The dough will have a beautiful orange color from the pumpkin puree!
Apple Pumpkin Oatmeal Cookies
These cookies came about due to my love for my favorite cookie - Oatmeal Raisin Cookies- and I think they may be the ultimate FALL COOKIE!
I wanted to play around with my go-to recipe by adding some apples to it because apples, cinnamon and oats are such a great combo. While I was setting up more baking area and prepping my ingredients, I found a can of pumpkin puree in my pantry and I knew I had to add it to the mix. I have never had an apple-pumpkin baked good, but I knew these two classic fall flavors would make a delicious oatmeal cookie and it did not disappoint.
Pumpkin also adds some great nutrients to these cookies like vitamin A, antioxidants, and extra fiber! Since I knew adding the pumpkin would add some extra moisture to these cookies, I decided to cut down the amount of butter in these and they turned out perfect!
These come together quickly and also go just as fast. You’ll get about 18 cookies in a batch and I originally only baked 9 of them and they were gone in 24 hrs. I like to only bake half the batch and freeze the rest of the dough to have on hand and easily pop in the oven for fresh baked cookies whenever I’m in the mood.
Fold in all your mix-ins : raisins, apples, and walnuts
Enjoy these awesome fall cookies!
- 12 cookies
- Prep time: 30 Minutes|Cook time: 12 Minutes|Total time: 42 Minutes
- Preheat your oven to 350F and line a baking sheet with parchment paper.
- Peel and cut your apple. You want your apple pieces to be about the size of a raisin. If the apple pieces are too big they may release too much liquid/moisture into your cookies.
- Cream together your butter, brown sugar and white sugar.
- Add in your egg, pumpkin puree, and vanilla and continue mixing until it comes together. In a separate bowl mix your dry ingredients together: oats, flour, cornstarch, baking soda, cinnamon, pumpkin spice, and salt. If you are adding in protein powder mix it in as well. Add in your dry ingredients to your wet ingredients and mix until well combined.
- Gently fold in your apples, raisins, and walnuts.
- Let your dough chill in the refrigerator for at least 30 minutes.
- Scoop your cookie dough onto your prepared baking sheet. I like making scoops about 1 ½- 2 tbsp big. Gently press down on the dough with the back of your scoop/spoon.
- These cookies will not spread a lot so you do not need a lot of space in between. Bake for 12 - 15 minutes until just golden brown. Since they are a big orange because of the pumpkin, you can check the bottom of the cookies to see if they are a golden brown.
- Let cool for 5 - 10 minutes on a cooling rack and enjoy! Store in an air-tight container for up to four days or you can freeze part of your cookie dough for later!
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