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Pumpkin oatmeal cookies

From Shelby Moose, Crossing Rivers Health Registered Dietitian

Makes 12-13 large cookies


  • 1 stick unsalted butter
  • 1/2 c packed brown sugar
  • 1/4 c granulated sugar
  • 1/2 c canned plain pumpkin
  • 1 large egg, lightly beaten
  • 4 tsp. vanilla extract
  • 1 1/2 c all-purpose flour or bread flour
  • 1 1/2 c old-fashioned, rolled or instant oatmeal
  • 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 c semisweet chocolate chunks or chips


  1. In a microwave-safe bowl, melt the butter for 45 seconds. (This is just enough time to liquify most of butter, but not heat it.)
  2. Stir with a fork to finish melting.
  3. Combine butter, brown sugar, and granulated sugar in a large bowl.
  4. Mix with a wooden spoon until the mixture is smooth.
  5. Add pumpkin, egg, and vanilla, and stir until blended. Add flour, oats, cinnamon, baking soda, and salt, and mix until almost combined with a little bit of flour still visible.
  6. Fold in the chocolate chunks.
  7. Grab a handful of dough and place on a large plate or sheet pan; the mounds should be tall and not perfect spheres. You should get 12-13 dough balls. Freeze for 1 hour or refrigerate overnight.
  8. Preheat oven to 375°F.
  9. Line a baking sheet with parchment paper or spray with cooking spray.
  10. Place dough on baking sheet, leaving about 2 inches around each one.
  11. Bake cookies for 16 to 20 minutes, until light golden-brown, but still a little soft-looking on top.
  12. Let cookies cool on the baking sheet for 10 minutes, then enjoy!

Per serving, based on 12 servings.

Nutrition: Calories 300; Fat 13g;

Carbohydrates 42g; Fiber 2.5g; Sugars 21g;

Protein 4.7g; Sodium 166g.

If you are interested in making an appointment with Shelby, ask your primary care provider for a referral.