These Pumpkin Oatmeal Cookies are soft, chewy, and bursting with warm spices. They blend pumpkin puree and oats for a tasty treat that feels like a cozy hug!
Honestly, who can resist cookies this good? I love dunking them in milk or enjoying them with my morning coffee. They also make the house smell amazing while baking! 😊
Key Ingredients & Substitutions
Pumpkin Puree: Always use canned pumpkin puree instead of pumpkin pie filling. The filling has added spices and sugars. If you prefer, you can use homemade pumpkin puree, just ensure it’s not too watery.
Oats: Old-fashioned rolled oats give cookies a chewiness that’s hard to beat. Quick oats are a possible substitute, but they might make the cookies slightly less textured.
Butter: Unsalted is best for controlling the salt content. If you’re dairy-free, coconut oil or a non-dairy butter works nicely, just allow it to soften before using.
Spices: Ground cinnamon, nutmeg, and ginger bring warmth. If you don’t have nutmeg, you can leave it out or substitute it with Cloves or allspice for a different yet tasty flavor profile.
How Do I Get the Perfect Cookies Every Time?
One crucial technique for these cookies is mixing the wet and dry ingredients just until combined. Overmixing can lead to dense cookies. Here’s my tip:
- After creaming the butter and sugars, beat in the egg and pumpkin until smooth.
- Gently fold in the dry ingredients; it’s okay if a few flour pockets remain!
- Flattening the dough slightly helps them spread evenly, so don’t skip this step.
For baking, watch the cookies closely around 12 minutes. You’ll know they are done when the edges turn golden. Letting them rest on the baking sheet helps avoid crumbling when moving them to the rack!
Delicious Pumpkin Oatmeal Cookies
Ingredients You’ll Need:
For The Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Drizzle (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time and 12-15 minutes of baking time, plus a little extra time for cooling. You’ll have about 24 cookies ready in about 1 hour, from start to finish, perfect for sharing or enjoying with your favorite drink!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, grab a baking sheet and line it with parchment paper or use a silicone baking mat to prevent sticking.
2. Cream the Sugars and Butter:
In a large bowl, add the softened butter, brown sugar, and granulated sugar. Using a hand mixer or a whisk, cream them together until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Mix in the Pumpkin, Egg, and Vanilla:
Now it’s time to add the egg, pumpkin puree, and vanilla extract to your fluffy mixture. Beat everything together until it’s smooth and well combined. You want to ensure there are no lumps from the pumpkin.
4. Combine the Dry Ingredients:
In a separate medium bowl, whisk together the rolled oats, flour, baking soda, cinnamon, nutmeg, ginger, and salt. This step helps mix everything evenly and adds flavor to your cookies!
5. Mix Everything Together:
Gradually add the dry ingredients to the wet ingredients. Stir just until combined—be careful not to overmix. This ensures your cookies have the perfect chewy texture!
6. Scoop and Shape the Dough:
Using a tablespoon or cookie scoop, drop rounded portions of dough onto your prepared baking sheet, making sure to space them about 2 inches apart. If you like, you can flatten them slightly with your fingers or the bottom of a glass for a more uniform shape.
7. Bake Your Cookies:
Pop the baking sheet into the oven and bake for 12-15 minutes. You’ll know they are done when the edges are golden and the cookies spring back slightly when touched in the center.
8. Cool the Cookies:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Patience is key here—they’ll be softer and easier to handle after cooling!
9. Drizzle (Optional):
If you want to add a sweet touch, whisk together the powdered sugar, milk, and vanilla extract until smooth. Once the cookies are fully cool, drizzle this mixture over them using a spoon or a piping bag. Let the drizzle set before serving.
Enjoy these soft, chewy pumpkin oatmeal cookies with your favorite warm beverage! They’re perfect for fall or any time you crave something sweet! 😊
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, just make sure it’s cooked and pureed smoothly. You may want to drain excess moisture to prevent the cookies from turning out too wet.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you’re looking to keep them longer, you can freeze them for up to 3 months. Just make sure to layer them with parchment paper to prevent sticking.
Can I Make These Cookies Gluten-Free?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for the best texture, or add a little if it doesn’t!
What Can I Use Instead of Brown Sugar?
If you don’t have brown sugar on hand, you can substitute it with an equal amount of granulated sugar mixed with a tablespoon of molasses for that rich flavor. Alternatively, just use regular granulated sugar, but the cookies might be slightly less chewy.
