Oatmeal Cookies w/ Pumpkin and Toasted Pecans
Pumpkin is something that I rarely, if ever, experiment with in the kitchen. I really don’t have an answer as to why, it’s just that the ingredient usually isn’t on my radar. However, it is the season of pumpkin inspired recipes, and I figured that I might as well experiment with incorporating pumpkin into something and that something turned out to be my Grandma’s oatmeal cookie recipe.
Using pumpkin pie mix and toasted pecans, I turned out a new variation of the oatmeal cookie which was extremely moist with balanced flavors of pumpkin pie and oatmeal, along with a wonderful nutty note from the toasted pecans.
While Liz and my neighbors, who are sometimes the recipients my culinary adventures, might be torn as to whether they preferred the pumpkin/pecan or hazelnut/nutella version of the oatmeal cookies, I have to say that the pumpkin version rocked…so much so that I might have to experiment with pumpkin pie mix more often.
Enjoy!
The Necessities:*
- 1 1/4 sticks of butter (room temperature)
- 1 cup of light brown sugar
- 2 cups of quick oats
- 1 cup of flour
- 3/4 tsp of salt
- 1 tbsp of vanilla extract
- 2 tbsp of water
- 3/4 cup of pecans (halved/lightly crushed)
- 1/2 cup of canned pumpkin pie mix (pumpkin puree)
*One batch will make roughly 18 cookies
Directions:
- Preheat your oven to 375 degrees.
- In a small frying pan, toast the pecans and set aside.
- Toss the butter and brown sugar in the bowl of a stand mixer and combine on a low speed.
- In a separate bowl mix the oats, flour, and salt. Then toss this mixture in with the butter and brown sugar.
- Mix on a medium-low speed until the mixture looks something like above.
- In a measuring cup combine the water and vanilla extract. Turn the mixer on a medium-low setting and gradually pour the water/vanilla into the bowl.
- Next toss in the pumpkin pie mix and toasted pecans. Continue to mix the ingredients on a medium setting until thoroughly combined.
- Spoon out big gobs of cookie dough onto a baking sheet, place the sheet in the oven, and bake for around 15 minutes.
- Remove the cookies from the oven and allow them to cool for a few minutes on a rack.
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You know i thought i was suffering from some kind of advanced deja vu, but no this is another and quite different oatmeal cookie recipe.. looks good too.. i love it when you do food! and wine! and beer! ok.. c
Thanks Cecilia and you’ll be suffering from deja vu again on Saturday when I post one last alternate version of the oatmeal cookie.
Nice recipe Sports! I can see your Grandma’s recipe is very versatile.
Thanks for sharing
You’ve come up with another great oatmeal cookie and I’m glad you used pecans in this one. Now that my apple pie making days are over — at least for now — i can get to work on this backlog of cookie recipes I’ve gathered. 2 of yours are on that list. Thanks!
Many thanks my friend and I’m honored that you’ve selected two on my recipes to try out. I hope you enjoy!
Yum, and I still have some puree too!
I’m a little in awe of this recipe – how did I not think of using pumpkin in oatmeal cookies before? I make pumpkin cookies. I make pumpkin oatmeal. Duh. Can’t wait to try these – thanks!
Thanks Laura and I know you’ll enjoy them.
I love oat cookies and your pumpkin version looks fantastic! You have almost convinced me to bake with pumpkin again (the pumpkin pie I once made was so awful it has put me off pumpkin in sweet version for years; strangely an American friend loved it and almost finished the whole pie in front of me! maybe it wast just a question of preference).
LOL. It could very well be a question of preference, but they might be a good transitional recipe to start bake with pumpkin again. Not over the top with the pumpkin essence and it definitely makes for a moister cookie.
Pumpkin and pecans… you can’t go wrong! Is your next post going to be about the Ranger’s winning the World Series…? I’m a Texan
I’ll have to talk to my baseball writer and see what he is planning to write next about the World Series. As a Cardinals fan I can’t root for your Texans, but I wouldn’t mind if they won. It would be a great story and good for baseball.
Oh, my! I just adore oatmeal cookies and your pumpkin twist sounds delectable!
Thanks Liz!
Yeah! pumpkin cookies!!! You know I’ll be baking a batch of these very soon! I will add some pumpkin puree into my morning oatmeal but hadn’t thought to add it into an oatmeal cookie!!
If you love it in your oatmeal then I’m sure you’ll love it in the cookie.
Pumpkin is not something I cook with often either, Jed. These cookies look delicious, soft and chewy. I bet a few toasted pumpkin seeds would be a great addition for texture.
Can’t get enough Pumpkin this time of the year. I tend to gorge on it from now through December…then step back from it until Fall once again appears. I appreciate it more when I restrict myself to the Halloween-New Year period and then “take time off.” Looks delicious!
Many thanks and I agree that it’s always good to create balance in one’s diet by “taking time off.” However, sometimes I’m just not good at that. cheers!
Pecan and pumkin in cookies, Yum!
Great combo! I haven’t made pumpkin cookies yet…I def need to give these a try
These look delicious! If only we had pumpkin pie mix in Australia…it’s really starting to get me down. I’m sure I could just puree pumpkin… but I want the choice!
I understand your frustration. When I lived in Germany I couldn’t make certain desserts, etc. because light/dark brown sugar doesn’t exist there. Booo!
Gorgeous recipe – and they must be healthy with vegetables and oatmeal, right?!
I refuse to believe that any version of oatmeal cookies is unhealthy.
Pumpkin: everybody’s doing it!!! I’m addicted to pumpkin. I live for this time of year. I’m making these! You’re officially an enabler!
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