When I have guests over, I love to send them home with a little something that they can enjoy the following day.  A small bag of fudge or caramels, half of a batch of cookies, or scones for the next morning are what I have in mind.  This Thanksgiving, I plan to send my guests home with a bag of these Pumpkin Oatmeal Cinnamon Chip Cookies.

Pumpkin Oatmeal Cinnamon Chip Cookies {satisfymysweettooth.com}

Pumpkin Oatmeal Cinnamon Chip Cookies {satisfymysweettooth.com}

I have had the vision for these cookies floating around in my mind since the leaves first began to change this year.  I have a perpetual bag of cinnamon chips in my freezer that I was looking to find a purpose for and half of a can of pumpkin puree leftover in my refrigerator, so I was anxious to put both of those ingredients to use.  Oatmeal with cinnamon is one of the most obviously delicious flavor combinations and also I love the texture that oatmeal provides to cookies when it gets all puffed up.  As I was developing the recipe for these Pumpkin Oatmeal Cinnamon Chip Cookies, I happily remembered that pumpkin is a great replacement for butter and oil in recipes and provides such great moisture in baked goods without the added fat.

Pumpkin Oatmeal Cinnamon Chip Cookies {satisfymysweettooth.com}

I love the flavor and texture that nuts offer, so I opted to add chopped walnuts to the Pumpkin Oatmeal Cinnamon Chip Cookies, but you could certainly leave them out or opt for a different nut like pecans if you wish.  These cookies are perfectly soft and chewy thanks to the oatmeal and pumpkin and I know they would be a welcome addition to your holiday dessert table.

Pumpkin Oatmeal Cinnamon Chip Cookies {satisfymysweettooth.com}

Pumpkin Oatmeal Cinnamon Chip Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 24 cookies

1 cookies

Oatmeal cookies that are stuffed full of walnuts and cinnamon chips and stay extra soft and chewy thanks to added pumpkin


  • 1/4 cup pumpkin puree
  • 3/4 cup brown sugar
  • 1/2 cup granulated (white) sugar
  • 1 egg
  • 2 tsp vanilla
  • 1 1/4 cup flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup rolled oats
  • 3/4 cup cinnamon chips
  • 1/2 cup chopped walnuts


  1. Preheat oven to 350 degrees.
  2. Line baking sheets with parchment paper (or lightly grease them).
  3. In a large bowl, beat together the pumpkin, brown sugar and white sugar. Add the egg and vanilla and mix well to combine.
  4. Add flour, baking powder, baking soda and salt until just combined.
  5. Mix in oats, then cinnamon chips and walnuts.
  6. Drop dough in 1/4 cup sized balls onto prepared baking sheets.
  7. Bake 10-12 minutes or until edges of cookies are lightly browned.


Per cookies: Calories: 135 Fat: 4g Carbohydrates: 24g

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Pumpkin Oatmeal Cinnamon Chip Cookies {satisfymysweettooth.com}

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One of my favorite parts of the week is Saturday mornings.  My husband can vouch for how much I truly love sleeping in on the weekends.  Then when I wake up, it feels so luxurious to make my latte at my own pace and then it’s time.  I love to sit on the couch, sip my coffee and watch the cooking shows that I record each week.  Without fail if there is a new Pioneer Woman and/or Giada De Laurentiis, I am giddy with excitement to hunker down and watch.  There is not always a recipe that I choose to replicate, but even so, I just enjoy watching people cook on TV.  I particularly love holiday episodes and last weekend, there were some great fall recipes shared on the Halloween episodes.

Mini Pumpkin Cheesecakes with Gingersnap Crust {satisfymysweettooth.com}

Giada made pumpkin bacon cheesecakes, which I adapted into these Mini Pumpkin Cheesecakes with Gingersnap Crusts.   I opted to omit the bacon because I was not in the mood for a savory dessert.  I have told you before that I am not crazy about cheesecakes, but the exception is pumpkin.  The creamy whipped filling for these Mini Pumpkin Cheesecakes tastes like a rich pumpkin pie filling.  And the crust of any cheesecake is my favorite part whether it is composed of graham crackers, Oreo cookies or gingersnaps.  The warm, spicy crust of these mini cheesecakes topped with perfectly spiced, rich pumpkin filling is fall in a bite.

Mini Pumpkin Cheesecakes with Gingersnap Crust {satisfymysweettooth.com}

I love anything that is bite-sized and so I decided to serve these Mini Pumpkin Cheesecakes with Gingersnap Crusts for my book club that I hosted last week.  We read a book that I really loved called The Paris Wife by Paula McLain.  The book was about Ernest Hemingway’s first wife and it certainly led to some interesting conversation!  This dessert was the perfect two-bite sweet to pass around the table after dinner while we discussed.

