Pumpkin Oatmeal Cookies
User Reviews
4.9
Pumpkin Oatmeal Cookies
Description
These Pumpkin Oatmeal Cookies blend pumpkin puree with a mix of brown and white sugars, vegan butter, and unsweetened applesauce to create a moist, richly spiced dough. Rolled oats add hearty texture, complemented by pumpkin pie spice which highlights cinnamon, nutmeg, and related warm spices. Baking at moderate heat yields cookies with lightly browned edges and a chewy center.
The recipe calls for chilling the dough before baking, which helps prevent excessive spreading. Flattening the cookie dough balls by hand compensates for their limited spread, shaping them into recognizable cookie discs. The use of vegan butter and applesauce in place of eggs keeps the texture tender while maintaining a good crumb.
These cookies serve well as a snack, dessert, or part of a cozy autumn menu. They balance the sweet pumpkin flavor with spices and chewy oatmeal, making them pleasant with tea or milk.
Measure flour by fluffing, spooning into measuring cup, and leveling for best texture.Gently flatten dough balls before baking as cookies don’t spread much on their own.If cookies turn out too cakey, consider draining excess liquid from pumpkin puree next time.
Ingredients
- ½ cup vegan butter at room temperature
- ¼ cup brown sugar
- ¼ cup sugar
- ⅓ cup applesauce unsweetened
- 1 teaspoon vanilla extract
- ⅔ cup pumpkin puree
- 1 cup all-purpose flour
- 3 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups rolled oats old-fashioned
Instructions
- In the bowl of a stand mixer (or a large bowl if you’re using a handheld electric mixer), add the vegan butter, brown and granulated sugar. Mix on high for 5 minutes until light and fluffy. Add the applesauce, vanilla extract, and pumpkin puree. Mix for 2 minutes until fully combined.
- In a medium bowl, mix the flour, pumpkin pie spice, baking soda, salt, and oats. Add the dry ingredients to the bowl with the wet ingredients.
- Cover the bowl with a damp towel and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F. and line two large baking sheets with parchment paper.
- Using a 1 ½ tablespoon scoop, scoop the cookie dough onto the prepared baking sheets. Using your hand, gently press down to lightly flatten each cookie.
- Bake for 10 to 13 minutes or until the edges and bottom of the cookies are lightly browned and the top is dry. Remove them from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool and set completely.
Notes
- Measure flour properly to avoid dense cookies by fluffing and leveling the flour.
- Gently flatten cookie dough before baking since they don’t spread much.
- If cookies feel too cakey, try removing excess moisture from pumpkin puree.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 40mg | 2% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 2068IU | 41% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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