Indulge in the cozy flavors of fall with these pumpkin oatmeal cookies. Soft, chewy, and packed with nutritious oats and pumpkin puree, these cookies are perfect for any occasion. Whether you’re enjoying them as a snack or serving them at a gathering, their delightful aroma and taste will make them a new favorite. Join me in creating these delicious treats that are not only easy to make but also a healthier option for dessert lovers!
Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 cups rolled oats
- 1/2 cup chocolate chips (optional)
Servings and Cooking Time
This recipe makes about 24 cookies. Preparation time is approximately 15 minutes, and cooking time is around 12-15 minutes per batch.
Nutritional Value
Each serving (1 cookie) contains approximately:
– Calories: 120
– Protein: 2g
– Carbs: 18g
– Fat: 5g
– Fiber: 1g
This nutritional information is based on a single cookie.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar.
- Add in the pumpkin puree, egg, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently.
- Fold in the rolled oats and chocolate chips, if using.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Flatten the cookies slightly with the back of a spoon.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute unsweetened applesauce for butter to make these cookies dairy-free. For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour. Additionally, maple syrup can replace granulated sugar for a natural sweetener.
Serving and Pairings
These pumpkin oatmeal cookies pair well with a warm cup of tea or coffee. They also make a great addition to a fall dessert platter or as a homemade gift for friends and family.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer, then transfer to a freezer bag. To reheat, simply pop them in the microwave for a few seconds until warm.
Cooking Mistakes
- Using too much flour can make cookies dry; measure carefully.
- Overmixing the dough can lead to tough cookies; mix until just combined.
- Not preheating the oven can result in uneven baking.
- Skipping the chilling time can affect the texture; allow dough to rest if it’s too soft.
- Using cold butter instead of softened can hinder proper mixing.
Helpful Tips
- Use fresh pumpkin puree for the best flavor.
- Experiment with adding nuts or dried fruit for extra texture.
- Adjust spices to your liking; add cloves or ginger for a spicier kick.
- If dough is too sticky, refrigerate for 30 minutes before baking.
FAQs
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly for this recipe and saves time. Just ensure it’s pure pumpkin and not pumpkin pie filling.
How do I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure to check that other ingredients are also gluten-free.
What can I add to enhance the flavor?
Consider adding nuts like walnuts or pecans, or incorporating chocolate chips for added sweetness and texture.
How do I know when the cookies are done?
The edges should be lightly golden, and the center may look slightly underdone. They will firm up as they cool.
Can I freeze these cookies?
Yes, these cookies freeze well. Place them in a single layer on a baking sheet, freeze, and then transfer to a freezer bag for long-term storage.
Conclusion
These pumpkin oatmeal cookies are a delightful treat that captures the essence of fall. With their soft texture and warm spices, they’re sure to please everyone. Whether enjoyed fresh from the oven or stored for later, these cookies are a great way to celebrate the season. Happy baking!
Pumpkin Oatmeal Cookies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 cups rolled oats
- 1/2 cup chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar.
- Add in the pumpkin puree, egg, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently.
- Fold in the rolled oats and chocolate chips, if using.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Flatten the cookies slightly with the back of a spoon.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.