Pumpkin Oatmeal Cookies with Hazelnuts
User Reviews
5.0
27 reviews
Excellent
Pumpkin Oatmeal Cookies with Hazelnuts
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Pumpkin Oatmeal Cookies are soft, chewy and have a great texture from delicious hazelnuts. They’re super easy to make and have a wonderful delicate spice flavor. The perfect fall cookie. Eggless and easily vegan.
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Ingredients
- 1 ¼ cup (150g) all-purpose flour (plain flour)
- ½ teaspoon baking soda (bicarb of soda)
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice
- 1 cup (100g) oats
- ½ cup (100g) butter at room temperature
- ¼ cup (50g) brown sugar
- ¼ cup (50g) white sugar
- ½ cup (150g) pumpkin puree
- 1 egg
- 1 ½ teaspoons vanilla extract
- ¼ cup (50g) hazelnuts roughly chopped
Instructions
- Preheat the oven to 350F / 180C. Line a cookie sheet with parchment paper.
- Whisk the flour, baking soda, salt and spices together in a bowl. Stir in the oats and set aside.
- In another bowl, cream together the butter and both sugars for a few minutes until light and fluffy.
- Add the pumpkin and vanilla and beat well.
- Add the wet ingredients to the dry and stir to combine. Add the chopped hazelnuts and mix.
- Roll heaped teaspoons of the mixture into balls, place on the tray and flatten slightly.
- Bake for 15 minutes or until golden. Allow to cool for a few minutes on the tray and then transfer to a wire rack to cool completely.
Notes
- When the wet and dry ingredients are mixed, don't overbeat. You can use an electric mixer to cream the butter and sugars though.
- When the wet and dry ingredients are mixed, don't overbeat. You can use an electric mixer to cream the butter and sugars though.
- Use canned or homemade pumpkin puree.
- Use canned or
- .
- Try swapping the spices for Pumpkin Pie Spice.
- Try swapping the spices for
- .
- Swap the hazelnuts for your favorite nuts.
- Swap the hazelnuts for your favorite nuts.
- I use blanched hazelnuts (skins removed) but they’re just as tasty with skin-on hazelnuts. I make them that way all the time.
- I use blanched hazelnuts (skins removed) but they’re just as tasty with skin-on hazelnuts. I make them that way all the time.
- Salted hazelnuts add a tasty flavor. Just leave the salt out of the cookie dough.
- Salted hazelnuts add a tasty flavor. Just leave the salt out of the cookie dough.
- Make them vegan pumpkin oatmeal cookies: swap the butter for dairy-free vegan butter. Be sure to check that your sugar is vegan too.
- Make them gluten-free pumpkin oatmeal cookies: use gluten-free plain flour and check that your baking powder is gluten-free (most are).
Nutrition Information
Show Details
Calories
134kcal
(7%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
23mg
(8%)
Sodium
113mg
(5%)
Potassium
58mg
(2%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
1230IU
(25%)
Vitamin C
1mg
(1%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 113mg | 5% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1230IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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