soon? What about a lighter version of a preacher cookie or "chocolate no-bake" cookie? Is that nearly impossible?
Thanks!!!!
I printed out this recipe last night to make soon. My problem lies in printing. In the past your site has an option to 'remove images' along with a button to 'check' if you choose to do the remove images.
Now there is a 'remove images' but no box to click. I hit remove images but it printed the recipe in its entirety. The recipe took 7 pages!
Thanks for all these great recipes Gina, can you direct me as to how to print only the recipes I need without the beautiful pics?
Thanks for your help.
Wow! These look fantastic! And they look so easy to make, too. I'm soo ready for fall, and can't wait to give these a try. It's great that they're not terrible for you, either. Thank you for sharing these!
Just made this and tasted one, yum yum
Thiis looks great! I am SO excited to start baking for the fall!!!
Pumpkin pie filling would work in it's place, you may need to use slightly less pumpkin pie spice.
It's really hard to find pumpkin but I'm sure in a few more weeks it will be everywhere!
I didn't have pumpkin so I used applesauce instead & they came out wonderful.
These look delish! Count me a new follower!
Taking these to the next fall potluck or family event. Made these Saturday and they were amazing. My husband flipped over them and took half to work today. Thank you so much for your site!
Looks wonderful!!
-Heather
www.made-famous-by.com
I did 1/3 dark chocolate chips and 1/3 pecans. OMG.
If you replace the nuts with a scant half cup of mini chocolate chips you won't be sorry. These are great. I subbed the splenda blend for the brown sugar but left the white sugar in. Hope they make it until the kids get home from school.
Canned pumpkin is really hard to find right now. Because of a rainy season, last years crop was really small. There is a shortage right now and they are withholding most until it gets closer to holiday season so they wont run out and make a lot more people grumpy than the few of us who enjoy pumpkin year round. Shouldnt be too long now though!! Ive been thinking about using the filling and cutting out all the sugar and maybe some of the spices and seeing how they taste.
what is the difference between pumpkin puree and pumpkin pie filling? All I could find at the store was the filling. Thanks! Baking tomorrow 🙂
LOVED these! Surprisingly very moist and chewy! I did have to bake them a bit longer (12-14 minutes) and they still didn't really turn brown on the edges, but it might have just been my oven.
I made these today and they were AMAZING! Absolutely delicious. Wendy, I went to 5 stores and couldn't find canned pumpkin. One of my neighbors gave me a can or I wouldn't have been able to make them.
I have made several things from this site and have not been disappointed by anything. Thanks, Gina!!
Has anyone had an issues finding canned pumpkin this year? I want to make this and the pumpkin pie dip, and I couldn't find canned pumpkin on my store's shelf. Is it just me?
I was out of pecans so I added a small handful of unsweetened organic coconut & a couple of tablespoons of whole organic flax seeds! DELISH!!!
I made these today. I substituted whole wheat flour for the white flour, Grade A Maple Syrup for the white sugar and Dark Chocolate Chips for the Pecans (because I didn't have any pecans). I also used half the vanilla extract and 1/2 almond extract (because I ran out of vanilla. They were amazing!! Thanks Gina! You're the best.
Jamie
These look amazing! I can't wait to try them!
I'm totally gonna make these. We're going to the beach next week. I plan to make them there. I bet they smell incredible too. Thanks for sharing!
How would mini chocolate chips instead of pecans affect the points?
Since they have so much oatmeal…I gave myself permission to enjoy them with my morning coffee. LOVE these cookies. Would never know they are low fat. Thanks for sharing. You are brilliant!
Emily
My two year old nephew will love this when he comes to visit. Great idea to use pumpkin. I often buy organic fruit purees from the baby food section to use in my baked goods in place of the added fat.
Very nice, thanks for sharing.
I made these yesterday! Yummy Yummy! I wish the rest of my household liked Pumpkin because it's so hard for me to not want to eat them all! I love Pumpkin and Fall recipes. Keep them coming!
For Gluten free, I always use Pamela's baking mix instead of flour and everything turns out wonderful! It's the best one for baking that I have found, even our local coop uses it in all their GF baked goods.
Be sure and read the label on your oats, I used TJ's steel cut quick oats and they have more carbs and calories yet also more fiber….just increased my cookie points ( for 2 cookies) from 5-9pts using these oats instead…great earthy ,crunchy cookies..will definitely make again.
These are delicious!
By far the most delicious oatmeal cookie I've ever had in my life. The pumpkin pie spice flavors are so much better than just cinnamon in oatmeal cookies! Thank you Gina!
The best part of this is that sweet little hand trying to grab the cookies 🙂
Gina, I entered all ingredients into WW Recipe Builder and came up with only 4 points plus per serving, with the recipe serving 16. Just wasn't sure how you figured the points??? I am planning to make these in a few minutes, as I am letting my butter come to room temp. right now! Can't wait to try them. Love your recipes and what you do.
Just pulled these out of the oven. They are spectacular!!! Thanks for the awesome recipe. Now I need to find another recipe to use up the rest of the pumpkin. I used Libby's and it's great!
It seems weird that it's only 1.6 grams of fiber, but it's only 2 tbsp. I'm sure replacing nuts for raisins would add more fiber.
Pam- yes the organic pumpkin is very different in taste and texture, it's all I could find though. I like Libby's better.
Glomama- not sure how it would work with gf flour, let me know if you try.
Rhonda- I don't use Splenda so I'm not sure how it would effect the texture. Baking is tricky.
KAJU- yes!! I do get tired of cleaning, although I use my dishwasher a lot! On my lazy days, I order dinner in. Even I take breaks!! 🙂
Wait till you see what pumpkin goodness I am making next week 🙂
Gina, I always look forward to my favorite fall recipes and this year your pumpkin butter from last year was top of the list. I've made the latte and the smoothie with it and I'm a huge fan of all three recipes.
