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Cutting board with cookies on top in a row.
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Pumpkin + Oatmeal Toddler Cookies

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.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 2 dozen
Author: Michele Olivier

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.