Description
Pumpkin Oatmeal Cookies are a warm and inviting treat that captures the essence of fall in every bite. Combining wholesome oats and pure pumpkin puree, these cookies are both delicious and nutritious. The subtle spices of cinnamon, nutmeg, and ginger complement the pumpkin’s natural sweetness, creating a cozy flavor profile that evokes autumnal nostalgia. With a chewy texture and a hint of creaminess from the pumpkin, these cookies are perfect for sharing with loved ones or enjoying on a quiet evening. Whether paired with a cup of warm cider or served at a holiday gathering, Pumpkin Oatmeal Cookies are sure to become a seasonal favorite.
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter, softened: Adds richness and moisture.
- 1 cup brown sugar, packed: Sweetens the cookies and adds a chewy texture.
- ½ cup granulated sugar: Balances the sweetness.
- 1 cup pumpkin puree: Provides flavor, moisture, and nutrition.
- 2 large eggs: Binds the ingredients together.
- 2 teaspoons vanilla extract: Enhances the flavor.
- 2 cups rolled oats: Creates a hearty texture.
- 2 cups all-purpose flour: Forms the base of the cookie dough.
- 1 teaspoon baking soda: Helps the cookies rise.
- ½ teaspoon baking powder: Adds lift and fluffiness.
- 1 teaspoon salt: Balances the sweetness.
- 2 teaspoons ground cinnamon: Infuses warm spice flavor.
- ½ teaspoon ground nutmeg: Adds depth and warmth.
Optional Mix-Ins:
- 1 cup chocolate chips: For a sweet, indulgent twist.
- ½ cup chopped walnuts or pecans: Adds crunch and nuttiness.
- ½ cup dried cranberries or raisins: Provides a chewy texture and sweetness.
Instructions
STEP 1: PREHEAT THE OVEN
Begin by preheating your oven to 350°F (175°C). This ensures that the cookies bake evenly and develop a lovely golden color.
STEP 2: CREAM THE BUTTER AND SUGARS
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This step is crucial for incorporating air, which helps the cookies rise and become tender.
STEP 3: ADD PUMPKIN AND EGGS
Add the pumpkin puree, eggs, and vanilla extract to the creamed mixture. Mix until well combined, ensuring everything is fully incorporated. The pumpkin will add moisture and flavor to the dough.
STEP 4: COMBINE DRY INGREDIENTS
In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures that the dry ingredients are evenly distributed and helps to prevent clumping.
STEP 5: MIX DRY INGREDIENTS INTO WET INGREDIENTS
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can lead to tough cookies. If you’re adding any optional mix-ins, now is the time to fold them in gently.
STEP 6: SCOOP AND DROP THE COOKIES
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. These cookies will spread a bit while baking, so leave some room between them.
STEP 7: BAKE THE COOKIES
Place the baking sheet in the preheated oven and bake for about 12-15 minutes, or until the edges are set and the tops are slightly golden. The centers may appear soft, but they will firm up as they cool.
STEP 8: COOL AND SERVE
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and makes them easier to move.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
Nutrition
- Calories: 120 kcal
- Fat: 5g
- Carbohydrates: 18g
- Protein: 2g