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Test Kitchen Approved

Trick or Treat Pumpkin Oatmeal Cookies

Trick or Treat Pumpkin Oatmeal Cookies

Trick or Treat Pumpkin Oatmeal Cookies

Recipe By Savory Spice Test Kitchen

Yields

2 dozen

Recipe By Savory Spice Test Kitchen

Sweet treat or spicy trick? You decide!

Serving Suggestions

These make a unique holiday party treat.

Recipe Notes

*1/2 tsp. of Ghost Pepper Chile Powder is the “Trick” version—these will have a spicy ghost pepper kick! Use 1/8 tsp. Ghost Pepper Chile Powder instead for a milder “Treat” version. Make one batch of each and see who can tell the difference!

Ingredients

1 cup canned pumpkin (not pumpkin pie filling)

1 egg

3 Tbsp. melted butter, divided


1 1/2 cups cups regular rolled oats (not instant)

3/4 cup flour

1/2 cup brown sugar

1/4 tsp. baking powder

1/2 tsp. baking soda




1/2 cup chocolate chips

Savory Spice ingredients in this recipe

  • Pure Madagascar Vanilla Extract

    Our pure vanilla extract from Madagascar has that smooth, classically rich vanilla flavor that comes to mind you think of vanilla, and is made usin...

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  • Mild Yellow Curry Powder

    This yellow curry powder is full-flavored and has no heat or spice. If you prefer curry powder mild and not too strong, this is the best mild curry...

    View full details
  • Ground Ceylon "True" Cinnamon

    Cinnamon in its truest form. Ceylon cinnamon is not the boldest in cinnamon flavor, but is a sweeter type of cinnamon with notes of citrus. It's th...

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  • Ghost Pepper (Bhut Jolokia) Chile Powder

    The real deal. Some of the hottest chile powder in the world. The ghost pepper (bhut jolokia) chile has a Scoville rating of over 1 million units. ...

    View full details

Directions

Preheat oven to 350 degrees. Whisk together pumpkin, egg, 2 Tbsp. melted butter and Pure Madagascar Vanilla Extract in a small bowl. In a separate bowl, combine the remaining ingredients. Stir the wet ingredients into the dry until just combined. Scoop 1-inch size balls of dough onto parchment-lined baking sheets. Bake 12 to 15 min. until lightly browned. Remove from oven and brush lightly with remaining melted butter. Allow to cool slightly on baking sheet, then transfer to a wire rack to finish cooling. Store in an airtight container up to 3 days.