Pumpkin-Oatmeal Spice Cookies ~ great for any time of day!

Pumpkin-Oatmeal Spice Cookies ~ a rich and flavor packed cookie that is full of the goodness of oatmeal, honey, almond meal and walnuts.  Wheat, refined white sugar & dairy free!  We've eaten them with breakfast, lunch & for dessert.  They have a wonderful soft cookie texture that we all really enjoy.

I wanted to try my hand at another pumpkin cookie, so I started playing around with an oatmeal cookie recipe that I'd tinkered with and shared on the blog, last winter.  These new ~ Pumpkin-Oatmeal Spice Cookies ~ are wheat, refined white sugar and dairy free.  Since they have an egg in them, they come out more like a regular soft cookie, but still have the goodness of oatmeal, just like I use in all my Breakfast Cookie recipes.  Both of my guys enjoyed them and asked for seconds... and thirds.  I just love cooking and baking with pumpkin ~ how about you? 

Pumpkin-Oatmeal Spice Cookies
makes approx. 24 cookies


  • 1 cup finely ground almond meal (aka ~ almond flour)
  • 1/2 cup oat flour (make it yourself by grinding 1/2 cup quick oats in a food processor until the oats become flour-like in texture)
  • 1/3 cup quick cooking oatmeal, raw  
  • 1/4 cup chopped walnuts
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp ground ginger
  • 2/3 cup canned pureed pumpkin
  • 1/3 cup honey
  • 3 tbsp water
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 1/3 cup raisins (or more, if you like)

Preheat oven to 350 degrees.

Mix first 11 ingredients in bowl until thoroughly combined (almond meal - ginger).  In another large bowl, mix remaining ingredients until thoroughly combined.

Combine almond/oat mixture with wet mixture, gradually, until dough forms (if dough is too dry, add extra water ~ a tsp at a time).

Drop heaping teaspoons of dough, 1 inch apart, on parchment paper covered cookie sheet.  Slightly flatten dough into circles.

Bake 11-12 minutes, or until set.  Cool on cookie sheet for 2 minutes, then move to cooling rack.

Store cookies in a container, between sheets of wax paper, with the lid slightly ajar.

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