These Pumpkin Oatmeal Cookies are soft, chewy, and packed with the cozy taste of fall! Fresh pumpkin and warm spices make them a perfect treat for any time of the day.
Honestly, they smell so good while baking that it’s hard to resist sneaking one early! I love enjoying them with a cup of tea; it’s like a warm hug in cookie form! 😊
Key Ingredients & Substitutions
Pumpkin Puree: Using canned pumpkin puree gives you a consistent texture and flavor. If you have fresh pumpkin, you can roast and puree that instead. Just make sure it’s smooth!
Oats: Old-fashioned rolled oats give the cookies a nice chewy texture. If you need gluten-free cookies, look for certified gluten-free oats.
Butter: Unsalted butter is best here, but if you’re out, you can use coconut oil or a dairy-free spread. Just make sure it’s softened for easy mixing.
Spices: Ground cinnamon, nutmeg, and ginger are classics in pumpkin recipes. If you’re missing one, you can increase the other spices a bit or use pumpkin pie spice as a substitute.
How Can I Ensure My Cookies Are Soft and Chewy?
Achieving that soft, chewy texture is all about the baking time and proper mixing. Here are some tips:
- Don’t overmix the cookie dough once you add the dry ingredients. Mix just until combined to keep them tender.
- Bake the cookies until the edges are set but the centers might look slightly underbaked. They’ll continue cooking on the baking sheet.
- Letting cookies cool on the baking sheet for a few minutes helps them firm up without becoming hard.
How to Make Pumpkin Oatmeal Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3 cups old-fashioned rolled oats
For the Optional Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 12 to 15 minutes to bake, plus cooling time afterwards. Overall, plan for about an hour from start to finish, including cooling and glazing (if you choose to do so). Perfect for a cozy day in!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. While it’s heating up, line your baking sheets with parchment paper or silicone mats to prevent the cookies from sticking.
2. Mix the Sugars and Butter:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a wooden spoon to beat them until the mixture is light and fluffy, which should take about 3-4 minutes.
3. Add Wet Ingredients:
Now it’s time to incorporate the egg, pumpkin puree, and vanilla extract. Beat these into the mixture until smooth and well combined. Your mixture should be creamy and a bit thicker.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger). This helps to evenly distribute the leavening agents and spices throughout your cookie dough.
5. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; you want to keep your cookies soft!
6. Stir in the Oats:
Now, fold in the old-fashioned rolled oats until they are evenly distributed throughout the cookie dough. It’s okay if the dough is a little thick—that’s how you want it!
7. Scoop the Dough:
Using a tablespoon or a cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to leave some space between each cookie (about 2 inches) as they will spread slightly while baking.
8. Bake the Cookies:
Place the baking sheets in your preheated oven and bake for 12 to 15 minutes. You’ll know they’re ready when the edges are set, and they have a lightly golden color.
9. Cool the Cookies:
Once baked, remove them from the oven and let the cookies sit on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely. This step will help them firm up nicely!
10. Optional Glazing:
If you’d like to add a sweet glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Once the cookies have cooled, drizzle the glaze over the top using a spoon or a piping bag.
11. Enjoy!
Now it’s time to treat yourself! Enjoy your delicious, soft, chewy pumpkin oatmeal cookies. They’re perfect with a glass of milk or a warm cup of your favorite beverage!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast and puree it until smooth, just like canned pumpkin. Make sure to measure out 1 cup for the recipe!
Can I Substitute Other Sweeteners?
Yes! You can use coconut sugar, maple syrup, or honey as alternatives. If you go with liquid sweeteners like maple syrup, you may need to reduce the amount of liquid in the recipe slightly or adjust the flour to maintain the right dough consistency.
How Should I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can freeze them! Just place them in a freezer bag, separating layers with parchment paper, and they’ll keep well for up to 2 months.
Can I Add Mix-Ins?
Definitely! Feel free to add in chocolate chips, nuts, or dried fruits to the cookie dough. About 1 cup of your favorite mix-ins can make these cookies even more delightful!