My Pumpkin-Pie Moist Filled Cookies


Pumpkin Pie Moist Filled Cookies on a Plate Image
My Pumpkin-Pie Moist Filled Cookies


On my last trip to Aldi’s, I got a great deal on a fresh pumpkin for 49-cents.  Instead of any yard decoration, I prefer to eat mine because even a small pumpkin will give you so much more value over canned pumpkin.

If you never considered using a fresh pumpkin or had a bad experience in doing so because once you peeled, chopped and cooked, the pumpkin pieces resembled more of a soup than what you typically find in a can, then you simply added too much water.  The secret of boiling down fresh pumpkin to work with for use in fillings is to use very little water.

Peeling and cleaning out the pumpkin does take more time and will leave you with more dishes and mess to deal with. However, you won’t believe how handy it also can be for you later if you prepare and freeze containers of that fresh pumpkin for recipes in the future.

The recipe that I have for you today is really delicious even with canned pumpkin.  Imagine a mini pumpkin pie in cookie form is how I would describe this wonderful spicy oatmeal-filled dough with that moist filling.

Moist Center Texture of My Pumpkin-Pie Moist Filled Cookie Image
Here is the moist center of a part of my Pumpkin-Pie Moist Filled Cookie.


I hope that when you’re hungry for pumpkin that you will print out my recipe and another favorite with my special pumpkin bars and give it a try!


My Pumpkin-Pie Moist Filled Cookies 


Cookie Dough:

2 cups of flour
1 teaspoon of salt
½ teaspoon of baking soda, leveled
3/4 cup of corn or canola oil or shortening
½ cup of brown sugar, firmly packed (light or dark)
1 large egg
1/4 cup of molasses (light, dark or blackstrap)
1 cup of rolled oats, (quick or old-fashioned)

Moist Pumpkin Filling:

1 cup of pumpkin
½ cup sugar
½ teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of ground cloves
½ teaspoon of ginger


To prepare the dough:


Sift the flour, salt, and baking soda together in your mixing bowl.

Add the oil, brown sugar, egg, and molasses next to the dry ingredients and combine.  (If you use shortening, you will need to pull out your electric mixer to cream the sugar and shortening first before beating in the egg and molasses.)

Next, work in one cup of rolled oats and combine until well mixed.

Put the dough in your refrigerator covered with wax paper or a lid of some sort for at least one hour before attempting to roll out.

When the dough feels workable and not excessively sticky, you roll out on a slightly floured surface and cut into circles.  You can make these as big or small as want.  Instead of a cookie cutter, I used a lid I saved from the large size peanut butter jar, which works well for this purpose.

Fill each circle with about one teaspoon of the filling ingredients that you just mixed together before topping with another circle of dough.  Use a fork to seal.  I also stab the center with the fork’s prongs for ventilation.

Place on a greased cookie sheet and baking in a 375-degree oven for about 12-15 minutes, depending on how your oven is regulated and the size of your cookies.



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