These pumpkin oatmeal cookies are wonderfully soft and chewy, making them a perfect treat for any fall day. They’re packed with warming spices and nutritious oats!
I can’t resist how the cinnamon and nutmeg fill the kitchen with cozy smells. Plus, they’re a great way to sneak in some pumpkin goodness—you may even forget they’re healthy!
Key Ingredients & Substitutions
Pumpkin Puree: Always use canned pumpkin puree for this recipe, not pumpkin pie filling, as the latter is sweetened and spiced. If you prefer fresh, you can cook and mash your own pumpkin, but canned is so convenient!
Oats: Old-fashioned rolled oats give a great texture. You could substitute quick oats, but they might make the texture softer. Steel-cut oats are not recommended as they need much longer to cook.
Spices: The combination of cinnamon, nutmeg, and ginger gives these cookies their warming flavor. Experiment with pumpkin pie spice if you have it! If you’re short on any, just adjust the amounts based on your taste.
Nuts and Raisins: While not necessary, they add nice texture and flavor. You can replace them with chocolate chips for a twist or leave them out altogether for a classic cookie!
How Do I Ensure My Cookies Are Soft and Chewy?
To achieve that perfect soft and chewy texture, start by not overmixing your dough once you add the dry ingredients. Overmixing can lead to tougher cookies.
- Ensure your butter is softened but not melted—this helps create a nice air mixture when beaten with sugars.
- Avoid baking them too long. Keep an eye on them as they bake, and take them out when they are just set and slightly puffy.
- Allowing cookies to cool on the baking sheet for a few minutes helps them firm up while still keeping the center soft.
How to Make Pumpkin Oatmeal Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Optional: 1/2 cup raisins or chopped nuts (e.g., walnuts or pecans)
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1-2 teaspoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and another 12-15 minutes for baking, totaling around 30 minutes before they are ready to enjoy. Allow a little extra time for cooling if you make the glaze!
Step-by-Step Instructions:
1. Preheat and Prepare Baking Sheets:
Start by preheating your oven to 350°F (175°C). While it heats up, line two baking sheets with parchment paper to make cleanup easy and prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Use an electric mixer or a wooden spoon to mix until the mixture is light and fluffy—this takes about 2-3 minutes.
3. Add in the Wet Ingredients:
Next, beat in the egg, then add in the pumpkin puree and vanilla extract. Mix everything together until it’s fully combined and smooth.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures the spices are evenly distributed throughout the cookies.
5. Combine Wet and Dry Ingredients:
Slowly add the dry mixture to the pumpkin mixture. Stir gently, just until no flour pockets remain. Don’t overmix—you want them to be soft!
6. Add Oats and Optional Add-Ins:
Fold in the old-fashioned rolled oats, along with any optional raisins or nuts you’d like to include. This adds great texture and flavor!
7. Scoop the Dough:
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
8. Bake the Cookies:
Place the baking sheets in the oven and bake for 12-15 minutes, or until the edges are a light golden brown and the centers are set. They may look a little soft, but they’ll firm up as they cool.
9. Cool the Cookies:
Once baked, remove them from the oven and let them cool on the baking sheets for about 5 minutes. Then transfer them to a wire rack to cool completely.
10. Make the Optional Glaze:
If you’d like, you can create a simple glaze! In a small bowl, whisk together powdered sugar, milk or cream, and vanilla until you get a smooth, drizzle-able consistency. Drizzle it over the cooled cookies.
Enjoy your moist, flavorful pumpkin oatmeal cookies, perfect for sharing with friends and family or just treating yourself!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to cook the pumpkin until soft, then mash it to achieve a puree consistency. Canned pumpkin puree is easier and guarantees a silky texture, so it’s worth considering for convenience!
Can I Freeze the Cookie Dough?
Absolutely! You can scoop the dough onto a baking sheet lined with parchment paper and freeze the cookie dough balls. Once frozen, transfer them to an airtight container or a zip-top bag. They’ll keep well for up to 3 months. Just bake from frozen, adding a few extra minutes to the baking time.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want them to stay fresher longer, you can refrigerate them for up to 10 days, just be aware they may become a bit more firm. You can microwave them for a few seconds to soften if needed!
Can I Substitute the Butter with Coconut Oil?
Yes, you can use melted coconut oil in place of butter for a dairy-free option. Just ensure that it isn’t too hot when mixing it in with the sugars, as this can affect the texture of the cookies. The flavor will be slightly different but still delicious!