why make this recipe
Soft-Baked Pumpkin Oatmeal Cookies are perfect for fall or any time you crave something warm and comforting. They’re soft, chewy, and have just the right amount of sweetness. Plus, they are made with simple ingredients that you may already have in your kitchen. These cookies are great for sharing with friends and family or enjoying with a cup of coffee or tea.
how to make Soft-Baked Pumpkin Oatmeal Cookies
Ingredients :
- 2 cups + 1 Tablespoon all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 Tablespoon ground cinnamon
- 1 teaspoon pumpkin pie spice*
- 1/2 teaspoon salt
- 1 and 1/2 cups old-fashioned whole rolled oats
- 1 cup (16 Tbsp; 226g) unsalted butter, melted
- 1/4 cup (60ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
- 3/4 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 egg yolk
- 3/4 cup pumpkin puree*
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups total add-ins* (chocolate chips, dried cranberries, pepitas, chopped pecans, or a combination)
Directions :
- Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
- In a large bowl, mix the flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Then fold in the oats. Set this mixture aside.
- Melt the butter in a microwave-safe bowl. After melting, whisk in the molasses, brown sugar, and granulated sugar until combined. Then add the egg and mix well.
- Stir in the pumpkin and vanilla extract until the mixture is thick and fully combined.
- Pour the wet ingredients into the dry ingredients and mix gently. The dough will be very thick, sticky, and heavy. Mix until just combined; do not overmix. Fold in your desired add-ins at this stage.
- Scoop the cookie dough onto the prepared baking sheets, using about 2 or 3 tablespoons of dough per cookie. Slightly flatten each cookie to help them spread while baking, but do not flatten them completely. You can press a few add-ins on top for a nicer appearance if you like.
- Bake the cookies for 13 to 15 minutes until the edges are very lightly browned, and the centers still look soft. My cookies took 14 minutes. Let the cookies cool completely on the baking sheets. They taste better on day two. They stay fresh and soft for up to 10 days in an airtight container.
how to serve Soft-Baked Pumpkin Oatmeal Cookies
To enjoy your cookies, serve them slightly warm or at room temperature with a glass of milk, hot coffee, or tea. They are also great for dessert or as a sweet snack during the day.
how to store Soft-Baked Pumpkin Oatmeal Cookies
Store the cookies in an airtight container to keep them soft and fresh. They will last up to ten days, but they are best enjoyed within the first couple of days for optimal flavor and texture.
tips to make Soft-Baked Pumpkin Oatmeal Cookies
- Make sure not to overmix the dough once you combine the wet and dry ingredients to keep the cookies soft.
- Use a cookie scoop for even-sized cookies that bake uniformly.
- Try different add-ins like white chocolate chips or chopped nuts for varied flavors.
variation
You can swap pumpkin puree with applesauce for a different flavor. You can also adjust the spices to suit your taste, such as adding nutmeg or ginger.
FAQs
1. Can I use quick oats instead of rolled oats?
Yes, but the texture will be different. Rolled oats offer more chewiness, while quick oats create a softer cookie.
2. Can I freeze these cookies?
Absolutely! You can freeze the cookie dough before baking or the baked cookies in a freezer-safe container for up to three months.
3. What can I use as a substitute for pumpkin puree?
You can use applesauce or mashed bananas as a substitute, but the flavor will be different. If you use applesauce, make sure it’s not sweetened.