Oatmeal Pumpkin Cookies
User Reviews
4.7
Oatmeal Pumpkin Cookies
Description
This recipe combines softened salted butter with white and brown sugar, then eggs and vanilla for a sweet base. Blotting the pumpkin puree with paper towel removes extra liquid to prevent overly soft dough. The dry mix includes flour, rolled oats (old fashioned for chewiness), baking soda, cinnamon, nutmeg, and salt for warm autumn spice notes. Combining wet and dry ingredients creates a dough that may feel oily or crumbly but is normal.
Chocolate chips are folded in last. Chilling the dough for 30 minutes firms it for handling. Dropping spoonfuls onto parchment paper and baking at 350°F creates cookies with chewy oatmeal texture highlighted by pumpkin spice. The cookies are not highly chocolatey to allow the pumpkin and spices to stand out, but chocolate amount can be adjusted. Substitutions like nuts or dried cranberries can be added. The recipe advises typical cookie scoop size for uniformity.
The cookies are suitable for enjoying fresh as a seasonal treat, combining pumpkin moisture and oatmeal chewiness with spice balance and optional chocolate or nuts.
Ingredients
- ½ cup butter softened, salted
- ½ cup white sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- ½ cup pumpkin puree blot the pumpkin with a paper towel, see notes for more details, blotted
- 1 cups flour
- ¾ cup rolled oats sometimes these are called "old fashioned oats"
- ½ teaspoon baking soda
- 1 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup chocolate chips optional, semi-sweet
Instructions
- Layer a cookie sheet with parchment paper and set to the side.
- In a large mixing bowl add butter, white sugar and brown sugar. Mix together the butter, white sugar and brown sugar until fully mixed.
- Add the egg and vanilla to the butter and sugar mixture, then stir until well mixed.
- Blot the pumpkin well with a paper towel to remove any excess water. Add the pumpkin to the sugar mixture and mix until well combined.
- In a medium bowl add the flour, oatmeal, baking soda, cinnamon, nutmeg, and salt. Mix the dry ingredients together well until combined.
- Stir the dry flour and oatmeal mixture into the wet pumpkin batter a little at a time, mixing in between. Mix just until a dough forms and there is no visible flour.
- Fold in the chocolate chips into the cookie dough and mix well.
- Place the bowl of cookie dough in the refrigerator. Chill the dough for 30 minutes. Preheat the oven to 350 degrees fahrenheight.
- Drop batter with a cookie scoop by the spoonful onto the prepared cookie sheet.
- Bake the cookies for 18-21 minutes until soft and chewy. The middle will still be a little soft, but not raw when finished cooking. Then cool cookies on a wire rack and enjoy!
Notes
- Softened butter should yield an indentation when pressed, and cutting into pieces helps speed softening time.
- Cookies highlight pumpkin and oatmeal textures; increase chocolate chips for stronger chocolate presence if desired.
- Quick oats can replace rolled oats but reduce chewiness; steel cut oats are not recommended.
- Substituting chopped nuts or dried cranberries for chocolate chips adds different flavors and textures.
- Standard cookie scoops typically measure about 1½ tablespoons; using consistent scoop size ensures uniform cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Cookies
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 99mg | 4% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 1111IU | 22% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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