Out of This World Pumpkin Cookies: Whole Wheat Food Storage Recipes

These cookies are to die for! Normally, I’m not a huge pumpkin cookie fan, HOWEVER, these are my new favorites. They aren’t cakie (sorry for those of you who like cakie) they are CHEWIE and I used butterscotch chips instead of chocolate which goes so well with the pumpkin and spices. I fed these to my class tonite and everyone loved them and couldn’t tell that they were whole wheat. In fact, these cookies encompass all of the rules for a great recipe to disguise wheat in. They have oats, more brown sugar than white, spices, vegetable puree, and chocolate (well I used butterscotch, but you could use chocolate) Give them a try!
Whole Wheat Pumpkin Cookies
2 C. Whole Wheat Flour
1 C. Oats (quick, uncooked)
1 t. Baking Soda
1/2 t. Salt
3/4 C. Butter
1 C. Firmly packed brown sugar
1/2 C. Sugar
1 Egg (1 T. dry powdered egg + 2 T. Water)
1 t. Vanilla
1 C. Pumpkin
1 t. Pumpkin Pie Seasoning
1/2-1 C. Butterscotch or Chocolate Chips
Pre-heat oven to 350 degress. Cream the butter, add the sugars (beat together until fluffy. Add egg and vanilla. Combine all dry ingredients in a separate bowl. Alternate between dry ingredients and pumpkin. Add chips. Drop by rounded tablespoonfuls and bak for 10-12 minutes.
If you’re short on time you can try what Michelle does…I know I will!
“I love pumpkin in almost everything. I came up with this cookie recipe on my own, and then my daughter told me that it’s the same recipe she got from somewhere last year. Funny, huh? OK, so the recipe is really hard, a can of pumpkin, a box of cake mix (any flavor you think will be good with pumpkin) an egg and some chocolate chips. Mix it all together. You can either make individual cookies or press it in a 9×13 in. pan and bake. Of course you could use dehydrated eggs and a home made cake mix if you wanted to, to use storage items. Personally, I have cake mixes in my storage. It’s a great way to use all the cake mixes. Oh, my family loved these cookies.”
Thanks Michelle for the GREAT tip!
For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET

© 2008 – 2011, Crystal. All rights reserved.

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  • Anne

    These look amazing! Thank you!

  • Anne

    These look amazing! Thank you!

  • Matriarchy

    Fabulous. I *just* found a bag of butterscotch chips and was wondering what to do with them.

  • Matriarchy

    Fabulous. I *just* found a bag of butterscotch chips and was wondering what to do with them.

  • Super Healthy Kids

    I prefer chewy to cakey too. These look great.

  • Super Healthy Kids

    I prefer chewy to cakey too. These look great.

  • Anna M.

    Cakie is my favorite, but after looking at these…I could go for a little chewie! =)

  • Anna M.

    Cakie is my favorite, but after looking at these…I could go for a little chewie! =)

  • Brenda@CoffeeTeaBooks

    These look very good.

    I have an iced “cakey” pumpkin cookie recipe on my recipe blog (the sister blog to my main blog)that I love but I also like very chewy cookies. I’m going to make these soon.

    I recently started using cinnamon chips again. I couldn’t find them for a long time until Target started selling them again. I wonder how they would taste in these cookies.

  • Brenda@CoffeeTeaBooks

    These look very good.I have an iced “cakey” pumpkin cookie recipe on my recipe blog (the sister blog to my main blog)that I love but I also like very chewy cookies. I’m going to make these soon.I recently started using cinnamon chips again. I couldn’t find them for a long time until Target started selling them again. I wonder how they would taste in these cookies.

  • templework

    LOVE your website and recipes!

  • templework

    LOVE your website and recipes!

  • pam

    Looks great and my daughter will love the cake mix cookies, she likes the cake mix cookies, easy for her to make. Thanks for all the tips.

