Perfect Pumpkin Oatmeal Cookies

I’m always looking for snacks that my kids will eat that I feel good about them eating. These fit the bill. (I should mention that I don’t worry about fat intake, so if you do, these may not be what you’re looking for!) They’re 100% whole grain, low in sugar, high in vitamin A, and really, really tasty. These are soft cookies, not crunchy. I recommend doubling the batch.

I have no idea where I found the original recipe and I’ve doctored the heck out of it. So here’s my latest, yummiest version.

Oatmeal Pumpkin Cookies

We used a pumpkin we grew in our garden!

2 cups whole wheat flour
1 cup old fashioned rolled oats
2 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter
2/3 cup brown sugar
1 egg
2 tsp vanilla
1 cup pureed pumpkin
1 cup of chocolate chips or raisins or nuts

Preheat oven to 350.

In a small bowl, combine the flour, oats, cinnamon, cloves, baking soda and salt.

Using a mixer, cream butter and sugar. Add egg and mix. Add vanilla and mix. Add pumpkin and mix. Add dry ingredients to wet ingredients and combine. Stir in chips/raisins/nuts if using.

Drop by rounded teaspoonful onto ungreased baking sheet and bake for 10-12 minutes.

I ran a nutrition analysis based on a batch of 48 cookies with 2 cookies per serving and here’s what I came up with. Oh, and I made these without any of the optional mix-ins because my picky picky kid can’t handle the texture. I would love to add walnuts to up the protein. Instead, I serve them with nuts and milk.

Caliories 134; Calories from Fat 59 (I told you, I’m not afaid of fat!); Total Fat 7g; Saturated Fat 4g; Trans Fat 0g; Total Carbs 16g; Dietary Fiber 2g/7%; Sugars 6g; Protein 3g; Vitamin A 14%; Vitamin C 1%; Calcium 2%; Iron 5%