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I can’t believe it will be October in just a few days. I can’t wait! I love the Fall. The activities, the food, the smells…speaking of smells. Do you want to bake a cookie that brings the Fall right into your kitchen? These Pumpkin Oatmeal Cookies are just the thing.
The scent while preparing the cookies is SO amazing. The cinnamon, nutmeg, allspice, and cloves just fills the air. It’s amazing and they smell darn good while baking too!
To bake my Pumpkin Oatmeal Cookies I used The Art of Cooking Silicone Baking Mat Set ($22). This set comes with three silicone baking mats one that’s 16.5″ x 11.5″ and two that are 11.5″ x 8.25″. To make my Pumpkin Oatmeal Cookies I used all three mats. One baking sheet fit the large mat and another fit the two smaller mats. It worked out perfectly!
The nice people at The Art of Cooking say:
This mat gives your pan a non-stick surface for delicate or messy baking projects.
Mats are all BPA and BPP free. Produced using FDA (USA) and LFGB (Europe) approved materials, these are oven, microwave, and freezer safe and the silicone mats can also be used on the countertop for all types of dough.
Mats clean up quickly and easily with soap and water and allow to air dry. Mats are also dishwasher approved for top rack only.
The mats will not absorb food orders or flavors and are perfect for the avid baker or the seasonal holiday cook. No cooking sprays, oils or parchment paper needed, helping you save both calories and money.
I can attest that all of the above is true. These mats are so easy to clean because barely anything ever sticks to them. They have saved my pans from those awful spots that baking sheets get from stuck on food and grease. Plus they have handy rulers along the edges. Makes dough placement SO much easier. Love them!
Pumpkin Oatmeal Cookies
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/2 tsp salt
- 1.5 cups old fashioned oats
- 1 cup unsalted butter melted
- 1/4 cup molasses
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg yolk
- 3/4 cup pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup white chocolate chips
- 1/4 cup pumpkin seeds
- 1/4 cup dried cranberries
Preheat your oven to 350F degrees.
In a large bowl, whisk the flour, baking soda, salt, and spices together. Fold in the oats. Set aside.
In a medium sized bowl whisk together the melted butter, molasses, and both sugars until well combined. Beat in the yolk, pumpkin, and vanilla.
Pour the wet ingredients into the dry ingredients, gently mixing until just combined. Fold in both chocolate chips, cranberries, and pumpkin seeds.
Place about two tablespoons of dough per cookie on your silicone lined baking sheet. Dough will be sticky and thick. I used an ice cream scoop to help me out. Top with one pecan each. Bake for 14-17 minutes or until golden brown around the edges. Top with one pecan each.
What is your favorite Fall thing?
Disclosure: I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.
Krystle Cook – the creator of Home Jobs by MOM – put her psychology degree on a shelf and dived into a pile of diapers and dishes instead. She is a wife and mother to two rambunctious boys, sweating it out in her Texas hometown. She loves cooking, DIY home projects, and family fun activities.