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Ben Hartung

Pumpkin Cream-Cheese Oatmeal Cookie

I developed this recipe in Victoria as we were waiting for our baby boy to be born. It was the end of August, but it felt cool outside - I was craving pumpkin spice. Bonus - these are Gluten Free!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Ingredients Method

Ingredients
  

  • 2 cup oat flour (or blend rolled oats for 10 seconds)
  • 1/2 cup rolled oats
  • 2 teaspoon pumpkin spice
  • 1/4 teaspoon salt
  • 1½ cup pumpkin puree
  • 1/2 cup sugar
  • 2 tablespoon oil
  • 1 tablespoon vanilla
  • 1/2 package cream cheese tine cubes

Method
 

  1. Preheat oven to 350℉.
  2. In a large bowl, mix dry ingredients. Add wet ingredients and mix with a spatula. Using the spatula, press cream cheese into the dough so that there are no chunks.
  3. Using wet hands, roll 24 small balls onto a parchment-lined baking sheet. Press flat using a fork and bake for 15 minutes, until cookies are firm to touch.