Oatmeal and Pumpkin Spice Cookies – Cleveland Clinic

A stack of four oatmeal pumpkin spice cookies

Nothing creates the comfort of “home” quite like oatmeal cookies. This easy-to-make dough can be mixed in one bowl, and you can add your favorite dried fruits or chopped nuts, or even change up the spice to ginger or cinnamon.

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  • 1/4 cup whole-wheat pastry flour
  • 1/3 cup unbleached all-purpose flour
  • 1/2 cup quick rolled oats (lightly toasted until fragrant in a 350 F oven, about five minutes.)
  • 1/3 cup packed brown sugar blend (a product that includes regular brown sugar and sugar substitute)
  • 1/4 cup egg substitute
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons trans-free margarine


  1. Preheat the oven to 375 F. Line a baking sheet with parchment paper or a Silpat® liner or coat a nonstick sheet with cooking spray.
  2. Combine all ingredients in a bowl along with 2 tablespoons water, and blend with a fork until incorporated. The dough will be stiff.
  3. Using a teaspoon measure, place rounded nuggets of dough on the prepared baking sheet.
  4. Bake for 15 minutes, or until the bottoms are browned and the nuggets are set. Cool on a wire rack. Store in an airtight container.

Nutrition information (per serving)

Makes 2 1/2 dozen cookies or 15 servings
One serving = 2 cookies

Calories: 60
Total fat: 1 g
Saturated fat: 0 g
Protein: 1 g
Carbohydrates: 10 g
Dietary fiber: 0 g
Cholesterol: 0 mg
Sodium: 95 mg
Potassium: 25 mg

Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books).

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