My oven has been acting up recently, and rather than burn yet another batch of brownies, I decided to take a break. Of course, that just means a break from my oven, not from making treats! This recipe comes together in just a few minutes, which is great when you’re craving the flavors of fall. I like to store these cookies in the refrigerator to keep them extra firm, but they can sit out at room temperature, too.


  • 8 tablespoons (113 grams) unsalted butter
  • ½ cup (120 grams) pumpkin puree
  • 1 cup (198 grams) granulated sugar
  • 1 cup (216 grams) brown sugar
  • 1 teaspoon pumpkin spice
  • 1 teaspoon vanilla extract
  • 3 cups (264 grams) old fashioned rolled oats
  • ½ cup (63 grams) chopped walnuts


Make the Cookies:

  1. Line half sheet pans with parchment paper and set aside.
  2. In a medium-sized saucepan, add the butter, pumpkin, sugars and the pumpkin pie spice and set over medium heat. Bring to boil for two minutes, stirring to make sure the butter melts.
  3. Remove from the heat and then add in the vanilla, oats, and walnuts.
  4. Working quickly, scoop the mixture with a small scoop and place on the prepared pans to set up. Allow to cool completely before serving. Leftovers can be stored in an airtight container for up to 3 days.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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