Pumpkin Oatmeal Cookies Recipe

There’s nothing like the warm, comforting flavors of fall, and these Pumpkin Oatmeal Cookies bring them all together in one delightful bite. Perfectly soft and chewy with just the right amount of pumpkin spice, these cookies are a must-have for any autumn gathering or cozy afternoon treat. Made with wholesome oats, real pumpkin puree, and a hint of cinnamon, they are a delicious twist on the classic oatmeal cookie. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and easy to follow.

Why You’ll Love This Pumpkin Oatmeal Cookies Recipe

These cookies are ideal for anyone who loves the combination of hearty oats and the warm, earthy flavors of pumpkin spice. They are naturally moist, thanks to the addition of pumpkin puree, and have a delightful chewy texture from the oats. With a touch of sweetness from the brown sugar and a light drizzle of vanilla icing, they offer a perfect balance of flavors. This recipe is great for holiday baking, after-school snacks, or any time you need a comforting treat that captures the essence of fall.

Essential Ingredients for Perfect Pumpkin Oatmeal Cookies

To make these cookies, you’ll need the following ingredients:

• ¾ cup unsalted butter, softened – Provides the cookies with a rich, buttery flavor and helps them stay soft.
• 1 cup dark brown sugar, packed – Adds moisture and a deep caramel flavor to the cookies.
• ½ cup granulated sugar – Balances the sweetness and adds a bit of crispiness to the edges.
• 1 large egg, room temperature – Helps bind the ingredients together and gives the cookies structure.
• 1 teaspoon vanilla extract – Enhances the flavor of the other ingredients.
• 1 cup pumpkin puree (pure pumpkin, not pumpkin pie filling) – The star of the show, providing moisture and flavor.
• 2 cups all-purpose flour – Forms the base of the cookie dough, giving it structure.
• 1¼ cups old-fashioned oats – Adds texture and chewiness to the cookies.
• 2 teaspoons pumpkin pie spice – A blend of cinnamon, nutmeg, ginger, and cloves to add warmth.
• 1 teaspoon cornstarch – Keeps the cookies tender and soft.
• 1 teaspoon baking soda – Helps the cookies rise and stay puffy.
• ½ teaspoon baking powder – Adds additional leavening for a perfect texture.
• ½ teaspoon fine sea salt – Balances the sweetness and enhances the overall flavor.

For the Cookie Icing:

• 1½ cups powdered sugar – Sweetens the icing and gives it a smooth texture.
• 2 tablespoons whole milk – Provides the right consistency for the icing.
• ¼ teaspoon vanilla extract – Adds a hint of vanilla flavor to the icing.

this RECIPE

How to Make Pumpkin Oatmeal Cookies

1. Preheat and Prepare Baking Sheets: Start by preheating your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and set them aside.
2. Cream the Butter and Sugars: In a large bowl or the bowl of a stand mixer, cream together the softened butter, dark brown sugar, and granulated sugar for 2-3 minutes, or until the mixture is light and fluffy.
3. Add Wet Ingredients: Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined. Then, mix in the pumpkin puree until fully incorporated.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, old-fashioned oats, pumpkin pie spice, cornstarch, baking soda, baking powder, and fine sea salt.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet pumpkin mixture. Stir gently until just combined, being careful not to overmix the dough.
6. Scoop and Arrange Dough: Use a cookie scoop (about 1½ tablespoons) to portion out the dough onto the prepared baking sheets, placing each cookie about 2 inches apart to allow for spreading.
7. Bake the Cookies: Place the baking sheets in the preheated oven and bake the cookies for 9 to 11 minutes, or until they are puffed up and no longer glossy on top. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
8. Prepare the Icing: While the cookies are cooling, whisk together the powdered sugar, whole milk, and vanilla extract in a small bowl until smooth.
9. Ice the Cookies: Once the cookies are completely cool, dip the tops in the icing or drizzle it over them using a spoon. Allow the cookies to set on the wire rack for 10 minutes so the icing can harden slightly.

Top Tips for Baking the Best Pumpkin Oatmeal Cookies

• Use Room Temperature Ingredients: For the best texture, make sure your butter and egg are at room temperature before starting.
• Don’t Overmix the Dough: Overmixing can result in tough cookies. Stir the dry ingredients into the wet just until combined.
• Measure Ingredients Accurately: Use the spoon-and-level method for flour to avoid dense cookies.
• Cool on the Baking Sheet First: Allow cookies to cool on the baking sheet for at least 10 minutes to finish cooking from residual heat.

Avoid These Common Mistakes When Making Pumpkin Oatmeal Cookies

• Using Pumpkin Pie Filling Instead of Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
• Skipping the Cooling Step: Cooling the cookies on the baking sheet helps them set properly. Moving them too soon can cause them to break.
• Overbaking the Cookies: Bake the cookies until they are just set and no longer glossy. Overbaking can lead to dry cookies.

Creative Variations: How to Customize Your Pumpkin Oatmeal Cookies

• Add Chocolate Chips or Nuts: Stir in a cup of chocolate chips or chopped nuts, such as pecans or walnuts, for added texture and flavor.
• Try Different Spices: Add a pinch of cardamom or allspice for a unique twist.
• Use Maple Glaze: Swap the vanilla icing for a simple maple glaze by mixing powdered sugar with maple syrup.

How to Serve and Present Pumpkin Oatmeal Cookies for Maximum Enjoyment

Arrange the cookies on a beautiful platter lined with a linen napkin. Pair them with a hot cup of tea, coffee, or warm apple cider for a cozy fall treat. For added elegance, drizzle additional icing in a zigzag pattern or sprinkle with a dash of cinnamon.

How to Store and Freeze Pumpkin Oatmeal Cookies

• Storing: Keep the cookies in an airtight container at room temperature for up to 5 days.
• Freezing: To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions About Pumpkin Oatmeal Cookies

Q: Can I use quick oats instead of old-fashioned oats?
A: Yes, but the texture will be less chewy. Old-fashioned oats provide a heartier texture that complements the pumpkin.

Q: Can I make these cookies gluten-free?
A: Substitute the all-purpose flour with a gluten-free flour blend and ensure your oats are certified gluten-free.

Q: How can I make these cookies dairy-free?
A: Replace the butter with a dairy-free margarine or coconut oil, and use almond milk for the icing.

conclusion

These Pumpkin Oatmeal Cookies are perfect for fall or any time you crave a comforting, sweet treat. Share them with family and friends or enjoy them as a cozy snack with your favorite warm drink.

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