Pumpkin + Oatmeal Toddler Cookies
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.
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
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.
Get the recipe: Pumpkin + Oatmeal Toddler Cookies
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
Did you make this recipe?
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16 Comments on “Pumpkin + Oatmeal Toddler Cookies”
My toddler is a picky eater, so I’m looking for new ways and recipes that might get her attention. Thank you for sharing your ideas. I’ve been using products from http://kuchechef.com/ to help me with baby food preparation. You might also want to try it out.
Hello Sheena,
Good luck with your picky eater! And thank you for the reference, I will check it out.
xoxo, Michele
My toddler is a picky eater, so I’m looking for new ways and recipes that might get her attention. Thank you for sharing your ideas. I’ve been using products from http://kuchechef.com/ to help me with baby food preparation. You might also want to try it out.
Hello Sheena,
Good luck with your picky eater! And thank you for the reference, I will check it out.
xoxo, Michele
Do you think this would work the same with an all purpose Gf flour?
Could squash puree be substituted as well (trying to use up jars of baby food we were gifted but we did BLW so never touched them)?
Sorry for the delay. Yes and Yes! I find that most brands of GF flour can be used for almost anything. Also squash puree is so good and would taste great in these!
xo, Michele
Do you think this would work the same with an all purpose Gf flour?
Could squash puree be substituted as well (trying to use up jars of baby food we were gifted but we did BLW so never touched them)?
Sorry for the delay. Yes and Yes! I find that most brands of GF flour can be used for almost anything. Also squash puree is so good and would taste great in these!
xo, Michele
I know that this is an old post but I was wondering… do these cookies freeze well? Can the raw dough be frozen then sliced or would it not hold up?
Thanks in advance
I haven’t made this in awhile, but I think so. I would either bake and then freeze or roll the dough into balls, freeze and then bake as directed. Let me know how it works of you.
Thanks for your response. I ended up baking them first then freezing the majority so I could have snacks to send to daycare. They froze well and were soft and moist when defrosted. Thanks for a great recipe.
I know that this is an old post but I was wondering… do these cookies freeze well? Can the raw dough be frozen then sliced or would it not hold up?
Thanks in advance
I haven’t made this in awhile, but I think so. I would either bake and then freeze or roll the dough into balls, freeze and then bake as directed. Let me know how it works of you.
Thanks for your response. I ended up baking them first then freezing the majority so I could have snacks to send to daycare. They froze well and were soft and moist when defrosted. Thanks for a great recipe.
Is everything need to be organic?
No, you can use whichever ingredients work best for your family.