Pumpkin-Oatmeal Cookies Recipe

Serve these Pumpkin-Oatmeal Cookies plain for a seasonal treat—or topped with frosting for extra decadence.

From “The Greek Yogurt Cookbook”
November 2014

  • Enjoy pumpkin cookies any time of the year with this recipe.
    Photo by Sylvia McArdle
  • Lauren Kelly’s all-in-one cooking guide, “The Greek Yogurt Cookbook,” offers over 125 nutritious recipes for incorporating Greek yogurt into every meal.
    Cover courtesy F+W Media

Yield: 2 1/2 dozen cookies

The Greek Yogurt Cookbook (F+W Media, 2013) by Lauren Kelly provides innovative ways to enjoy Greek yogurt at every meal. This all-in-one cooking guide also offers advice for making your own yogurt at home. Start adding this superfood to your diet with the following recipe for Pumpkin-Oatmeal Cookies.

You can purchase this book from the Mother Earth Living store: The Greek Yogurt Cookbook.

Pumpkin cookies can be eaten any time of the year, not just in the fall. Top them with Cinnamon Yogurt Frosting (see recipe in this chapter), or serve them plain with a tall glass of milk.

Pumpkin-Oatmeal Cookies Recipe


• 1 cup oats
• 1 cup all-purpose flour
• 1/4 cup ground flaxseed (or flaxmeal)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 5 tablespoons butter, at room temperature
• 1/3 cup packed brown sugar
• 1 cup 100 percent pumpkin (not pumpkin pie filling)
• 1/2 cup nonfat vanilla Greek yogurt
• 1 large egg, beaten


1. Preheat the oven to 350 degrees F. Set aside 2 nonstick baking sheets.

2. In a medium bowl, combine the oats, flour, flaxseed, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.

3. In a large bowl, cream the butter and sugar together. Add the pumpkin, Greek yogurt, and egg. Mix thoroughly.

4. Slowly add the flour mixture to the pumpkin combination. Mix well. Drop by rounded spoonfuls onto the baking sheets. Bake for 15 minutes until golden brown. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool for another 5 minutes before frosting.

More Recipes from The Greek Yogurt Cookbook

Creamy Vegetable Quinoa Soup Recipe
Carrot Ginger Apple Smoothie Recipe
Mexican Quinoa Stuffed Peppers Recipe

Per Serving:
Calories: 74
Fat: 3 g
Cholesterol: 12 mg
Carbohydrates: 10 g
Sugar: 3 g
Fiber: 1 g
Sodium: 51 mg
Protein: 2 g

Excerpted from The Greek Yogurt Cookbook by Lauren Kelly, CN. Copyright © 2013 F+W Media, Inc. Used by permission of the publisher. All rights reserved. Photos courtesy of Sylvia McArdle. Purchase this book from our store: The Greek Yogurt Cookbook.

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