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Pumpkin Oatmeal Cookies

Jami Nolen

November 1, 2009



Makes about 4 dozen (serving size: 1 cookie)



  • 1 3/4 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup canned pumpkin
  • 6 ounces reduced-fat cream cheese, softened
  • 1 1/2 cups firmly packed dark brown sugar
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla extract
  • 3 cups uncooked regular oats
  • 3/4 cup dried cherries
  • Vegetable cooking spray
  • 1/2 cup chopped pecans



  1. Preheat oven to 350. Combine flour, pumpkin pie spice, salt, and baking soda.
  2. Beat butter, cream cheese, and sugar at medium speed with an electric mixer until fluffy. Add egg substitute and vanilla, beating until blended. Gradually add flour mixture, beating at low speed just until blended. Stir in oats and dried cherries.
  3. Drop dough by rounded tablespoonfuls onto baking sheets coated with cooking spray; gently flatten dough into circles. Sprinkle about 1/2 tsp. chopped pecans onto each dough circle, gently pressing into dough.
  4. Bake, in batches, at 350 for 13 to 14 minutes or until a wooden pick inserted in centers comes out clean. Move cookies from baking sheets to wire racks, and let cool 10 minutes.


Nutritional Information (per cookie)

Calories: 99

Fat: 2.7 g (sat 1.3 g, mono 0.9 g, poly 0.5 g)

Protein: 2.1 g

Carbohydrate: 16.1 g

Fiber: 1 g

Cholesterol: 5 mg

Iron: 0.7 mg

Sodium: 70 mg

Calcium: 18mg



Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Tuesday, November 03, 2009