Pumpkin Oatmeal Cookies Recipe
Fall is synonymous with pumpkin-flavored treats, and these pumpkin oatmeal cookies are no exception. They are soft, chewy, and packed with the warm spices of autumn. Perfect for a snack or dessert, these cookies will satisfy your pumpkin cravings in the most delicious way.
Why You’ll Love These Pumpkin Oatmeal Cookies
These pumpkin oatmeal cookies combine the hearty texture of oats with the rich, moist flavor of pumpkin. They are easy to make and offer a delightful balance of sweetness and spice. Whether you’re enjoying them with a cup of tea or packing them in a lunchbox, these cookies are sure to become a favorite.
Key Ingredients
Pumpkin Puree
- Pumpkin Puree: Adds moisture and a rich pumpkin flavor to the cookies.
Oats
- Oats: Old-fashioned rolled oats give the cookies a chewy texture and a hearty bite.
Spices
- Spices: A blend of cinnamon, nutmeg, and cloves infuses the cookies with warm, autumnal flavors.
Sugar
- Sugar: A mix of granulated sugar and brown sugar provides sweetness and a hint of caramel flavor.
Flour
- Flour: All-purpose flour helps to bind the ingredients together.
Butter
- Butter: Adds richness and helps to create a tender cookie.
Eggs
- Eggs: Bind the ingredients together and add richness.
Essential Baking Tools
- Mixing Bowls: For combining the ingredients.
- Whisk: For mixing the wet ingredients.
- Spatula: For folding the ingredients together.
- Baking Sheets: Standard baking sheets lined with parchment paper or silicone mats.
- Measuring Cups and Spoons: For accurate measurements.
- Cookie Scoop: For evenly sized cookies.
Step-by-Step Preparation
Preparing the Ingredients
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Gather Ingredients: Measure out 1 cup of pumpkin puree, 1 cup of granulated sugar, 1/2 cup of brown sugar, 1 cup of unsalted butter (softened), 2 large eggs, 1 1/2 cups of all-purpose flour, 3 cups of old-fashioned rolled oats, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves.
Mixing the Wet Ingredients
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Pumpkin: Beat in the eggs one at a time, then stir in the pumpkin puree until well combined.
Combining the Dry Ingredients
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Mixing Everything Together
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the rolled oats until evenly distributed.
Baking the Cookies
- Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Cool: Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Pumpkin Oatmeal Cookies
- Don’t Overmix: Overmixing the dough can lead to tough cookies. Mix just until the ingredients are combined.
- Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for better mixing.
- Check for Doneness: The cookies should be lightly golden around the edges and set in the center when done.
Variations and Substitutions
- Add-Ins: Stir in 1/2 cup of chocolate chips, dried cranberries, or chopped nuts for extra flavor and texture.
- Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour.
- Healthier Option: Substitute half of the butter with unsweetened applesauce for a lower-fat version.
Serving Suggestions
- Breakfast: Enjoy with a cup of coffee or tea for a quick breakfast treat.
- Snack: Pair with a glass of milk for an afternoon snack.
- Dessert: Serve with a scoop of vanilla ice cream for a decadent dessert.
Storing and Freezing Cookies
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer bag or container. They’ll keep for up to 3 months. To reheat, thaw at room temperature or warm in the microwave.
Nutritional Information
Each cookie (based on 24 cookies) has approximately:
- Calories: 150
- Protein: 2g
- Fat: 7g
- Carbohydrates: 21g
- Fiber: 1g
- Sugar: 11g
Conclusion
These pumpkin oatmeal cookies are a delightful combination of chewy oats and rich pumpkin flavor, perfect for any autumn occasion. Easy to make and delicious to eat, they are sure to become a staple in your baking repertoire. Give this recipe a try and enjoy the warm, comforting flavors of fall in every bite.
FAQs
1. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin puree. Simply roast and puree the pumpkin, and use it in place of canned pumpkin.
2. Can I make these cookies gluten-free? Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.
3. What can I use instead of butter? You can use coconut oil or margarine as a substitute for butter.
4. Can I add a glaze or frosting? Yes, a simple vanilla glaze or cream cheese frosting would complement these cookies well.
5. How do I prevent the cookies from spreading too much? Chill the dough for 30 minutes before baking to help the cookies maintain their shape.
Source: carlsbadcravings.com
Pumpkin Oatmeal Cookies Recipe
Fall is synonymous with pumpkin-flavored treats, and these pumpkin oatmeal cookies are no exception. They are soft, chewy, and packed with the warm spices of autumn. Perfect for a snack or dessert, these cookies will satisfy your pumpkin cravings in the most delicious way.
- SPICE MIX
- 2 1/2 teaspoons cinnamon
- 1 tsp EACH ground nutmeg (ground cloves)
- 1/2 tsp EACH ground ginger (allspice)
- DRY INGREDIENTS
- 2 1/2 cups old-fashioned whole rolled oats
- 1 2/3 cups all-purpose flour
- 1 cup chopped pecans (see notes if omitting*)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- CREAMING INGREDIENTS
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 3/4 cup packed light or dark brown sugar
- 1 egg YOLK only
- 2 tablespoons molasses (unsulfured)
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree
- SPICED CREAM CHEESE ICING
- 4 tablespoons unsalted butter (softened)
- 1 1/4 cup powdered sugar
- 2 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
- 1 teaspoon reserved Spices (in directions)
- 2-4 tablespoons milk (plus more as needed)
PREP PUMPKIN
- Line a plate with paper towels, spread one cup pumpkin on top, and let it sit for 15 minutes or so while you begin making the cookies (longer is fine too). When it’s time to add the pumpkin puree, place some dry paper towels on top of the pumpkin and blot out as much moisture as possible. The blotted pumpkin should appear drier and easily peel off of the paper towels. (More moisture = cakier cookies, less moisture = denser, chewier cookies.)
- COOKIES
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats; set aside.
- In a large bowl (large enough to later hold the Dry Ingredients), whisk together the Spice Mix ingredients. Remove one teaspoon to use later in the icing. To the remaining Spice Mix, whisk in all of the Dry Ingredients; set aside.
- With a stand mixer fitted with the paddle attachment, cream the butter and sugars together at medium speed until light and creamy, about 2 minutes.
- Add egg yolk, vanilla, and molasses, mix until combined, scraping down the sides as needed. Add the pumpkin and mix just until combined. With the mixer running on low, slowly add the Dry Ingredients and mix until combined.
- Using a 1 ½ tablespoon cookie scoop, scoop the cookie dough and roll into balls. Place the balls on the baking sheet, leaving about 3 inches in between. Gently press down on the cookie balls with your hand to slightly flatten.
- Bake for 11-13 minutes at 350 degrees F or until the edges of the cookies are lightly browned and the tops are set (mine take exactly 12 minutes). Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
- Remove from the oven and allow the cookies to cool completely on the baking sheets.
- SPICED CREAM CHEESE ICING
- While the cookies are cooling, make the icing (don’t make it too early or it will thicken). Add the softened butter, cream cheese, powdered sugar, 2 tablespoons milk and reserved Spice Mix to a large mixing bowl. Cream together until smooth. Add milk as needed so the icing will drip off of the cookies when dipped without needing to be spread.
- Dip the tops of the cookies in the icing then transfer the cookies to a flat surface. Dig in!