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Oatmeal, Pumpkin and Piloncillo Cookies

Photograph by Stephanie Chavez

National Cookie Month is observed in October, and fake holiday or not, that means now you have a perfect excuse to cook up a batch of cookies this weekend! This unique fall-inspired recipe is one your family is sure to ask you to make again and again! These oatmeal cookies are soft like a traditional oatmeal cookie, but hold slightly more moisture with the use of two key ingredients: piloncillo and pumpkin puree.

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The combination of the two gives these cookies a subtle molasses and pumpkin flavor that isn't too sweet. Also, they taste nothing like a pumpkin pie — which is a good thing if you're looking for a pumpkin dessert that doesn't scream pumpkin pie.

They pair perfectly with milk, hot chocolate, tea, or coffee. You can also give them a more textured bite by adding chocolate morsels and chopped pecans, or fancy them up with a simple powdered sugar glaze. For this recipe, you will need to have the piloncillo already grated. You can do this by hand using a cheese grater or with an electric food processor with a grater attachment on.

RELATED: Pecan and Piloncillo Empanadas

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RECIPE: Oatmeal Pumpkin and Piloncillo Cookies

Yields 22-24 cookies

Prep time: 1 hour
Cook time: 15 minutes
Total time: 1 hour 15 minutes

Ingredients

  • 1 cup all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon ground star anise powder

  • 1 teaspoon ground cinnamon

  • 2 cups quick oats

  • 1 1/2 stick butter, room temperature

  • 1 1/3 cup piloncillo, grated

  • 2 eggs, room temperature

  • 3/4 cup Libby's canned pumpkin puree, plain

  • 1/2 cup chocolate morsels (optional)

  • 1/2 cup chopped pecans (optional)

Directions

  1. In a large bowl, sift together the flour, baking soda, anise, and cinnamon. Fold in the oats. Set aside.

  2. In another bowl, beat the butter and grated piloncillo with an electric mixer on medium speed for 3-5 minutes, or until light and creamy.

  3. Add the eggs; beat well for another 3 minutes or until creamy again.

  4. Add pumpkin puree. Mix well to combine.

  5. Add the dry ingredients to the batter and mix well.

  6. Stir in chocolate morsels and pecans if using. Refrigerate dough 30 minutes.

  7. Preheat oven to 375 degrees Fahrenheit.

  8. Line a baking sheet with parchment paper. Roll the cookie dough into heaping tablespoon-sized balls. Flatten them slightly as you place them on the baking sheet. Bake 13-15 minutes. Remove from oven and allow to cool completely on a wire rack. Repeat with any remaining batter in batches.

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Photograph by Stephanie Chavez
Photograph by Stephanie Chavez

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