Pumpkin season calls for cozy treats! These Pumpkin Oat Cookies with Pistachio Butter are packed with fall spices, oats, and Seed & Shell’s creamy Original Pistachio Butter. With a slight crisp on the edges and a soft, chewy center, these cookies are the perfect blend of sweet, nutty, and wholesome goodness. Best of all, they’re easy to make and stay fresh for days, making them a go-to fall snack.

Ingredients that Make a Difference:

• Pistachio Butter: Adds creaminess and a distinctive flavor without overpowering the pumpkin
• Pumpkin Puree: A classic fall ingredient that keeps these cookies moist
• Warm Spices: Cinnamon, nutmeg, and ginger bring warmth to every bite

Why Seed & Shell Pistachio Butter?

Pistachio butter’s subtle flavor brings an unexpected twist to these pumpkin cookies, creating a nutty flavor profile that complements the sweetness of pumpkin and brown sugar. It’s a great source of protein and a healthier alternative to traditional butter.

Pumpkin Oat Cookies with Pistachio Butter

Servings: 18 cookies 

Prep time: 10 min + 15 min in a fridge

Cooking time: 18 min

 

Ingredients:

• 1 cup quick cooking rolled oats
• ⅓ cup butter, softened 
• ½ cup pumpkin purée
• 1/2 cup pistachio butter 
• 1 cup flour (can use rice flour for gluten free)
• ¾ cup brown sugar 
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2  cup chopped pecans 

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium-sized bowl, combine the rolled oats, flour, sugar, cinnamon, nutmeg, ginger, chopped pecans, salt, and baking powder. Stir well to ensure the spices and oats are evenly distributed.
3. Combine Wet Ingredients: In a separate bowl, whisk together the softened butter, pumpkin purée, pistachio butter, and vanilla extract until smooth.
4. Mix Everything Together: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Make sure to not over mix.
5. Form Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon or your fingers, as they won’t spread much during baking. Refrigerate for 15 min.
6. Bake: Bake the cookies for 15-18 minutes, or until the edges are golden and the center is firm.
7. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

You can store them in an airtight container at room temperature for up to 3 days or freeze for longer storage. These cookies are freezer-friendly, so make a batch for later or enjoy them fresh with a hot cup of tea.