Looking for a cozy and delicious treat? These pumpkin oatmeal cookies are a perfect blend of flavors that evoke the essence of fall. Soft, chewy, and packed with wholesome ingredients, they are sure to become a favorite in your household. With warm spices and the rich taste of pumpkin, these cookies are not just tasty but also nutritious!
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Servings and Cooking Time
This recipe yields approximately 24 cookies. Preparation time is about 15 minutes, and cooking time is around 12-15 minutes.
Nutritional Value
Each serving (1 cookie) contains approximately 90 calories, 4g fat, 12g carbohydrates, and 1g protein. This is based on one cookie per serving.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, oats, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Enjoy your delicious pumpkin oatmeal cookies with a warm beverage!
Alternative Ingredients
You can substitute the all-purpose flour with whole wheat flour for a healthier option or use maple syrup instead of granulated sugar for a natural sweetness. Additionally, consider adding chocolate chips or nuts for extra texture!
Serving and Pairings
These pumpkin oatmeal cookies pair wonderfully with a hot cup of tea or coffee. You can also serve them alongside a scoop of vanilla ice cream for a delightful dessert.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to three months. To reheat, simply warm them in the oven for a few minutes until soft.
Cooking Mistakes
- Using too much flour can make cookies dry; measure accurately.
- Overmixing the dough can result in tough cookies.
- Baking at too high a temperature can cause cookies to burn.
- Not letting the cookies cool properly can make them fall apart.
- Skipping the parchment paper may lead to sticking.
Helpful Tips
- Use fresh spices for the best flavor.
- Chill the dough for 30 minutes for thicker cookies.
- Experiment with add-ins like dried fruit or seeds.
- Keep an eye on baking time; ovens vary.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it’s well-cooked and thoroughly blended for the right consistency.
Are these cookies gluten-free?
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free blend and ensure all other ingredients are certified gluten-free.
How can I make these cookies vegan?
You can replace the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use a vegan butter substitute.
How long do these cookies last?
The cookies can be stored in an airtight container at room temperature for up to a week or frozen for up to three months.
Can I add chocolate chips to the recipe?
Absolutely! Adding chocolate chips can enhance the flavor and make the cookies even more delightful.
Conclusion
These pumpkin oatmeal cookies are not only easy to make but also incredibly delicious and satisfying. Perfect for fall gatherings or simply as a sweet treat, they bring warmth and comfort to any occasion. Enjoy baking and sharing them with loved ones!
Pumpkin Oatmeal Cookies
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, oats, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Enjoy your delicious pumpkin oatmeal cookies with a warm beverage!
