Pumpkin Apricot Oatmeal Cookies
If you read the title of this post and automatically thought, “SWEET! Just what I need, another pumpkin cookie recipe! I can never have enough,” we are soul mates.
- True Cookie Taste: These cookies are healthy, but they don’t taste healthy. Far too many healthy cookie recipes yield cakey, muffin-like puffs instead of the dense, chewy texture I’m craving when I delve into the cookie jar. I love muffins, but if I want one, I’ll bake one.
- Endlessly adaptable: I mixed 1 cup of chopped dried apricots and 1 cup toasted chopped pecans into my batter (the combo dances a tasty tango with the spices), but feel free to personalize the recipe with your own additions. I love the idea of swapping the apricots for another dried fruit (cranberries perhaps?) or tossing in some white chocolate chips.Speaking of healthy: This miracle recipe contains no butter. Typically, it’s impossible to get a true cookie texture without butter, but these morsels complete the feat with OODLES of pumpkin puree instead. The pumpkin provides so much moisture, the cookies don’t even need butter.
No weird pumpkin excess: While I enjoy the “problem” of recipes that leave odd amounts of leftover pumpkin, I know this can be a challenge for some bakers. My pumpkin-packed recipe uses nearly an entire can, so you will have just a few tablespoons leftover. Stir them into your next bowl of oatmeal with a bit of brown sugar, cinnamon, nutmeg, and ginger for a merry morning.
- Breakfast double: With oatmeal and 100% whole wheat flour, these puppies are both hearty enough for breakfast and sweet enough for dessert.
Really, I should rename these PUMPKIN POWER COOKIES.
Planning ahead for a party yourself? Make the batter in advance and refrigerate for up to three days or freeze for up to one month. Bring dough to room temperature and bake as directed. Bonus: you’ll prevent yourself for devouring all of the cookies before your guests arrive!
As I mentioned above, I adore the flavor tango that dried apricots and pecans create with the pumpkin and spices. Feel free to try your own twists (be it dark or white chocolate chips, cranberries, or any fun flavor you can think of), just keep the ratio of mix-ins the same (2 c. total).
Pumpkin Apricot Oatmeal Cookies
- 1 cup whole-wheat flour
- 1 cup whole-wheat white flour
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon all spice
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup brown sugar
- 2 eggs
- 1 1/2 cup pumpkin puree — (nearly an entire 12 ounce can)
- 2 teaspoon vanilla extract
- 1 cup old fashioned rolled oats
- 1 cup chopped dried apricots
- 1 cup chopped pecans, — toasted
Preheat oven to 350°F.
- In a medium bowl, stir together the flours, salt, cinnamon, ginger, all spice, nutmeg, cloves, baking powder, and baking soda. Set aside.
- In a large bowl (or the bowl of a standing mixer), beat together the brown sugar and eggs on medium speed until smooth. Add the pumpkin and vanilla, beating again until smooth.
- Slowly add the dry ingredients. Mix on low speed, just until combined. Fold in the oats, apricots, and pecans.
- Drop by rounded teaspoonfuls (I use a baby ice cream scoop) onto a lightly greased cookie sheet. Using the back of a fork, press down slightly, as the cookies will not spread during baking.
- Bake for 19-22 minutes, until lightly browned and tops look set. Remove to a rack to let cool.
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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