These Pumpkin Oatmeal Cookies are soft, chewy, and packed with warm spices. They combine oats and pumpkin for a tasty treat that’s perfect for fall!
I love baking these cookies because they make my kitchen smell amazing! Plus, they’re great for a snack or a cozy dessert with a cup of tea. 🍂💛
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience. If you have fresh pumpkin, you can roast and puree it, but this can be more time-consuming. Avoid pumpkin pie filling as it contains added spices and sugar.
Brown Sugar: I love the depth that light brown sugar adds to these cookies, but you can use dark brown sugar for a richer flavor. If you’re out of brown sugar, white sugar mixed with a little molasses works well too.
Applesauce: Unsweetened applesauce keeps the cookies moist and adds natural sweetness. You can substitute with mashed banana or yogurt if you prefer. Both will give similar moistness.
Oats: Old-fashioned rolled oats are perfect for a chewy texture. If you have quick oats, they can be used, but they may yield a softer cookie. Be cautious not to use steel-cut oats; they need more cooking time.
Spices: The mix of cinnamon, ginger, and nutmeg brings warmth to the cookies. You can swap them for pumpkin pie spice if you have it on hand. Just reduce the amount since it’s more concentrated.
How Do I Ensure My Cookies Bake Evenly?
To get perfectly baked cookies, focus on the spacing and baking time. Here’s how to do it:
- Use a baking sheet lined with parchment paper; it prevents sticking and helps with even baking.
- Drop the cookie dough about 2 inches apart to allow spreading during baking.
- Keep an eye on the edges while they bake. They’ll be set when you pull them out of the oven, but the centers might look a tad underbaked—this is okay as they firm up while cooling.
- Always cool the cookies on a wire rack; this prevents them from getting soggy.
Enjoy baking these delightful pumpkin oatmeal cookies that are sure to bring comfort on any chilly day! 🍪🎃
Delicious Pumpkin Oatmeal Cookies
Ingredients You’ll Need:
For the Cookie Base:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup brown sugar, packed
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla extract
For the Dry Ingredients:
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Optional Add-ins:
- 1/2 cup raisins or chopped nuts (like walnuts or pecans)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. Plus, you’ll want to allow a little time for cooling, so set aside about 45 minutes in total to make these delicious treats!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheet:
Begin by preheating your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper or a silicone baking mat. This prevents the cookies from sticking and helps them bake evenly.
2. Mixing the Wet Ingredients:
In a large mixing bowl, add the canned pumpkin puree, packed brown sugar, unsweetened applesauce, and vanilla extract. Use a whisk or spoon to stir the mixture until it’s smooth and well combined.
3. Combining the Dry Ingredients:
In a separate bowl, whisk together the rolled oats, all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Make sure there are no lumps.
4. Bringing It Together:
Gradually add the dry ingredients to the pumpkin mixture. Stir gently until everything is just combined—don’t overmix! If you’re using raisins or chopped nuts, fold them into the dough now.
5. Shaping the Cookies:
Using a tablespoon, scoop rounded balls of dough and drop them onto the prepared baking sheet. Space them about 2 inches apart, as they will spread a little while baking. You can lightly flatten each cookie with the back of a spoon for a more uniform shape.
6. Baking the Cookies:
Pop the baking sheet in the preheated oven. Bake your cookies for 12-15 minutes, or until the edges are set and look lightly golden. They may seem a bit soft in the middle, but don’t worry—they’ll firm up while cooling.
7. Cooling and Serving:
After baking, let the cookies cool on the baking sheet for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. If you want, you can add a simple glaze for extra sweetness by mixing powdered sugar with a little milk and drizzling it over the cooled cookies.
8. Enjoy!
Now it’s time to dig in! These Pumpkin Oatmeal Cookies are perfect with a warm cup of tea or coffee. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to roast and puree it until smooth. You’ll need about 1 cup of fresh pumpkin puree. Remember to remove the seeds and skin before cooking.
What Can I Use Instead of Applesauce?
If you don’t have applesauce on hand, you can substitute it with mashed banana, yogurt, or even a bit of melted coconut oil. Each will add moisture—just keep in mind that mashed banana will impart a different flavor.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them! Just wrap each cookie individually in plastic wrap, then place them in a freezer bag. They can be frozen for up to 3 months. Thaw at room temperature before enjoying.
Can I Add Other Mix-ins?
Absolutely! Feel free to get creative by adding dark chocolate chips, dried cranberries, or even coconut flakes to the dough. Just keep the total amount of mix-ins around 1/2 cup to maintain the cookie texture.