Mini Pumpkin Cheesecakes with Gingersnap Crust {satisfymysweettooth.com}

Mini Pumpkin Cheesecakes with Gingersnap Crust

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 24 mini cheesecakes

Individually-sized cheesecakes with all of your favorite fall flavors combined into a perfect two-bite treat


    For the crust
  • 16 gingersnap cookies (enough to yield 1 cup crumbs)
  • 3 Tbsp unsalted butter, melted
  • For the cheesecake filling
  • 1 (8-ounce) package light cream cheese, at room temperature
  • 1/4 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg (or ground nutmeg)
  • pinch of salt
  • whipped cream for topping


  1. Preheat oven to 350 degrees. Line a mini muffin pan with paper liners.
  2. For the crust
  3. Place cookies into a food processor and process until fine crumbs form. (If you do not have a food processor, place cookies into a zip-top bag and crush with a rolling pin.)
  4. Place cookie crumbs into a small bowl, pour melted butter into the bowl and stir to combine.
  5. Place ~1Tbsp of crumb mixture into each paper liner and press it down using a muddler, bottom of a shot glass (or something flat and small).
  6. For the filling
  7. In another medium bowl, combine all ingredients for the filling. Use an electric mixer to mix until smooth and well blended.
  8. Use a small ice cream scoop (or spoon) to place ~2 Tbsp of filling on top of each crust. Bake 12 minutes or until tops are cracked.
  9. Cool 10 minutes then refrigerate for at least 1 hour before serving.
  10. Place a dollop of whipped cream on top of each cheesecake before serving.
  11. Recipe adapted from Giada De Laurentiis
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combine cookie crumbs and butter for crust


blend all ingredients for filling together



place 1 Tbsp of crust into paper liners


press the crust down firmly


top crusts with 2 Tbsp filling




place a dollop whipped cream onto each cheesecake before serving

Mini Pumpkin Cheesecakes with Gingersnap Crust {satisfymysweettooth.com}

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3 years ago today.....
Peanut Butter Cookie Dough-Stuffed Chocolate Cupcakes with Chocolate Buttercream
Chocolate Peanut Butter Cream Cheese Truffles

Pumpkin Walnut Cake with Nutella Frosting from The View from Great Island

Guiltless Pumpkin Alfredo Sauce from The Skinny Fork:  I love butternut squash ravioli with a sage, butter sauce so why would I not love this?

Pumpkin Coffee Cake from Crazy for Crust:  You know I’m a sucker for anything with streusel, so this cake is calling my name.

Pumpkin Chocolate Cream Puffs from Kitchenaid blog:  My grandma and mom always made cream puffs stuffed with ice cream and drizzled with chocolate sauce.  I have never had a chocolate cream puff, but I love the look and sound of these.

Pumpkin Chocolate Cream Puffs

Pumpkin Spice Puppy Chow from Sally’s Baking Addiction: I made a modified version of Sally’s snack mix and could not stop eating it!

Pumpkin Spice Puppy Chow

And my all-time favorite pumpkin recipe is my mom’s Pumpkin Cookies with Brown Sugar Icing.

Pumpkin Cookies with Brown Sugar Icing {satisfymysweettooth.com}

What is your favorite SWEET or SAVORY pumpkin recipe?

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There are just certain things that have to happen before my internal clock fully recognizes that it is offically fall.  The leaves changing color and falling off of the trees, the chill in the air that encourages me to bundle up in a sweater, waking up in the moring to a sky that is still dark and baking with pumpkin are a few of the cues that remind me that we will have to wait about 8 more chilly months for spring to come again.

Pumpkin is a great ingredient to bake with because it keeps baked goods extra moist for multiple days.  Many people have a pumpkin bread recipe, but this is not just any old pumpkin bread.  This pumpkin bread is incredibly moist and is topped with an extra special streusel topping.  Streusel-topped anything is enough to make me salivate, but this crunchy, brown sugary, sweet topping is an especially welcomed contrast to this soft and not-too-sweet bread.  I made this recipe into 3 mini loaves of bread instead of 1 larger loaf, but this recipe would be great as one larger loaf or even individual muffins.

*NOTE:  Anytime I change the size of container that I am baking in from what the recipe originally called for, I modify my baking time accordingly.  For example, if a recipe’s instructions are for 1 regular-sized loaf of bread but I would rather make multiple smaller loaves, I will check my smaller loaves after about 1/3-1/2 of the recommended baking time.  So if the regular-sized loaf is supposed to be baked for 50-60 minutes, I will check my loaves with a toothpick after ~25 minutes.  I use the same principle for cake vs. cupcakes.

This recipe was adapted from Jenny at Picky Palate from her brand new cookbook The Picky Palate Cookbook.  A full review of this amazing book is soon to come!

