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Pumpkin Oatmeal Cookies
Brittany Mullins · eatingbirdfood.com · 2021 · Original Recipe
Soft and chewy pumpkin oatmeal cookies made with warm spices, pumpkin puree and chocolate chips. Easy to make, naturally dairy-free and can be made vegan with one simple swap. Perfect for fall baking.
3
chewiness
2
crispiness
3
cakeyness
3
thickness
3
spread
2
richness
2
sweetness
2
complexity
balancedclassic
Ingredients
whole wheat pastry flour1 cup (125g)
old fashioned rolled oats0.75 cup (105g)
pumpkin pie spice1 tsp (3g)
ground cinnamon0.5 tsp (2g)
baking soda0.5 tsp (3g)
sea salt0.5 tsp (2g)
canned pumpkin0.75 cup (105g)
coconut sugar1 cup (140g)
melted coconut oil0.25 cup (55g)
egg1 each (50g)
pure vanilla1 tsp (3g)
dark chocolate chips0.25 cup (43g)
Total dough weight634g
Process
- Mixing
- creaming
- Butter
- room temp
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 15-17 min
- Chill
- None
- Yield
- ~16 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 2.0. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 621 recipes in the dataset.
Flour:Fat2.29 (86th percentile)
Flour:Sugar0.89 (18th percentile)
Brown:White Sugar0 (19th percentile)
Egg:Flour0.40 (90th percentile)
Chocolate:Flour0.34 (11th percentile)
Fat %8.60 (10th percentile)
Sugar %22.1 (63th percentile)
Hydration0.40 (83th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
2.29
Flour:Sugar
0.89
Brown:White Sugar
0
Egg:Flour
0.40
Chocolate:Flour
0.34
Fat %
8.60
Sugar %
22.1
Flour %
19.7
Hydration
0.40