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VegWeb.com  |  Recipes  |  Desserts  |  Cookies  |  Chewy Pumpkin Oatmeal Cookies « previous next »
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Recipe submitted by bunny198, 01/13/08

Chewy Pumpkin Oatmeal Cookies

Ingredients (use vegan versions):

    4 cups of flour
    2 2/3 cups rolled oats
    2 teaspoons baking soda
    1 1/2 teaspoons salt
    2 teaspoons cinnamon
    1 teaspoon nutmeg
    1 teaspoon ground ginger
    3 1/3 cups sugar
    1 1/3 cups vegetable oil
    4 Tablespoons molasses
    2 cups canned pumpkin
    2 teaspoons vanilla extract
    1 1/2 cups chopped walnuts

Directions:

This is a recipe I got online that I modified to taste...better! The ginger is key!

Preheat oven to 350 degrees.

In a bowl, mix together flour, oats, baking soda, salt, cinnamon, nutmeg, and ground ginger.

In a separate larger bowl, mix together the sugar, oil, molasses, pumpkin, and vanilla.

Add the dry ingredients to the wet ingredients.

Fold in the walnuts.

Place on a greased sheet, by the tablespoon full. Flatten them a little.  You can cook a whole bunch on one baking sheet because they don't spread out a lot.

Rotate the sheet halfway through cooking.

Bake for about 12 minutes. They will be a little soft coming out but will get really chewy and good as they cool on a cooling rack.

Serves: a lot

Preparation time: 10 minutes?
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veganspice
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« Reply #1 on: January 14, 2008, 09:35:44 AM »
I just made these last night and they were delicious! A couple of things though:

  • I halved this recipe because it is just my son and me.
  • I did not have any nutmeg or ginger on hand, so I just added an extra tsp of cinnamon.
  • I used pumpkin pie filling instead of plain pumpkin so there were extra spices in there
  • I did not have walnuts but I DID have some dried cranberries  so I added a handful of those.
  • Even though I halved the recipe, I still used 2 cups of pumpkin (almost a full can). I had to or it was bone dry. I wonder if the original recipe meant 2 cans of pumpkin as opposed to 2 cups?

Anyway, they were super-easy and delicious!  Wink
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Reeseismyname
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« Reply #2 on: January 23, 2008, 02:16:31 AM »
I was a little worried about making these after that last guy's review... but it seemed like he changed everything and they didn't turn out that great, so I decided to not change anything and they turned out awesome.
I added dried cranberries and it make them even better.
They are definitely a family favorite.
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kittylitter13
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« Reply #3 on: February 27, 2008, 09:23:22 AM »
I live alone, so I cut the recipe in half, even still, I didn't bake all of them, but I'm gonna bake the rest today. After that, I still cut the sugar down. I also used the full can of pumpkin, and just added some more oats and spices.

They turned out awesome and sooo delicious!
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Miseraya
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« Reply #4 on: October 21, 2008, 09:21:53 PM »
Awesome recipe.  I used 2 cans of pumpkin instead of 2 cups and I had to cook them a bit longer.  I also used brown sugar instead of white and cut the molasses by a Tbs., came out tasting fantastic and all sorts of pillowy.  This made quite a lot of large cookies and they did spread out a bit.
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L2Baker
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« Reply #5 on: November 08, 2008, 05:01:32 PM »
I halved the recipe and used maybe 2 cups of fresh pumpkin, baked at 375 degrees and left them in for about 12 minutes.  Instead of all of the sugar, I added agave nectar and applesauce instead of oil.  They turned out pretty okay.  I topped them with a little icing. 
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boomerang
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« Reply #6 on: February 01, 2009, 10:56:17 PM »
These turned out exactly as I hoped they would! I added a little extra cinnamon and ground cloves, and some raisins. Very good!
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ginger_girl
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« Reply #7 on: November 08, 2009, 01:07:46 PM »
These were fantastic! I didn't have ginger or molasses, so I substituted cloves and maple syrup. I also didn't have enough walnuts, so I added cranberries and dark chocolate chunks, which really enhanced the chewy texture. They didn't last long, so I guess it's time to make more!
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