Pumpkin Oatmeal Cookies Recipe
When I first made these pumpkin oatmeal cookies, I couldn’t believe how comforting they turned out to be! Every bite was soft and chewy, blending the warm spices of fall with the hearty texture of oats. They filled my kitchen with the coziest aroma, and I found myself sneaking one after another.
Ingredients
- Pumpkin purée
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Egg yolk
- Vanilla extract
- All-purpose flour
- Quick oats
- Baking powder
- Baking soda
- Ground cinnamon
- Ground ginger
- Salt
Instructions
- Preheat your oven to 350°F (180°C) and line a cookie sheet with parchment paper. If your pumpkin purée seems too moist, blot it gently with paper towels to remove excess liquid. 🎃
- Melt the butter and combine it in a large mixing bowl with the sugar, brown sugar, egg yolk, vanilla, and blotted pumpkin. Stir until smooth and creamy. 😊
- Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a separate bowl. Gradually mix the dry ingredients into the wet mixture, avoiding over-mixing. ✨
- Fold in the quick oats gently, ensuring they’re evenly distributed throughout the dough. The mixture should feel moist yet manageable for scooping. 🌾
- Scoop out dough balls about the size of a ping pong ball, roll them, and place them onto the cookie sheet. Lightly flatten each ball and space them out evenly. Bake for 14 minutes or until the edges start to turn golden brown. 🍪
- Allow the cookies to cool for five minutes on the sheet before transferring them to a wire rack. Or, enjoy one warm with your favorite fall beverage! ☕
Notes
- Blot the Pumpkin Well: Removing excess moisture prevents soggy cookies and keeps the texture chewy.
- Use Quick Oats: They blend better into the dough and create a softer cookie compared to rolled oats.
- Bake in Small Batches: Overcrowding the pan can lead to uneven baking.