  • pam

    Looks great and my daughter will love the cake mix cookies, she likes the cake mix cookies, easy for her to make. Thanks for all the tips.

  • Anonymous

    I made the cake-mix Pumpkin Cookies, using a spice cake mix, a small can of pumpkin, and white chips. These turned out to be “cakey” instead of chewy—they are very good, though! Next time I will try using a large can of pumpkin and add a little pumpkin pie spice. Thanks, Crystal, for all you do for us!!

  • Anonymous

    I made the cake-mix Pumpkin Cookies, using a spice cake mix, a small can of pumpkin, and white chips. These turned out to be “cakey” instead of chewy—they are very good, though! Next time I will try using a large can of pumpkin and add a little pumpkin pie spice. Thanks, Crystal, for all you do for us!!

  • Jill

    I’ve made Michelle’s recipe for pumpkin cookies before they are really good. I actually got the recipe at weight watchers. If I remember correctly, each cookie was only 1 point!!

  • Jill

    I’ve made Michelle’s recipe for pumpkin cookies before they are really good. I actually got the recipe at weight watchers. If I remember correctly, each cookie was only 1 point!!

  • kelsimad

    I think I goofed. Well I know I must have been distracted precisely when adding the baking soda because the cookies had that tell-tale metallic after taste to them. But also, they didn’t quite cook through completely. I baked them for 13 minutes. Maybe I made them too big? Anyway, I WILL be trying them again because besides being a little more than slightly gooey and baking-sodaey they were great. My husband suggested adding chopped apples. Yummy!! Thanks for the recipe.

  • kelsimad

    I think I goofed. Well I know I must have been distracted precisely when adding the baking soda because the cookies had that tell-tale metallic after taste to them. But also, they didn’t quite cook through completely. I baked them for 13 minutes. Maybe I made them too big? Anyway, I WILL be trying them again because besides being a little more than slightly gooey and baking-sodaey they were great. My husband suggested adding chopped apples. Yummy!! Thanks for the recipe.

  • kelsimad

    Sorry, I forgot to add, my 11yo son crumbled one up in his oatmeal and said it was delicious!

  • kelsimad

    Sorry, I forgot to add, my 11yo son crumbled one up in his oatmeal and said it was delicious!

  • Anonymous

    We made these tonight for FHE, they were delicious! I have always hated pumpkin cookies, but these were perfect. The butterscotch chips taste much better than the chocolate. We made some of each, and then stuck with the butterscotch. Thank you so much for helping us out in learning how to use our food storage! The kids say, “Yum!”

  • Anonymous

    We made these tonight for FHE, they were delicious! I have always hated pumpkin cookies, but these were perfect. The butterscotch chips taste much better than the chocolate. We made some of each, and then stuck with the butterscotch. Thank you so much for helping us out in learning how to use our food storage! The kids say, “Yum!”

  • Cara Terreri

    I made the “chewy” cookies and they turned out very cakey. Still amazing, but not chewy like you described. I followed the recipe to a T, so do you have any idea why they were cakey?

  • Cara Terreri

    I made the “chewy” cookies and they turned out very cakey. Still amazing, but not chewy like you described. I followed the recipe to a T, so do you have any idea why they were cakey?

  • Crystal

    Cara,

    Which recipe did you use? Also, if you used wheat…did you use red or white? Let me know, thanks!

    Crystal

  • Crystal

    Cara,Which recipe did you use? Also, if you used wheat…did you use red or white? Let me know, thanks!Crystal

  • http://profiles.google.com/grundenad Angelica Grunden

    I made these cookies because I wanted chewy pumpkin cookies.  They were cakey, puffy, and soft, not chewy.  They did not look like the picture.  The kids liked them, but I doubt that I will make them again.  They were certainly not “out of this world,” and the butterscotch chips overwhelmed the pumpkin.  I would not have known that they were pumpkin if I hadn’t put the pumpkin in them myself.  I used fresh milled flour from half soft white and half red wheat berries.