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Pumpkin-Oatmeal Cookies – With Kids

By Sharon | Recipes

Dec 10

Pumpkin-Oatmeal Cookies

Over the Thanksgiving weekend I had the opportunity to cook with my 8 year-old grandson, Nicholas.  After making Buttermilk Pancakes and Eggs for breakfast he made these Pumpkin-Oatmeal Cookies for his 18-month old sister.

It was good to spend the time in the kitchen with him following a recipe to see where to add or re-word steps for kids to be able to understand and make a recipe on their own.  I’ve adapted the recipe for these cookies and added plenty of steps for kids to follow. This is a delicious recipe packed with healthy ingredients.

Pumpkin-Oatmeal Cookies with Dried Cranberries

  • 2 cups all-purpose flour
  • 1 1/2 cups quick or old-fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter – room temperature
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped walnuts – optional
  • 3/4 cup dried cranberries – or raisins

You will also need: Baking sheets, Silicone Baking Mats, Parchement Paper or Grease for the Baking sheets. An Electric Mixer with bowl, mixing bowl, sifter, Small 2-tablespoon cookie scoop or table spoon, measuring cups and spoons, spatula, cooling rack.

Preheat oven to 350°F. Lightly grease baking sheets or line with Silicone Baking Mats or Parchment Paper.

Pumpkin Oatmeal Cookies – Sifting Dry Ingredients

Sift the flour, baking soda, cinnamon and salt in medium bowl. Add the oatmeal. Set aside.


Pumpkin-Oatmeal Cookies – Butter in the Bowl

Put the room temperature butter in the mixer bowl and begin to beat.

I have a large 6-quart KitchenAid Stand Mixer but you can do this with a hand mixer. An adult will need to help hold the bowl while it mixers.


Pumpkin Oatmeal Cookies – Sugar into Butter

When it gets light and fluffy add the brown sugar and granulated sugar and continue to beat until light and fluffy.


Pumpkin-Oatmeal Cookies – Creamed Mixture

Here’s the Creamed Butter and Sugar Mixture.

Crack your egg into a small bowl or cup.

Turn the mixer on the low speed and add the pumpkin, egg and vanilla extract to butter mixture; mix well.


Pumpkin-Oatmeal Cookies – Adding Dry Ingredients

With the mixer still on low speed gradually add the flour mixture and mix well.


Pumpkin Oatmeal Cookies – Finished Batter

Stir in nuts and dried cranberries or raisins.


Pumpkin-Oatmeal Cookies – Scooping to Cookie Sheet

Using a 2-tablespoon cookie scoop or other spoon drop onto cookie prepared cookie sheets.


Pumpkin-Oatmeal Cookies

Bake for 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


Yield: 30  servings  of 60 – 2 inch cookies
Preparation time: 30 minutes
Total time: 1 1/2 hours
Source: Sharon E. Russell

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