Pumpkin Streusel Bread

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 3 small loaves or 1 regular-sized loaf

Pumpkin Streusel Bread

Soft and moist pumpkin bread topped with sweet, crunchy streusel


    For the cake:
  • 3/4 cup canola oil
  • 2 eggs
  • 1 Tbsp vanilla
  • 1 cup pumpkin puree
  • 1 cup flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • For the streusel topping:
  • 1/2 cup flour
  • 1/2 cup packed brown sugar
  • 1/2 tsp cinnamon
  • 4 Tbsp cold, unsalted butter, cut into small cubes


  1. Preheat oven to 350 degrees.
  2. Grease three 5 3/4 X 3" loaf pans (or one 9X5" loaf pan).
  3. For the cake:
  4. In a large bowl, mix oil, eggs and vanilla.
  5. Add pumpkin and mix well.
  6. Add 1 cup of flour, sugar, baking soda, salt and 1/2 tsp of cinnamon and mix until just combined.
  7. Pour batter into prepared pan(s).
  8. For the streusel topping:
  9. In a separate small bowl, combine remaining 1/2 cup flour, 1/2 tsp cinnamon, brown sugar and butter and mix with hands or pastry cutter until coarse crumbs form.
  10. Sprinkle topping evenly over batter.
  11. Bake 25-30 minutes for small loaves (50-60 minutes for one larger loaf) or until toothpick inserted into center of bread comes out clean.
  12. Cool completely before removing from pan, cutting and serving.
  13. Recipe adapted from The Picky Palate Cookbook
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mix oil, eggs and vanilla

mix in pumpkin

add flour, sugar, baking soda and 1/2 tsp cinnamon and mix well

pour into prepared pans

make streusel topping by combing remaining ingredients and mixing until coarse crumbs form; sprinkle over batter


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Happy 1st official weekend of fall!  I have one more pumpkin recipe to share with you this week and then I have something even more exciting for you!

These Mini Pumpkin Olive Oil Cakes are glazed with the same Cinnamon Spice Glaze that I used on the Pumpkin Scones that I shared with you earlier this week.  The olive oil is the fat source in this cake and it makes them extra moist and makes you feel good about eating them!

These cakes would be great in place of a morning coffee cake or to serve at any fall party.  I made mine in a mini cake pan that is shaped like little pumpkins, but you could use a mini bundt pan or even a regular muffin pan.  Just make sure to see my note in the recipe about altering the baking time for different sized pans.

Speaking of that adorable pumpkin cake pan……I am giving one away to one of you!  And that’s not all, I’m giving you other fun Halloween baking equipment to go along with it!

In addition to that pumpkin pan, one reader will win a Halloween cookie pan, regular and mini cupcake liners and cupcake decorations and a set of cookie cutters!  These are all Wilton products, because they make the good stuff!

To enter the giveaway:

1.  Leave a blog post comment telling me the best Halloween costume you have ever worn.

2.  Like Satisfy My Sweet Tooth on Facebook and leave a comment letting me know you did.

3. Follow Satisfy My Sweet Tooth on Twitter and leave a comment letting me know you did.

4.  Tweet the following message:  “Win a Fall Baking Package from @satisfymysweet!” and leave a comment letting me know you did.

5.  Follow me on Pinterest and leave a comment letting me know you did.

 *Giveaway open to U.S. residents only.  Must have a valid email address to enter.  Entries accepted until 10/01/12.  Winner will be chosen at random, will be notified via email and have 48 hours to reply before another winer is chosen.  Giveaway sponsored by Satisfy My Sweet Tooth.

5.0 from 1 reviews
Mini Pumpkin Olive Oil Cakes
Recipe type: Cake, Dessert, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 6
Moist and flavorful individually-sized pumpkin cakes with cinnamon spice glaze
  • For the cakes
  • 1 cup canned pumpkin
  • 2 eggs
  • ½ cup packed brown sugar
  • ⅓ cup olive oil
  • ⅓ cup honey
  • ¾ cup white whole wheat flour
  • ⅔ cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • For the glaze
  • 1 cup powdered sugar
  • 2 Tbsp milk
  • ½ tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  1. Preheat oven to 350 degrees. Spray mini cake pan with nonstick cooking spray.
  2. In a small bowl, combine flours, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
  3. In a large bowl, beat pumpkin, eggs, olive oil, brown sugar and honey until combined.
  4. Add dry ingredients to pumpkin mixture and mix until well combined.
  5. Pour batter evenly into mini cake pan filling each cavity ~2/3 full. Bake until toothpick inserted into center of cakes comes out clean.
  6. *NOTE: Baking time will vary depending size of pan cavities. For a mini bundt pan, begin checking cakes after 8-10 minutes of baking. The larger the cavities of the pan, the longer the cakes will take to bake completely.
  7. Remove cakes from oven and cool completely.
  8. Combine ingredients for glaze and drizzle over cooled cakes.
  9. Recipe adapted from Soffia Wardy

beat pumpkin, eggs, olive oil, brown sugar and honey until combined

add dry ingredients and mix well

pour batter evenly into well-greased pan, bake and cool completely before glazing

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