If you’re looking for a cozy and flavorful treat, pumpkin oatmeal cookies are the answer! These soft and chewy cookies are infused with warm spices and the rich flavor of pumpkin, making them perfect for autumn. They’re easy to make and can be enjoyed as a snack or dessert. Let’s dive into this delightful recipe that will leave your kitchen smelling heavenly!
Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup butter, softened
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 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.
Nutritional Value
Each serving of one cookie contains approximately 100 calories, 4g of fat, 15g of carbohydrates, and 1g of protein. This is based on a serving size of one 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 the pumpkin puree and mix until well combined.
- In another bowl, whisk together the flour, oats, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture.
- Stir until just combined, being careful not to overmix.
- If using, fold in the chocolate chips.
- Drop tablespoon-sized scoops of dough onto a lined baking sheet.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute the all-purpose flour with whole wheat flour for a healthier option. If you’re looking for a vegan alternative, replace the butter with coconut oil and use a flax egg instead of the eggs.
Serving and Pairings
These pumpkin oatmeal cookies pair wonderfully with a cup of tea or coffee. For an extra treat, serve them with a dollop of cream cheese frosting or a scoop of vanilla ice cream.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. Reheat in the microwave for a few seconds to enjoy them warm.
Cooking Mistakes
- Overmixing the dough can lead to tough cookies.
- Not measuring the pumpkin accurately can affect texture.
- Skipping the cooling time can make the cookies too soft.
- Using old baking soda can result in flat cookies.
- Not spacing the cookies properly on the baking sheet can lead to them sticking together.
Helpful Tips
- Use fresh pumpkin puree for the best flavor.
- Chill the dough for about 30 minutes for thicker cookies.
- Experiment with spices like ginger for a unique twist.
- Always preheat the oven for even baking.
FAQs
Can I use canned pumpkin?
Yes, canned pumpkin puree works perfectly for this recipe. Just ensure it’s pure pumpkin and not pumpkin pie filling.
How do I know when the cookies are done?
Cookies are done when the edges are golden brown. They may look soft in the center but will firm up as they cool.
Can I add nuts to the cookies?
Absolutely! Chopped walnuts or pecans would add a nice crunch to the cookies.
What is the best way to freeze these cookies?
Place the cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag.
Are these cookies healthy?
While they do contain sugar and butter, the addition of oats and pumpkin adds nutritional value. Enjoy them as an occasional treat!
Conclusion
Pumpkin oatmeal cookies are a delightful way to celebrate the flavors of fall. With their chewy texture and warm spices, they are sure to become a favorite in your household. Try this recipe and enjoy the cozy vibes they bring!
Pumpkin Oatmeal Cookies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup butter softened
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 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 the pumpkin puree and mix until well combined.
- In another bowl, whisk together the flour, oats, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture.
- Stir until just combined, being careful not to overmix.
- If using, fold in the chocolate chips.
- Drop tablespoon-sized scoops of dough onto a lined baking sheet.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