Gina,
It looks really good! Do you ever get tired of the cooking and then cleaning up after?
The substitution option specifies Splenda Blend, not regular Splenda. The blend contains both regular sugar and Splenda.
I ran the recipe through WW Recipe Builder, substituting regular Splanda for the white sugar, and Splenda Brown Sugar Blend for the brown sugar. The POINTS PLUS value per serving dropped to 4.
I would guess, though, that the texture might be compromised if you use regular Splenda instead of regular white sugar or Splenda blend.
Why do the points stay the same when using Splenda. Are points just based on fat content. I thought they were based on fat, fibre and calories. Aren't calories reduced with Splenda? I love pumpkin but 4-5 points with not much fibre hmmm I don't know. Sound delicious though.
only 1.6 fiber? that seems low with pumpkin and oatmeal. they sound fabulous though.
These look delicious and so healthy! I can't wait to make these for my family. Thank you for sharing.
SO Good!!! My boyfriend and I may or may not have eaten an entire sheet of these last night! Even the dog was happy b/c he got the rest of the pumpkin mixed in his dinner last night. What a wonderful cookie to make for fall and was a perfect compliment to my first of the season pumpkin spiced latte from SBs this morning!
I was wondering if I use regular salted butter instead of unsalted butter, if it would change the taste or differ the recipe at all.
Can I substitute GF flour with a little xanthan gum??? Any thoughts?
Gloria
If I don't put nuts or raisins in these, will it affects the points? I made cupcakes last night and garlic cheddar biscuits, but cookies sound right for todays raining day.
What a great recipe! Sounds quite healthy and delicious!!
Can I use salted butter if that's all I have? Will it change the taste/consistency?
Thanks! I want to make these this weekend after putting up my fall decorations. *bliss*
I love finding more healthy pumpkin recipes! I can't get enough:-)
I LOVE your recipes. Pumpkin anything is my very favorite and puts me in a good mood. I cannot wait to try these cookies. Yum Yum!
These look great! School got cancelled today due to flooding- I may be baking now 😛
I love everything which contains pumpkin and such healthy cookies, I'll definitely bake them. Great idea 🙂
I'll definitely be trying these! Just FYI, I've heard the taste of organic canned pumpkin is *very* different than the traditional Libby's pumpkin.
These look amazing. Can't wait to try them!
Yay! I've been dreaming of your pumpkin recipes. It's finally getting cooler around here. Can't wait to try these along with all the others from last year.
Oh, I love this idea! I am a huge fan of pumpkin cookies, and oatmeal cookies, so why not join them together!
Quick oats vs Rolled oats- quick oats are chopped so it cooks Quicker.
For those with nut allergies, raisins or craisins make a perfect replacement.
Enjoy all you pumpkin lovers!! Lofty bites- thanks!!
CL- I know, I can just bite her!!
Yes Nicki… Did that last year :). Thanks Jenn from DR!!
Becca I was reading your mind!
Whaaaat. Not only do I have every ingredient on hand, but I also needed a recipe to use up my extra pumpkin and was planning on baking cookies today.
How did you know? :)<3
Nicki… Gina has already beat you to it: https://www.skinnytaste.com/2010/10/skinny-pumpkin-spiced-latte.html
She is the answer to all of our prayers 😉
I am so psyched to make these. I had to drop in at Starbucks to have my annual Pumpkin Spiced Latte today. Any way to make that healthier?
I'm so ready for Fall and pumpkin goodies. These Autumn inspired cookies look like a great recipe with some of my favorite flavors and ingredients. Looking forward to giving it a try asap! Thanks for sharing…lovely blog! 😉
Can I even express how adorable that little hand is in the photo??!! 🙂 Can't wait to try – we love "pumpkin" anything in our house!! Welcome Fall – we have missed you.
I love pumpkin and everything fall that comes with it!
Ohhh! These sound delicious! I will definitely be making these soon!
I am in the pumpkin fan club… I even have a whole pin board on Pinterest dedicated to pumpkin recipes and I've just added your recipe! Love that it is low-fat too 🙂
Fresh pumpkin purée would always work in place of canned.
September, with a name like that you must love the fall!
Hope you all enjoy!
These look really good, but I'm allergic to nuts. Can 3/4 cup of raisins be used in place of the pecans, without affecting the end result?
What is the difference between quick oats and rolling oats?
About 4 minutes.
And the texture. Rolled oats are pressed, or rolled if you will, to make it possible to cook them faster. Personally I use them interchangeably for cookies but its not that way if you are making your breakfast.
You had me at Pumpkin! Can't wait to try these!
I love your site! I have tried many of your recipes and they are all fantastic!!! I've been on WW for about 6 months now and your recipes help me keep things fun and delicious. I'm going right home from work and making these cookies…i'm sure my little ones will love them as much as yours did 🙂
Perfect for fall. These look great!
These look yummy! I don't know why, but as soon as September hit I've been craving a pumpkin dessert. I'm trying to choose between these and your Pumpkin No-Bake Cheesecake to bring to a family dinner on Sunday – at least I'll know I can have a guilt-free treat! Thanks so much for all your hard work Gina.
Try the Pumpkin Dump Cake, easy to make, delicious and perfect for a group since it's made in a big pan.
what is the recipe for the Dump cake?
Yum! Those look amazing!
can you use fresh pumpkin puree? i have ton in the freezer from last year.
I believe you could, just strain it if it really runny
those look amazing, may have to try when I get home!
xx Emily @ laughliveandshop.blogspot.com
I am loving all these pumpkin recipes lately, fall has arrived!
YUM! These look great! And so easy to make. 🙂