Pumpkin Oatmeal Cookies with Hazelnuts
User Reviews
5
Pumpkin Oatmeal Cookies with Hazelnuts
Description
This cookie recipe blends all-purpose flour with baking soda and a mix of cinnamon, nutmeg, ginger, and allspice, combined with oats to provide texture and body. The wet ingredients include creamed butter and sugars, pumpkin puree, egg, and vanilla extract. Folding the wet mixture into the dry along with chopped hazelnuts forms a soft dough.
The dough is portioned into balls, slightly flattened, and baked at 350°F until golden. The result is a cookie with a tender crumb punctuated by chewy oats and crunchy hazelnuts. The spices highlight the pumpkin’s natural sweetness without overpowering.
These cookies can be adapted by substituting the spices with pumpkin pie spice, swapping hazelnuts for other nuts, or replacing butter and flour to accommodate dietary preferences such as vegan or gluten-free. The dough should not be overmixed once wet and dry ingredients combine to maintain cookie tenderness.
Ingredients
- 1 ¼ cup all-purpose flour plain flour
- ½ teaspoon baking soda aka bicarb of soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice
- 1 cup oats 100g
- ½ cup butter at room temperature, 100g
- ¼ cup brown sugar 50g
- ¼ cup white sugar 50g
- ½ cup pumpkin puree 150g
- 1 egg
- 1 ½ teaspoons vanilla extract
- ¼ cup hazelnut roughly chopped, 50g
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
- Avoid overmixing the dough after combining wet and dry ingredients to keep the cookies tender.
- Use canned or homemade pumpkin puree based on availability.
- Try substituting the spice blend with pumpkin pie spice if preferred.
- Hazelnuts can be swapped out for your choice of nuts to change flavor and texture.
- Blanched or skin-on hazelnuts both work well, with skin-on offering additional flavor.
- To add a salty note, use salted hazelnuts but omit added salt in the dough.
- For vegan versions, replace butter with dairy-free vegan butter and confirm sugar is vegan.
- For gluten-free, use gluten-free plain flour and verify baking soda is gluten-free.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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