These Pumpkin Oatmeal Cookies are soft, chewy, and packed with fall flavors! With pumpkin puree and oats, they make a perfect treat for cozy days.
Honestly, who can resist the smell of pumpkin baking? I love popping these cookies in the oven and enjoying them warm with a cup of tea. It’s autumn comfort in every bite!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for consistency. It’s smooth and easy to mix. If you want to make your own, roast fresh pumpkin, scoop out the flesh, and blend until smooth.
Oats: Old-fashioned rolled oats give the best texture. Quick oats can work in a pinch but may make cookies a bit chewy. For gluten-free options, try certified gluten-free oats.
Butter: Unsalted butter is best, as it allows you to control the salt in the recipe. You can substitute it with coconut oil or vegan butter for a dairy-free option.
Flour: All-purpose flour is ideal, but you can use whole wheat flour for a heartier cookie or a gluten-free blend if needed.
Spices: Feel free to swap in pumpkin pie spice for the cinnamon, nutmeg, and ginger mix. This saves time and adds a wonderful flavor!
How Do You Achieve the Perfect Cookie Texture?
Getting the right texture for your Pumpkin Oatmeal Cookies is key! Start by creaming your butter and sugars properly. This incorporates air, which makes cookies tender and fluffy.
- Mix wet ingredients until smooth before combining with dry ones. Overmixing can lead to tough cookies.
- Don’t skip cooling time. Let cookies set on the baking sheet a bit before moving them. This helps them firm up properly.
- Check for doneness by looking for lightly browned edges; they’ll continue to cook slightly after you take them out.
Remember, every oven is different, so keep an eye on your cookies around the 10-minute mark. Enjoy your cookie-making experience!
Delicious Pumpkin Oatmeal Cookies Recipe
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed brown sugar
- 1/2 cup (115g) unsalted butter, softened
- 1 large egg
- 1 1/2 cups (190g) old-fashioned rolled oats
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped nuts or raisins
How Much Time Will You Need?
This delightful pumpkin oatmeal cookies recipe will take about 15 minutes of prep time and 12-15 minutes to bake. Plus, you’ll want to let them cool for about 5 minutes on the baking sheet before transferring them to a wire rack. In total, you can enjoy fresh cookies in under 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 350°F (175°C) and line your baking sheets with parchment paper. This makes for easy cleanup later!
2. Mix the Wet Ingredients:
In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Cream them together using a hand mixer or a wooden spoon until the mixture is light and fluffy.
3. Add the Pumpkin and Egg:
Next, crack in the egg and add the pumpkin puree and vanilla extract. Beat everything together until it’s well mixed and smooth.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. This helps to distribute the baking soda and spices evenly.
5. Mix Together:
Gradually add the dry mixture into the pumpkin mixture. Stir until just combined—don’t overmix!
6. Add the Oats and Mix-ins:
Stir in the rolled oats and, if you’re using them, the chopped nuts or raisins. This adds a lovely texture to your cookies!
7. Scoop Dough onto Baking Sheets:
Using a spoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets. Leave about 2 inches of space between each scoop to allow them to spread.
8. Bake the Cookies:
Pop them in the oven and let them bake for about 12-15 minutes, or until the edges are lightly browned and the cookies look set. Keep an eye on them to avoid overbaking!
9. Cool Them Down:
Once done, allow the cookies to cool on the baking sheet for about 5 minutes. This lets them firm up a bit before you move them.
10. Optional Glazing:
If you want to add a little extra flair, mix some powdered sugar with a splash of milk to create a simple glaze. Drizzle it over the cooled cookies for a sweet finish!
Now, enjoy the delightful taste of your Pumpkin Oatmeal Cookies with a warm cup of milk or your favorite fall drink! Happy baking!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can use fresh pumpkin! Just roast a pie pumpkin until tender, scoop out the flesh, and blend until smooth. Measure out 1 cup for your cookies.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Just make sure they are completely cooled before freezing!
Can I Substitute Something for the Butter?
Absolutely! You can use coconut oil or a plant-based butter substitute for a dairy-free option. Just ensure it’s softened for easy mixing!
What’s the Best Way to Make These Cookies Chewy?
To achieve a chewy texture, don’t overmix the dough once you add the flour, and consider slightly underbaking them. Taking them out while they still look a bit soft will help maintain that chewy consistency!
