Pumpkin Oatmeal Cookies

I know what you’re thinking, “Didn’t Kelly just make oatmeal cookies?” You’re right, I did, (check it out here) but as I was making these cookies last night, which were originally going to be pumpkin snickerdoodles, I had the sudden urge to add oatmeal. I have no idea why, I just felt compelled to add oatmeal.

And in complete honesty, I’m still undecided if that was a smart move.

You see, I have this thing where I’m never quite sure if I like what I make. Unless it has Nutella. Or peanut butter and chocolate. Or strawberries. Or caramel.

But pumpkin… it’s like tea. I want to love tea like Sherlock and the British. I want to drink breakfast tea on the weekends as I curl up on the couch with a good book and big blanket. And each time I make a cup of tea I think I am suddenly going buy the whole tea aisle at the store because I love it so much. But that hasn’t happened yet and this is how I feel towards pumpkin.

I love baking with pumpkin because it means it’s Fall and it smells amazing! Pumpkin desserts and banana bread are truly the best smelling desserts as they bake. And since I love baking with pumpkin, I want to love eating pumpkin too. Unfortunately, that is not always the case. So I usually need to add some other ingredient into the mix to break it up like chocolate or in this case, oatmeal.

If you like pumpkin, then these are for you. Even for a not-quite-sure-I-like-pumpkin-lover like me, you’ll like them. They’re also dairy free and adapted from a Go Dairy Free recipe. They are easy to make, don’t dry out the next day and the pumpkin flavor isn’t too overpowering. I guess the oatmeal addition wasn’t so bad after all. I think… 🙂 Hope you enjoy!

-Kelly

Ingredients:

• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg
• 3/4 cup vegetable oil
• 1 cup pumpkin
• 1 cup brown sugar
• 2 tbls maple syrup
• 2 tsp vanilla
• 2 cups oats

Directions:

1. Pr-heat oven to 350 degrees.
2. In stand mixer, mix together all wet ingredients and brown sugar. In a separate bowl, combine all dry ingredients.
3. Add dry ingredients to wet ingredients and mix until incorporated.
4. Stir in oats.
5. Scoop onto cookie sheet and place 2 inches apart.
6. Bake for 8-10 minutes. Let cool and enjoy!