These Pumpkin + Oatmeal Toddler Cookies are the perfect fall weekend baking project. Made with pumpkin puree, oatmeal, whole wheat flour, and delicious fall spices, these are a nice sweet treat that doesn’t have too much sugar. The perfect snack to take on a fall outdoor adventure.

Pinterest image for toddler and kid friendly pumpkin oatmeal cookies.

Autumn is here and you have probably had the joy of taking a leaf walk with your little one.  Perhaps, if you are like me and my sweet gal, you take a very sloooooooow walk to the park, gathering favorite leaves along the way.  I am really enjoying these moments, with one hand holding her I-still-marvel-that-I-made-these-strong-little-fingers and the other hand holding red and golden hued treasures.

Here are some activities to bring these beautiful Autumn days inside your home.

A wonderful way to preserve you leaf treasures

Fall Leaf Art

Leaf Print Art

Leaf Handprints

Also, I want to share a favorite cookie recipe that captures the cozy warmth of these Indian Summer days.  Make a batch and enjoy a few on a leaf walk this weekend.

Cutting board with cookies on top in a row.

Get the recipe: Pumpkin + Oatmeal Toddler Cookies

5 stars (1 rating)
Made with pumpkin puree, oatmeal, whole wheat flour, and delicious fall spices, these cookies are a nice sweet treat that doesn’t have too much sugar. The perfect snack to take on a fall outdoor adventure.

Ingredients 

  • 1 1/2 cups whole wheat or white whole wheat flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/4 cups old-fashioned oats
  • 1 cup butter, softened
  • 3/4 cup dark brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup pumpkin puree
  • 1 cup raisins, optional

Instructions 

  • Heat oven to 350 degrees F. Line baking sheets with a silicone liner or parchment paper.
  • In a medium bowl, whisk flour, baking powder, baking soda and salt in a medium bowl.
  • In a small bowl, mix together the oats, cinnamon, nutmeg, nutmeg and raisins.
  • In another medium bowl, using a hand mixer, cream together the butter and sugar, until smooth – roughly 1-2 minutes. Add in the egg, vanilla, and pumpkin puree, and mix until creamy, scraping sides of the bowl as necessary.
  • Add in the flour mixture to the butter mixture. Using the hand mixer on low, mix together until just incorporated.
  • Add in the oat mixture and stir together until evenly mixed. Do not over mix.
  • Using a spoon or cookie scoop, roll 1" balls of dough and place on prepared baking sheets.
  • Bake for 15-18 minutes or until the centers of the cookies are slightly soft and the edges are golden brown.
  • Cool cookies on a wire rack and enjoy!

Notes

Age: 1 year and up
Yield: 2 dozen cookies
Storage: store in an conainter on counter with lid slighly ajar. 

Did you make this recipe?

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