Pumpkin Oatmeal Cookies

Category:Desserts & Baking

Delicious homemade pumpkin oatmeal cookies with cinnamon and raisins on a rustic plate, perfect for fall treats.

These pumpkin oatmeal cookies are soft and chewy, packed with warm spices and a delightful pumpkin flavor. They’re perfect for chilly days or when you need a little treat!

Making these cookies is a breeze! I love how quick they come together. Plus, the smell while they’re baking is pure bliss! It’s like autumn in your kitchen! 🍂

Key Ingredients & Substitutions

Canned Pumpkin Puree: This adds moisture and flavor. If you don’t have it, you can use freshly cooked and pureed pumpkin. It might slightly alter the texture but will still be delicious!

Brown Sugar: This brings sweetness and a deep flavor to the cookies. You can swap it for white sugar if needed, but be aware that the taste will be less rich.

Unsalted Butter: I love using unsalted butter for better control over the saltiness in cookies. You can substitute it with coconut oil or a vegan butter blend for dairy-free options.

Old-Fashioned Rolled Oats: These give the cookies their chewy texture. Quick oats can be used in a pinch, but they will make the cookies less chewy.

Spices: Feel free to mix to your taste! If you love more warmth, add extra cinnamon or even a pinch of cloves. If you don’t have nutmeg or ginger, don’t worry; you can stick with cinnamon alone!

How Do I Achieve the Perfect Cookie Texture?

Getting that perfect chewy texture in your pumpkin oatmeal cookies takes a bit of care. Here are some tips!

  • Don’t overmix the dough; mix just until combined to keep cookies tender.
  • Avoid pressing the dough too flat on the baking sheet; keep them rounded for a thicker cookie.
  • Cookies will continue to cook on the baking sheet after removing them from the oven, so take them out while still slightly soft!

Delicious Pumpkin Oatmeal Cookies

Ingredients You’ll Need:

For the Cookie Dough:

  • 1 cup canned pumpkin puree
  • 1 cup brown sugar, packed
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 3 cups old-fashioned rolled oats
  • 1 cup semisweet chocolate chips or raisins (optional)

For the Glaze (Optional):

  • 1/2 cup powdered sugar
  • 1-2 tablespoons milk or water
  • 1/4 teaspoon vanilla extract

How Much Time Will You Need?

This recipe takes about 15 minutes to prepare and another 10-12 minutes to bake. Allow about 30 minutes for cooling after baking, and if you’re making the glaze, add an extra 5 minutes to make it. Altogether, plan for roughly 1 hour to complete your delicious pumpkin oatmeal cookies!

Step-by-Step Instructions:

1. Preheat and Prepare:

First, preheat your oven to 350°F (175°C). Then, grab some parchment paper and line your baking sheets to prevent the cookies from sticking.

2. Cream the Butter and Sugar:

In a large mixing bowl, cream the softened butter and brown sugar together using a mixer until the mixture looks light and fluffy. This should take about 2-3 minutes.

3. Add the Wet Ingredients:

Next, beat in the egg, then add the pumpkin puree and vanilla extract. Mix everything together until it is well combined and smooth.

4. Mix the Dry Ingredients:

In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This helps to evenly distribute all the leavening agents and spices.

5. Combine the Mixtures:

Gradually add the dry ingredient mixture to the pumpkin mixture. Stir until everything is just combined; try not to overmix.

6. Fold in Oats and Extras:

Gently stir in the rolled oats and chocolate chips or raisins (if you’re using them) until they’re evenly distributed throughout the dough.

7. Scoop the Dough:

Using a tablespoon or a cookie scoop, drop mounds of dough onto the prepared baking sheets. Be sure to leave about 2 inches of space between each mound as they will spread while baking.

8. Bake the Cookies:

Pop them in your preheated oven and bake for 10-12 minutes. You want the edges to be set and golden, while the centers remain soft.

9. Cool the Cookies:

Once baked, allow the cookies to cool on the baking sheet for a few minutes. After that, transfer them to a wire rack to cool completely.

10. Make the Optional Glaze:

If you’d like to add a sweet glaze, whisk together the powdered sugar, milk or water, and vanilla until smooth. Once the cookies have cooled, drizzle the glaze over the top.

11. Serve and Enjoy:

Let the glaze set for a moment, and your cookies are ready to enjoy! These delightful pumpkin oatmeal cookies are perfect for sharing or savoring by yourself with a cup of coffee or tea.

Happy baking! Enjoy the warm flavors of fall with every bite!

Pumpkin Oatmeal Cookies

Can I Use Fresh Pumpkin Instead of Canned?

Absolutely! You can use fresh pumpkin puree instead of canned. Just make sure to steam or roast the pumpkin until it’s soft, then blend until smooth for an easy substitution.

How Do 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 in a freezer-safe container for up to 3 months. Thaw at room temperature when you’re ready to enjoy them!

Can I Make These Cookies Gluten-Free?

Yes! To make gluten-free pumpkin oatmeal cookies, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to check the other ingredients for gluten content!

What Other Mix-Ins Can I Use?

Get creative! You can add chopped nuts, such as walnuts or pecans, or dried fruits like cranberries or cherries. Mix and match to create your perfect cookie flavor!

You might also like these recipes

Leave a Comment