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Delicious Chewy Pumpkin Oatmeal Cookies for Fall

Chewy Pumpkin Oatmeal Cookies
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These chewy pumpkin oatmeal cookies combine wholesome oats, pumpkin puree, and warming spices for a comforting treat.

Ingredients

Scale
  • 1 cup (260 g) canned pumpkin puree
  • 2 cups (240 g) all-purpose flour
  • 1 cup (80 g) quick cooking or old fashioned oats
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, cold and sliced
  • ¾ cup (150 g) light brown sugar
  • ½ cup (100 g) granulated sugar
  • 1 large egg yolk
  • 2 tablespoons (30 ml) molasses
  • 2 teaspoons (10 ml) vanilla extract
  • 1 ½ cup (180 g) powdered sugar (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • Optional mix-ins: 1 cup chocolate chips, ½ cup chopped pecans or walnuts, or ½ cup dried cranberries

Instructions

  1. Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, pumpkin spice, and salt. Stir in the old-fashioned rolled oats. Set aside.
  2. In a large mixing bowl, cream the softened unsalted butter with the light brown sugar and granulated sugar for 2-3 minutes until light and fluffy.
  3. Beat in the large egg yolk, molasses, and 2 teaspoons of vanilla extract until fully incorporated and smooth.
  4. Mix in the pumpkin puree on low speed until just combined, ensuring no streaks remain.
  5. Gradually add the dry ingredient mixture to the wet mixture in three batches, mixing on the lowest speed until no dry streaks of flour are visible.
  6. Remove the bowl from the mixer. Gently fold in any chosen optional mix-ins until evenly distributed.
  7. Using a medium cookie scoop, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches between each. Bake for 10-14 minutes until the edges are set and lightly golden.
  8. Remove baking sheets from the oven and let cookies cool on the sheets for 5 minutes before transferring to a wire cooling rack.
  9. For an optional glaze, whisk together the powdered sugar and 1 teaspoon vanilla extract with 1-2 tablespoons of milk or water until smooth. Drizzle over cooled cookies.
  10. Once fully cooled, store cookies in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months.

Notes

  • For chewier cookies, do not overbake.
  • Use room temperature ingredients for best results.
  • Experiment with different mix-ins to customize your cookies.

Nutrition

Find it online: https://keepityummy.com/chewy-pumpkin-oatmeal-cookies/

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