Pumpkin Oatmeal Cookies Recipe

Introduction

These pumpkin oatmeal cookies are a delightful blend of warm spices and hearty oats, perfect for autumn afternoons. Moist and chewy, they offer a comforting treat with every bite.

Ingredients

• 1 cup pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 cup unsalted butter, softened
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 3 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
2. Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Step 3: Beat in the eggs one at a time, then stir in the pumpkin puree until the mixture is well combined.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the rolled oats evenly.
6. Step 6: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Step 7: Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
8. Step 8: Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• For extra flavor, add 1/2 cup of chopped nuts or raisins to the dough before baking.
• Use canned pumpkin puree for convenience, but avoid pumpkin pie filling which contains added sugars and spices.
• To make these cookies vegan, substitute the butter with a plant-based alternative and use flax eggs instead of regular eggs.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 3 months. To enjoy, thaw at room temperature and warm slightly in the oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned rolled oats?

While quick oats can work in a pinch, old-fashioned rolled oats provide a better chewy texture and hold up well during baking.

Can I add frosting to these cookies?

Yes, cream cheese frosting pairs beautifully with pumpkin oatmeal cookies and adds a rich, tangy contrast to their spice.

Pumpkin Oatmeal Cookies Recipe

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★★★★★

4.8 from 146 reviews

These Pumpkin Oatmeal Cookies are a delightful autumn treat, combining the rich moisture of pumpkin puree with the chewy texture of old-fashioned rolled oats. Infused with warm spices like cinnamon, nutmeg, and cloves, these cookies offer a perfect balance of sweetness from a blend of granulated and brown sugars. Ideal for a cozy snack or festive dessert, they are baked to golden perfection with tender buttery richness.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 27-30 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 cup unsalted butter, softened
• 2 large eggs

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 3 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
2. Gather Ingredients: Measure all ingredients accurately as listed, including pumpkin puree, sugars, softened butter, eggs, flour, oats, and spices to ensure a well-balanced dough.
3. Cream Butter and Sugars: In a large mixing bowl, use a whisk or mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, incorporating air for a tender cookie texture.
4. Add Eggs and Pumpkin: Beat in the eggs one at a time to incorporate evenly, then stir in the pumpkin puree until the wet mixture is completely combined and smooth.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves to evenly distribute the leavening agents and spices.
6. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing until just combined to avoid overworking the dough. Then gently fold in the rolled oats until they are evenly distributed throughout the dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading while baking.
8. Bake: Bake in the preheated oven for 12 to 15 minutes, or until the cookie edges are lightly golden and the centers are set but still soft.
9. Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes. Then, transfer the cookies to a wire rack to cool completely before serving or frosting.

Notes

• Use old-fashioned rolled oats for the best chewy texture; quick oats may result in a softer cookie.
• Ensure butter is properly softened to cream well with sugars for a light and tender crumb.
• Do not overmix once the dry ingredients are added to maintain a tender cookie.
• For extra flavor, consider adding chopped nuts or raisins.
• Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
• Optional: Top with cream cheese frosting for a decadent finish.

Keywords: pumpkin cookies, oatmeal cookies, fall recipes, autumn treats, spiced cookies, pumpkin puree cookies, cozy desserts