Today I’m sharing how to make pumpkin oatmeal cookies. This is an easy-to-follow recipe. I actually came up with this recipe this weekend!
After realizing I had a package of Betty Crocker Oatmeal cookie mix in the house, I came up with this simple twist. I keep these bags of cookie mix in the house so I can whip up a batch of cookies faster. They have no preservatives in them so once in a while I take a short cut for a fasi cookie recipe.
- 1 bag Betty Crocker Oatmeal cookie mix
- Pure pumpkin puree
- ground nutmeg
- 1 stick of butter
- Chips of your choice. My choice is Ghirardelli white chocolate and coffee chips combined
- mixing bowl and spoon
- cookie sheet lined with parchment paper
Before I share the process of making these cookies, I want to share a few tips I have learned about baking:
- First, when adding dry ingredients to a mixing bowl, using a good wire whisk, I ALWAYS whisk them together to combine and get a bit of air in them
- Baking is a science, so make sure your measurements are exact.
- When I make any drop cookies, I put the dough in the refrigerator for 5 – 7 minutes. This ALWAYS gives me a better cookie
- Premeasuring ingredients when baking and having them in smaller glass bowls makes the process easier and go more smoothly. I am not a professional baker, but I have been baking for most of my adult life and these are tips I have learned over the years.
Making Pumpkin Oatmeal Chip Cookies
In a medium size mixing bowl add the package of Betty Crocker Oatmeal cookie mix. Next measure a dash of ground nutmeg. Whisk the dry ingredients together.
Now add your room temperature egg and softened stick of butter, pumpkin and begin to mix. Before the ingredients are fully combined add the chips.
Put the bowl in the refrigerator for 5-7 minutes.
Using a cookie scoop, scoop out the pumpkin oatmeal chip dough. Make sure the measurement is flat in the cookie scoop. Place them on the cookie sheet 2″ apart and bake for 12 minutes. Next, let them cool on the cookie sheet for 1 minute. Now, remove the cookies and continue to cool on a cooling rack.
Thanks for the visit and now hop over and visit Carol from Blue Sky at Home because I believe she has a delicious cocktail I want to try!
I hope you enjoyed reading this recipe for pumpkin oatmeal chip cookies and will give them a try. These are also light and will work great on your holiday dessert table.
Pumpkin Oatmeal Cookies
- 2 cookie sheets
- 1 medium size mixing bowl
- 1 whisk to whisk dry ingredients before adding wet ingredients
- 2 sheets parchment paper
- 1 large mixing spoon Metal works best
- 1 cookie scoop using a cookie scoop keeps cookies the same size
- 1 package Betty Crocker Oatmeal cookie mix
- 2 room temperature eggs
- 1 stick butter salted butter melted make sure to let butter cool
- 1/4 cup pure pumpkin
- 1 dash nutmeg I use fresh whole nutmeg for better flavor
- 1 large handful white chocolate chips 1/4 cup overpowers the batter
- 1/4 cup all-purpose flour
- Add the cookie mix, flour, and nutmeg to the bowl and whisk together to remove any clumps and to add air to the ingredients1 package Betty Crocker Oatmeal cookie mix, 1 dash nutmeg, 1/4 cup all-purpose flour
- melt butter and let cool
- Add the pumpkin, room temperature eggs and mix a bit to combine
- Now add the butter and mix until just combined
- Now add the white chocolate chips and mix well with the spoon
- Using your cookie scoop add flat scoops to the parchment covered cookie sheets
- Bake at 350 for 10-12 minutes make sure cookies are set and not too soft
- Leave cookies on the cookie sheets for 2 minutes and then remove to cool completely on a cooling rack