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Soft Pumpkin Spice Oatmeal Cookies
Makes 36
By Sobeys



  1. Preheat oven to 180ºC (350ºF). Line 2 or 3 baking sheets with parchment paper. In food processor, grind oats to flour-like consistency. Add all-purpose flour, pumpkin pie spice, baking soda and salt. Pulse to blend; set aside.
  2. In bowl, with electric mixer, beat together butter and both kinds of sugar until light and fluffy, about 2 min. Beat in egg yolk and vanilla, then beat in pumpkin puree. Use a spatula to stir in flour mixture until just incorporated. Fold in chocolate and nuts.
  3. Drop dough by heaping tablespoonfuls, about 2-in. (5-cm.) apart, onto lined baking sheets. Bake, in batches, 10 to 12 min., until tops are just set and bottoms are lightly golden. Transfer cookies to wire racks to cool completely. Store in airtight container for up to 1 week.


  • 3/4 cup (175 mL) Compliments Organic Quick Oats
  • 3/4 cup (175 mL) all-purpose flour
  • 1 tbsp (15 mL) pumpkin pie spice
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) unsalted butter, room temperature
  • 2/3 cup (150 mL) packed brown sugar
  • 1/3 cup (75 mL) sugar
  • 1 egg yolk
  • 1 tsp (5 mL)vanilla extract
  • 1/2 cup (125 mL) Compliments Pure Pumpkin
  • 1/2 cup (125 mL) Compliments Semi-Sweet Chocolate Chips & Chunks
  • 1/2 cup (125 mL) walnut pieces