These Chewy Pumpkin Oatmeal Cookies are made with old-fashioned rolled oats, real pumpkin, and pumpkin spice with extra cinnamon and make the perfect fall cookie. They are loaded with warm, cozy fall spices, that will make your kitchen smell like pure heaven!
Why You’ll Love Chewy Pumpkin Oatmeal Cookies:
- Fall Flavors: These cookies encapsulate the cozy flavors of pumpkin, cinnamon, and nutmeg that are quintessential to the season.
- Chewy Texture: The combination of oats and pumpkin puree results in a chewy and satisfying cookie texture.
- Versatile Treat: Enjoy them as an after-school snack, accompany your morning coffee, or share them at autumn gatherings.
Ingredient Spotlight:
- Pumpkin Puree: Adds a natural sweetness and moisture to the cookies, infusing them with autumn flavor.
- Oats: Imparts a hearty texture and nutty undertone while providing a dose of fiber.
- Spices: Ground cinnamon and nutmeg elevate the cookies with warm and aromatic notes.
Optional Add-Ins:
- Raisins: For a classic touch, add plump raisins that complement the cookie’s flavors.
- Chocolate Chips: Indulge your sweet tooth by incorporating chocolate chips for melty bursts of richness.
- Botterscotch chips
- Cinnamon chips
- White Chocolate chips
Storage Tips:
- Keep your Chewy Pumpkin Oatmeal Cookies fresh by storing them in an airtight container at room temperature for up to 3-4 days. For extended freshness, place a slice of bread in the container to prevent the cookies from becoming too dry.
Tips for Making Chewy Pumpkin Oatmeal Cookies
- Use Old-Fashioned Rolled Oats: The texture of old-fashioned rolled oats contributes to the chewiness of these cookies. Avoid using instant oats, as they can make the cookies too soft.
- Measure the Pumpkin Accurately: Be sure to measure the pumpkin puree accurately. Too much moisture can make the cookies cakey instead of chewy. If your pumpkin puree is on the wetter side, you can blot it with a paper towel to remove excess moisture.
- Don’t Overmix the Dough: When adding the dry ingredients to the wet mixture, mix until just combined. Overmixing can lead to tough cookies.
- Chill the Dough (Optional): For even chewier cookies, consider chilling the dough in the refrigerator for about 30 minutes before baking. Chilled dough tends to spread less during baking.
- Mind the Baking Time: Bake the cookies until the edges are golden brown, but the centers may still appear slightly underdone. They will continue to firm up as they cool on the baking sheet.
- Allow for Cooling Time: After removing the cookies from the oven, let them cool on the baking sheet for a few minutes. This allows them to set without becoming overly crisp.
- Store Properly: To maintain their chewiness, store the cooled cookies in an airtight container. You can also add a slice of bread to the container to help keep them moist.
Frequently Asked Questions (FAQs)
1. Can I freeze Chewy Pumpkin Oatmeal Cookies?
Absolutely! These cookies can be frozen for future enjoyment. After baking and cooling, place the cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or a resealable freezer bag. They can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy, simply thaw them at room temperature or warm them up in the oven for a few minutes.
2. How long will these cookies stay fresh on the counter?
Freshness is key when it comes to cookies, and these Chewy Pumpkin Oatmeal Cookies won’t disappoint. When stored in an airtight container at room temperature, they will remain delicious and chewy for about 3-4 days. To keep them extra fresh, consider placing a piece of bread in the container; the bread will absorb excess moisture and help preserve the cookies’ texture.
3. Can I adjust the amount of spice in the recipe?
Absolutely! The ground cinnamon and nutmeg contribute to the cozy fall flavors of the cookies. However, if you prefer a more subtle or intense spiciness, feel free to adjust the quantities to your taste. Keep in mind that a little goes a long way, so start with the suggested amounts and modify as desired.
4. Can I use other mix-ins instead of raisins or chocolate chips?
Certainly! While raisins and chocolate chips are popular choices, you can get creative with other mix-ins. Chopped nuts like walnuts or pecans can provide a delightful crunch, and dried cranberries can offer a tangy contrast to the sweetness. Experiment with your favorite flavors to make these cookies uniquely yours.
5. Can I use homemade pumpkin puree instead of canned?
Yes, you can use homemade pumpkin puree in this recipe. Just ensure that your homemade puree is well-drained and has a similar consistency to canned pumpkin puree. Adjust the quantity as needed to achieve the desired moisture level in the cookie dough.
6. Can I substitute the all-purpose flour with whole wheat flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, keep in mind that whole wheat flour tends to absorb more moisture than all-purpose flour, so you may need to adjust the dough’s consistency by adding a little extra liquid (such as milk) if it appears too dry.
More Fall Recipes on the Blog:
- Easy Banana Pumpkin Bread
- Pumpkin Pie Overnight Oats
- Vegan Apple Pancakes
- Apple Crumble Mug Cake
- Paleo Pumpkin Bars With Cream Cheese Frosting
Chewy Pumpkin Oatmeal Cookies
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cup all purpose flour
- 1 1/2 cups old fashioned oats
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
Cream Cheese Icing
- 4 tbsp unsalted butter softened
- 1 1/4 cup powdered sugar
- 2 ounces cream cheese softened
- 1 tsp vanilla extract
- 2-4 tbsp milk
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the canned pumpkin puree, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, oats, baking soda, ground cinnamon, ground nutmeg, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. If desired, fold in raisins or chocolate chips for added texture and flavor.
- Use a cookie scoop or spoon to drop spoonfuls of cookie dough onto the prepared baking sheet. Leave some space between each cookie to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown. The centers may look slightly undercooked, but they'll set as the cookies cool.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
