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%

One Responses

  • What is the easiest way to get to the pumpkin to puree yourself? Cut off the skin, then steam? Cut holes in it and put it in the oven and then skin it? Inquiring minds want to know!Nice blog!!!!,Bets


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