Pumpkin Oatmeal Cookies
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
16 cookies
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Calories
219 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Pumpkin Oatmeal Cookies
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These Pumpkin Oatmeal Cookies are like your new BFF this season! So pumpkin-y sweet, laced in pumpkin spice, so hearty with the oats, and so divine with chocolate chunks. This is yet another variation of our viral Oatmeal Cookies and we couldn't have asked for more!
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Ingredients
- 1 stick butter room temperature, unsalted butter
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 egg yolk use the whole egg for a cake-y like cookie
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla
- 2 teaspoons pumpkin spice
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder
- pinch salt
- 1 1/2 cups oats old fashioned or quick cooking
- 1 cup chocolate chunks
- 2 tablepsoons pumpkin sice sugar optional
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Notes
- This is unlike any cookie dough since it has a good amount of liquid in the batter from the pumpkin. For that some adjustments needed to be made and you can further adjust with the egg according to the texture you want.
- If you feel the pumpkin puree brand that you use is watery, you need to drain it on paper towels. Let it drain for about 10-15 minutes, then squeeze out as much water as you can.
- If you love the flavor of brown butter, make them using browned butter --more below.
- If you want a chewy oatmeal cookies, use only the egg yolk in this recipe.
- For a cake-y oatmeal cookies, use the whole egg and bake the cookies for 14-16 minutes, no less.
- You can use a kitchen machine or hand held mixer or just a whisk to make the dough.
- Scoop the size you want using the corresponding ice cream scooper.
- The best way to make sure the cookie batter doesn’t stick to the scoop is to spray some avocado oil spray first. Spray the scoop with the oil, tap away any excess oil on to a plate, and then begin scooping the batter.
- The final garnish of extra chocolate and pumpkin spice sugar we add on top once the cookies are scooped. This way they remain on top and don't sink in to the cookies.
- Keep an eye out when baking cookies, once the edges are set they cookies are done. Except if you're using the whole egg, you'll wait until the center has also set.
- These cookies don't spread much during baking, so if you like flat looking cookies, push them down slightly before baking.
- To make the brown butter pumpkin cookies, brown the butter over medium heat being careful not to burn. Then proceed to beat the sugars with the butter, and follow the recipe process. You'll need to chill the dough for 45 minutes-1 hour before scooping and baking. That's the major difference here.
- You can prepare the dough and freeze it scooped up on a baking sheet and portioned. Once frozen you can place the cookie batter balls into a ziploc bag and freeze that for up to 30 months. To bake from frozen, simply add 3-4 minutes of extra baking time, and make sure to pat down the cookie halfway during baking.
- To store leftover cookies, place them in a tightly sealed container for up to 7 days. If you're making it in advance, keep the cookie batter in the fridge for up to 3 days. Scoop and let the batter come to room temperature before baking. Bake as usual.
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