Pumpkin Oatmeal Cookies with Cinnamon
Description
These soft and chewy Pumpkin Oatmeal Cookies are the perfect fall treat, combining the wholesome heartiness of oats with the cozy warmth of cinnamon and the earthy sweetness of pumpkin. They’re lightly sweet, full of flavor, and perfect with a cup of coffee or tea.
Ingredients
Dry Ingredients:
1½ cups rolled oats
1 cup all-purpose flour
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp baking soda
¼ tsp salt
Wet Ingredients:
½ cup unsalted butter (softened)
½ cup brown sugar
¼ cup granulated sugar
1 egg
¾ cup canned pumpkin puree (not pumpkin pie filling)
1 tsp vanilla extract
Optional Add-ins:
½ cup chopped walnuts or pecans
½ cup chocolate chips or raisins
Instructions
1. Prep Time: 15 minutes
2. Cook Time: 12–14 minutes
3. Total Time: ~30 minutes
4. Yield: 24 cookies
Step-by-Step:
Preheat Oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together oats, flour, cinnamon, nutmeg, baking soda, and salt.
Cream olive oil and Sugar: In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Add Wet Ingredients: Beat in the egg, pumpkin puree, and vanilla extract until well combined.
Combine: Gradually add the dry ingredients into the wet mixture. Stir until just combined.
Add Extras: Fold in any optional add-ins like nuts, chocolate chips, or raisins.
Scoop and Bake: Drop tablespoon-sized portions onto the prepared baking sheets. Slightly flatten the tops with a spoon.
Bake for 12–14 minutes, or until the edges are golden and the centers are set.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutritional Information (Per Cookie, ~24 servings)
Nutrient Amount
Calories 110
Total Fat 5g
Saturated Fat 3g
Carbohydrates 15g
Sugar 8g
Fiber 1g
Protein 2g
Sodium 85mg
Note: Nutrition may vary depending on add-ins and exact ingredient brands.
Q&A Section
Q: Can I make these cookies gluten-free?
A: Yes! Substitute the all-purpose flour with a gluten-free flour blend and ensure your oats are certified gluten-free.
Q: Can I use fresh pumpkin instead of canned?
A: Yes, just make sure it’s well-puréed and not too watery. You can blot excess moisture with paper towels.
Q: How should I store these cookies?
A: Store in an airtight container at room temperature for up to 5 days or refrigerate for up to a week.
Q: Can I freeze them?
A: Absolutely! Freeze baked cookies in a single layer first, then transfer to a bag or container. They last up to 2 months.
Q: Can I reduce the sugar?
A: Yes, you can cut back up to ¼ cup of sugar without affecting texture too much, though sweetness and browning will be sligh
tly reduced.
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