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5.0 from 27 votes

Pumpkin Oatmeal Cookies with Hazelnuts

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 18
Calories: 134 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350F / 180C. Line a cookie sheet with parchment paper.
  2. Whisk the flour, baking soda, salt and spices together in a bowl. Stir in the oats and set aside.
  3. In another bowl, cream together the butter and both sugars for a few minutes until light and fluffy.
  4. Add the pumpkin and vanilla and beat well.
  5. Add the wet ingredients to the dry and stir to combine. Add the chopped hazelnuts and mix.
  6. Roll heaped teaspoons of the mixture into balls, place on the tray and flatten slightly.
  7. 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

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

% 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.