Skip to content
Saffron Salt Is Back For February | Free Shipping Now At $49
Saffron Salt Is Back For February | Free Shipping Now At $49

Test Kitchen Approved

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

    Madagascar Vanilla Extract is the classic, smooth vanilla flavor that immediately comes to mind when people think of vanilla. As with all our vanil...

    View full details
  • Mild Yellow Curry Powder

    This mild yellow curry is a full flavored blend without any heat. Curry powder is intended to emphasize the ingredients of a dish, not overwhelm.  ...

    View full details
    Sale
  • Ground Ceylon "True" Cinnamon

    Ground Ceylon "True" Cinnamon is called "true cinnamon" because it's cinnamon in its truest form – the bark of a cinnamon tree. Ceylon cinnamon is ...

    View full details
  • Ghost Pepper (Bhut Jolokia) Chile Powder

    Yes, it’s the real deal. Confirmed by the Guinness Book of World Records in 2007 as the hottest pepper in the world, the Ghost Chile Peper (Bhut Jo...

    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.