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Chasing Delicious | Spiced Pumpkin Oat Cookies with Pumpkin Seeds
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Spiced Pumpkin Oat Cookies with Pumpkin Seeds

Strained eyes struggle to focus on the word-littered screen as tired bodies around the table groan and giggle in delirium. Envelopes stacked high, scattered on counters, tables and a china cabinet hide what once was a kitchen; a makeshift office now takes its place. Bowls, spoons, mixers and baking are replaced with press kits, CDs, printers and work. With my business partner to my right, the band to my left, we are a streamlined assembly line. Checking lists, personalizing cover letters, printing press releases, addressing envelops, assembling press kits. We all have our tasks. I glance at the analog clock on the top right of my screen – purposefully changed from digital so it is no easy task for me to see what time it is. 2:30am.

“What time is it?!” My brother – the guitarist of the band I manage – calls out. Did I really say the time aloud? I guess I did. After 18 hours of work, anything is possible.

“It’s 2:30,” I say with an air of defeat. A few more giggles erupt. “Who’s next?” I quickly change the subject.

“We’re done,” the list master says with little emotion or excitement. The sound of the last folder being filled is quickly silenced. Seven tired men and women sit in silence.

“Wait. Really? We’re really done?” We’re too tired to celebrate with a cheer. Two years of writing, composing, recording; months of branding, marketing, planning; a week of nonstop, last minute, catchup culminate in the pop of a champagne bottle exploding to life. Flutes are filled, glasses clinked and a toast made. Smiles fill the room, sitting just inches below exhausted, drooping eyes.

As soon as the celebration begun, it was over. Everyone is off to their homes, to their beds to sleep and rest. I tidy up, organizing the envelopes I will be mailing to radio stations, music blogs, magazines and more. I put supplies, printers, computers, hard drives, cords back in their proper places in the house. Trash is recycled and the leaf removed from the table turning it from a conference table back to a kitchen table. The kitchen looks like a kitchen again. A week spent in my favorite room has been spent without touching a single spoon, knife, bowl, or baked good. I want to bake. Bad.

It is rare for my kitchen to be treatless, especially cookieless but it has been just that this week and for good reason. If you didn’t know it, one of my day jobs is as manager of a band, Enloom. We’ve released their album this week. You should check it out – iTunes, Amazon, CDBaby, Enloom.com. They’re incredible musicians and they are very passionate about their vocation. Ok enough pandering. Back to cookies!

Healthy Cookies:  These cookies are a lot like my chewy trail mix cookies but the star here is pumpkin. While the pumpkin is muted like in my pumpkin spice cinnamon rolls, the pumpkin seeds add a very unique texture for cookies. While I won’t call a cookie health food, I will say these are chocked full of some healthy goodies. Flaxseed is loaded with fiber, antioxidants and a plethora of nutrients. Pecans are a good source of protein and omega-3 fatty acids. Oats provide iron, fiber and thiamin. Pumpkins are loaded with numerous nutrients and pepitas (pumpkin seeds) are – wait for it – a good source of protein, iron, zinc, magnese, magnesium, phosphorus, copper and potassium. So it’s settled. Cookies can be healthy!

Pumpkin Puree: This recipe calls for  pumpkin puree. I suggest doing this from scratch. To do this I suggest buying a pie pumpkin- they are much smaller than the jack-o-lantern variety and have a fuller, sweeter flavor. To make the puree, cut the pie pumpkin in half and scoop out all the seeds and stringy stuff. Remove the stem and place the halves cut side down on a baking sheet. Place the sheet in an oven preheated at 375°F and roast for  35 to 45 minutes or until a toothpick easily pierces the skin. Juices will begin to run form the pumpkin and portions may sag. Scoop the meat from the skin and place in a food processor or blender and blend until smooth. Store extra in the refrigerator.

Roasted Pumpkin Seeds: This recipe calles for roasted pumpkin seeds. To roast pumpkin seeds, remove them from the pumpkin taking care to remove all the pumpkin bits. Rinse the seeds under water then dry. Place the seeds on a lightly oiled baking sheet – sprinkle with salt if you wish – and bake in an oven at 325°F for 20 to 25 minutes until they begin to brown just slightly.

Spiced Pumpkin Oat Cookies with Pumpkin Seeds

This recipe will yield about 3 dozen cookies.

Ingredients

2 ounces unsalted butter, at room temp.
4 ounces pumpkin puree
3 ounces brown sugar
3 ounces sugar
1 egg
1/2 teaspoon vanilla
3 ounces whole wheat or graham flour
6 ounces all purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 ounces roasted pumpkin seeds
4 ounces chopped pecans
4 ounces rolled oats
8 ounces dark chocolate , chopped
2 ounces broken flaxseed

Instructions

1.  Preheat the oven to 325°F. Line baking sheets with parchment paper or silicon baking mats.

2. Cream the butter and sugar together until they blend together. Add the pumpkin and mix in well.  Add the egg and the vanilla and mix until the mixture comes together.

3. Add the flours, baking soda, cinnamon, cardamom, nutmeg and salt. Mix until the batter forms.

4. Add the pumpkin seeds, pecans, oats, chocolate and flaxseed. Mix until evenly distributed.

5. Spoon the cookie dough onto the lined baking sheets.

6. Bake the cookies for 15 to 18 minutes until just barely golden brown around the sides.

7. Allow to cool a few minutes on the baking sheet before moving.

Enjoy!

What’s your favorite treat to bake with pumpkin? I’m looking for ideas!

AUTHOR - Russell van Kraayenburg

Born and raised in Texas, Russell van Kraayenburg may sit you down for a stern lecture if you confuse barbecue with grilling. Creator of Chasing Delicious, and author of Haute Dogs, his work has been featured in Southern Living magazine and on such sites as Lifehacker, Fast Co. Design, Business Insider, The Kitchn, Live Originally, The Daily What, Quipsologies, Neatorama,Explore, and Fine Cooking.

