Pumpkin Oatmeal Cookies

Why You’ll Love This Recipe

• Perfect Texture: These cookies strike a balance between soft and chewy, thanks to the combination of butter, brown sugar, and oats.

• Rich Flavor: The inclusion of pure pumpkin and pumpkin pie spice delivers a comforting, seasonal taste that’s hard to resist.

• Versatile Add-Ins: Customize your cookies by incorporating chocolate chips, raisins, or nuts to suit your preferences.

• Simple Ingredients: Made with pantry staples, this recipe is both convenient and straightforward.

• Seasonal Delight: Embrace the flavors of fall with every bite, making these cookies a perfect treat for autumn gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butter, softened

• Brown sugar

• Pumpkin puree

• Large egg

• Vanilla extract

• Old-fashioned oats

• All-purpose flour

• Baking soda

• Pumpkin pie spice

Directions

1. Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy.

3. Add Wet Ingredients: Mix in the pumpkin puree, ensuring it’s well incorporated. Add the egg and vanilla extract, and beat until combined.

4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and pumpkin pie spice.

5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the old-fashioned oats.

6. Portion the Dough: Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.

7. Bake: Bake for 10-12 minutes, or until the edges are lightly browned and the centers are set.

8. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: This recipe yields approximately 24 cookies.

• Preparation Time: 10 minutes

• Cooking Time: 10-12 minutes per batch

• Total Time: Approximately 22 minutes

Variations

• Chocolate Chip Addition: Fold in ½ cup of chocolate chips or white chocolate chips for a sweeter twist.

• Nutty Flavor: Incorporate ½ cup of chopped pecans or walnuts for added crunch and flavor.

• Raisin Inclusion: Add ½ cup of raisins for a classic oatmeal cookie experience.

• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to accommodate dietary preferences.

Storage/Reheating

• Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days.

• Freezing: Place cookies in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before serving.

• Reheating: If you prefer warm cookies, heat them in the microwave for 10-15 seconds before enjoying.

FAQs

How do I ensure my cookies are chewy and not cakey?

To achieve a chewy texture, ensure you blot excess moisture from the pumpkin puree before adding it to the batter. Additionally, avoid overmixing the dough, as this can incorporate too much air and lead to a cakier texture.

Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin puree. Ensure it’s well-drained and blotted to remove excess moisture, as fresh puree tends to be more watery than canned.

Is it possible to make these cookies vegan?

To make vegan pumpkin oatmeal cookies, substitute the butter with a plant-based alternative and use a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) in place of the regular egg.

Can I add a glaze or frosting to these cookies?

Absolutely! A simple vanilla glaze or cream cheese frosting can enhance the flavor and add a touch of sweetness.

How do I prevent my cookies from spreading too much?

Chilling the dough for about 30 minutes before baking can help prevent excessive spreading. Also, ensure your baking soda is fresh, as expired leavening agents can affect the cookie’s structure.

Can I substitute quick oats for old-fashioned oats?

Yes, you can use quick oats, but the texture will be slightly different. Old-fashioned oats provide a chewier texture, while quick oats result in a softer cookie.

What can I use instead of pumpkin pie spice?

If you don’t have pumpkin pie spice, you can make your own blend using cinnamon, nutmeg, ginger, and cloves. Adjust the ratios to your taste preferences.

How do I know when the cookies are done baking?

The cookies are done when the edges are lightly browned, and the centers are set. They may appear slightly soft but will firm up as they cool.

Can I freeze the cookie dough?

Yes, you can freeze the dough. Scoop the dough onto a baking sheet and freeze until solid. Once frozen, transfer the dough balls to an airtight container or freezer bag. Bake directly from the freezer, adding a couple of minutes to the baking time.

How can I make these cookies less sweet?

If you prefer less sweetness, reduce the amount of brown sugar or omit any add-ins like chocolate chips or raisins that might increase the sweetness.

Conclusion

These Pumpkin Oatmeal Cookies offer a perfect balance of chewy texture, autumn flavors, and versatility. With simple ingredients and the option to customize them to your liking, these cookies are sure to become a fall favorite. Whether you’re baking for a gathering or simply craving a cozy treat, this recipe delivers every time!

Pumpkin Oatmeal Cookies

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• Author: Isabella
• Total Time: 22 minutes
• Yield: 24 cookies
• Diet: Vegetarian

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Description

Pumpkin Oatmeal Cookies are soft, chewy, and packed with the cozy flavors of autumn. Made with pumpkin puree, brown sugar, and old-fashioned oats, these cookies are perfect for fall gatherings or a comforting treat at home. Customize them with chocolate chips, nuts, or raisins for extra flavor. Whether you prefer them chewy or with a little extra crunch, these pumpkin oatmeal cookies bring the warmth of pumpkin pie spices to your baking routine.

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Ingredients

1 cup butter, softened

1 cup brown sugar

1 cup pumpkin puree

1 large egg

1 tsp vanilla extract

2 cups old-fashioned oats

1 ½ cups all-purpose flour

1 tsp baking soda

1 tsp pumpkin pie spice

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Instructions

• Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

• Cream Butter and Sugar: In a large bowl, beat softened butter and brown sugar until light and fluffy.

• Add Wet Ingredients: Mix in pumpkin puree until fully incorporated. Add egg and vanilla extract, then beat until combined.

• Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and pumpkin pie spice.

• Mix Dry and Wet Ingredients: Gradually add dry ingredients to wet mixture and stir until combined. Add oats and mix until evenly distributed.

• Portion the Dough: Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.

• Bake: Bake for 10-12 minutes, or until edges are lightly browned and centers are set.

• Cool: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

• Customizations: Add ½ cup of chocolate chips, raisins, or chopped nuts like pecans or walnuts for extra flavor.

• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to accommodate dietary preferences.

• Storage: Store cookies in an airtight container at room temperature for up to 5 days. You can freeze the cookies for up to 3 months and reheat in the microwave for a warm treat.

• Freezing Dough: You can freeze the dough in balls, then bake directly from the freezer with an added minute or two to the baking time.

• Prep Time: 10 minutes
• Cook Time: 10-12 minutes per batch
• Category: Cookies, Fall Desserts
• Method: Baking
• Cuisine: American