Pumpkin Oatmeal Cookies are absolutely part of my fall favorites for this year! They melt in your mouth and are chock full of chocolate chips or butterscotch chips and warm spices! Blending with oatmeal, brewer's yeast, and flax seed adds a special incentive to them as they help with my milk productive for baby Ollie!
It’s literally all I can do to walk past the pumpkin anything in the grocery store this time of the year. I never use to know that I actually liked pumpkin anything. I was the anti-pumpkin gal in a PSL world for sure... and then it all changed last year. There is something about pumpkin that has been ingrained in us to need it this time of year. I blame Starbucks, but honestly, who knows. Maybe it is mother nature telling us to eat what is in season.
Anyways, I decided this past few weeks to make my own version of those dang things that I can’t seem to walk past, pumpkin cookies. I found a simple recipe online and then played with the ingredients a bit to accommodate what I had in my pantry and added things like brewer's yeast, oatmeal, and flax seed. By adding these three things, I immediately made them "my" cookies, saving myself from making delicious cookies and then getting eaten by the rest of the family. Warning though... my husband hasn't seemed to care too much that they are "my" lactation cookies. He's been eating almost half of each batch!
In all honesty, I have not perfected these cookies 100%. They taste wonderful, but useless kept cold in the refrigerator, they don't stay together. I have tried sugar instead of brown sugar, more baking powder, more baking soda, more oats, and a few more variations... and nothing works. Feel free to mix it up a bit; however, these things are just too dang good not to share regardless if I have all of the details figured out!
- 1 c. light brown sugar
- ¾ c. butter, softened
- 2 eggs
- 1½ c. pumpkin pie filling
- 2 tbsp. brewer's yeast
- 1 tbsp. vanilla
- 1 tsp. cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. nutmeg
- 2 c. quick oats
- ½ c. flour
- ½ c. flaxseed meal
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp salt
- 1½ c. semi sweet chocolate chips, butterscotch chips (I usually do half and half)
- Preheat oven to 350 degrees.
- In large mixer bowl cream butter and sugar together. Add eggs and beat. Add pumpkin, brewer's yeast and vanilla and mix.
- Add cinnamon, cloves, nutmeg, oats, flour, flaxseed meal, baking power, baking soda, and salt to blender and blend. Be careful not to over mix.
- Add chocolate/butterscotch chips and mix to incorporate.
- Line baking sheet with parchment paper. Drop cookies a little larger than 1 inch sizes. Bake for 12-14 minutes.
- Remove immediately from baking sheet and cool.
- Once cooled, cookies need to be kept in the refrigerator for storage.