34 Comments

1
  • Paula @ Dishing the Divine

    Congrats on the album debut! :)

  • Kathryn

    Congratulations on finishing the album, I hope the launch goes well!

    These cookies look like the perfect combination of healthy and tasty and I love how you’ve used all the various parts of the pumpkin.

  • Lora

    I love that you use the seeds and the flesh of the pumpkin in this recipe. Those cookies look positively pumpkinlicious!

  • Vivienne

    Yay, congrats on the album! Must be an amazing feeling finishing up something like that!
    I’m a huge fan of ‘healthy’ cookies too (if only there is such thing as a delicious butter alternative!) and always chuck in as much nuts and nutritious stuff into my batter :P these cookies look soo yum and a lot of effort…with the roasting of pumpkin and seeds! wish i have a plate in front of me atm!

  • Amy

    Yes! Congrats on finishing the album. I will check them out on iTunes. Love music and love baking so this post has been a win-win situation.

  • Cassie l Bake Your Day

    Amazing flavors in these cookies Russell! I love pumpkin seeds, I am sure that they make an excellent addition in texture for these!

  • Tina@flourtrader

    Congrats on finishing the album!
    There are other things in peoples lives outside of baking/cooking/blogging, but like you, it is something that lingers in the back of my mind when I am away from it for an extended period of time.
    I am glad you found your way back to the kitchen to bring us this recipe. Your list of ingredients as well as the pictures do say it all-I have saved this recipe. Well done.

  • Joy

    The cookies look great. I love the use of pumpkin seeds.

  • RavieNomNoms

    These look wonderful. What a great cookie! So creative, I love that you used the pumpkin seeds. How clever!

  • Steph@stephsbitebybite

    These sound delish! And I love that the pumpkin seeds are actually in the cookie too!

  • Liz

    Such crunchy, healthy and delicious cookies! Perfect for fall~

  • Joanne

    I can so taste those cookies. That is one super recipe.

  • Sandra

    Best Wishes with the album and I hope you loaded up on these cookies. All the good stuff in them will be a good pick me up for the band. Thanks for the tips also on making pumpkin puree.

  • Happy When Not Hungry

    These cookies look delicious! I love that you used pumpkin seeds in them. Yum!

  • Amy

    These sound delicious! I love that you have made oatmeal cookies with pumpkin! All of the add ins make these especially good :)!

  • Lynn @ I'll Have What She's Having

    I love a cookie that I can call healthy!
    Congrats on the album, I’ll check it out.

  • Dee at Deelicious Sweets

    If you say they are healthy, I’ll take your word for it! They look fabulous and I would eat them healthy or not! Congrats on the album. That is very exciting to be a part of it all. I’ll bet your oven missed you as much as you missed it. I would love for you to link up to my pumpkin blog hop: http://lb.vg/7m0d3

  • Christine

    Congrats! Cookies sounds good.

  • Lindsey@Lindselicious

    Oh Pumpkin Oat cookies sound amazing! They look drool worthy in the pics.

  • Natalie

    These look fantastic!

  • Stephanie

    These look so sweet and hardy and perfect for fall. I have both a can of pumpkin and a pie pumpkin waiting to be used!

    Congrats on getting the album out! I’ll have to go and check it out

  • T.C.

    These look delish! Sorry, but saw in directions it said to mix in white pepper but I did not see it or amount in ingred. list. Since it is pretty spicy, thought I’d ask for the amount before guessing. Thanks! New to your blog and am hooked!

    • Russell

      Hey, T.C.!

      Thanks for catching that. I tried white pepper in the original recipe but got rid of it the second time around and found it much better. I meant to change that in the instructions too. Thank you again for catching that!

      And thank you for the kind words! I’m glad you like Chasing Delicious!

      • Russell

        Although, if you do want to use white pepper, I wouldn’t use more than 1/4 tsp.

  • Cristina

    Luv the ingredients and healthfulness of these cookies. I’m definitely going to try my hand at my own puree this season…this will be the recipe to start with! Thanks for sharing and delicious/beautiful images with your post. :)

  • Meeta

    Ohh congrats on the album release! Is this what we briefly talked about? Got to take a listen. Maybe I’ll bake a batch of these cookies and relax while listening to it! this is how we like our cookies packed with flavor and goodies!

  • Sandra

    Add being in the Top 9 today to the list of wonderful things happening for you. Congratulations!

  • Becky

    What a wonderful accomplishment to finish such a huge venture. Congrats on the Top 9 today! those cookies sound amazing with all of the healthy ingredients. I’ll be making these soon.

  • Nicki@Nick-Stirs

    These look amazing. I would have never thought of adding in the pumpkin seeds. Can’t wait to try it!

  • Brooks at Cakewalker

    I love an honest, good cookie like this which will allow guiltless indulgence! I appreciated the description of the makeshift office in the kitchen – often times these spaces collide. Congratulations on the Top 9 Russell!

  • alyce@culinarythymes

    These cookies sound amazing. And thrilled to see they have my favorite spice — cardamom — in them.

  • Reem | Simply Reem

    Many congrats on album, I’ll check it out.
    These cookies looks just perfect, best part they have healthy associated to them lol

  • Ally

    Wow, these look fantastic. My kind of cookies! If I saw these in a cafe or bakery I’d snatch up a dozen, no second thoughts!
    http://allykayler.blogspot.com/

  • Roxana GreenGirl

    Congratulations on the album debut. Will check it on ITunes.
    The cookies sound like the perfect come back to baking. Love the addition on the pumpkin seeds to the dough.

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