Pumpkin Oatmeal Cookies

$- 1 cup cooked pumpkin puree - 1 cup rolled oats - 1/2 cup all-purpose flour - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1/2 cup coconut oil, melted (or unsalted butter) - 1 large egg - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup chocolate chips or walnuts (optional) Let’s talk about the ingredients. The pumpkin puree gives these cookies a soft, moist texture. You can use canned pumpkin or cook your own fresh pumpkin. Both work well. The rolled oats add chewiness. If you want a gluten-free option, try using certified gluten-free oats. For the flour, all-purpose is my go-to. However, you can swap it for whole wheat flour for a nuttier taste. The sugars add sweetness and a slight caramel flavor. If you prefer less sugar, reduce the granulated sugar. Coconut oil adds a hint of tropical flavor. You can also use unsalted butter if you want a richer taste. The egg holds everything together. For a vegan option, you can use a flax egg instead. Now, let’s spice things up! You can add chocolate chips or walnuts for extra flavor and texture. Chocolate chips give a sweet touch. Walnuts add crunch and a nutty taste. You might also consider adding raisins or dried cranberries for a fruity twist. If you want even more spice, add chopped ginger or a pinch of cloves. Choose what you love! Start by preheating your oven to 350°F (175°C). This is key for even baking. While the oven heats, line a baking sheet with parchment paper. This helps prevent the cookies from sticking. In a large bowl, mix the cooked pumpkin puree, melted coconut oil, brown sugar, granulated sugar, egg, and vanilla extract. Use a whisk to blend everything until it’s smooth. This mixture adds moisture and flavor to your cookies. In another bowl, combine the rolled oats, all-purpose flour, baking powder, cinnamon, nutmeg, ginger, and salt. Stir these dry ingredients well. This step helps to evenly distribute the spices throughout the dough. Gradually add the dry mix to the wet ingredients. Stir gently until just combined. If you want to add chocolate chips or walnuts, fold them in now. This adds a fun twist to your cookies. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet. Make sure to leave space between each ball. They will spread slightly while baking. Bake the cookies in your preheated oven for 12-15 minutes. Look for golden brown edges and set centers. Once baked, let them cool on the baking sheet for about 5 minutes. This helps them firm up before moving them to a wire rack to cool completely. Enjoy your delightful chewy treats! To make your pumpkin oatmeal cookies chewy, use cooked pumpkin puree. It adds moisture and a soft bite. Make sure to measure your oats correctly. Too many oats can make your cookies dry. Mixing the wet and dry ingredients is key. Combine them just until they mix. Overmixing can make the cookies tough. One common mistake is skipping the cooling time. Letting cookies cool on the sheet helps them firm up. If you forget, they may break apart when you try to move them. Another issue is not preheating the oven. Baking at the right temperature ensures even cooking. Lastly, don't pack your brown sugar too tightly. This can make your cookies too sweet and dense. Use measuring cups for dry ingredients and a liquid measuring cup for wet. This keeps your ratios right. When measuring flour, scoop it with a spoon into the cup. Then level it off with a knife. This prevents adding too much flour. For sticky ingredients like pumpkin, use a rubber spatula. It helps get every bit out of the bowl. Always read your recipe twice before you start. This will help you gather all your ingredients and tools. {{image_2}} You can easily make gluten-free pumpkin oatmeal cookies. Just swap the all-purpose flour for a gluten-free blend. Look for one that works well in baking. This change keeps the cookies soft and chewy. When you do this, check the flour's texture. You want it to be fine. Also, make sure your oats are labeled gluten-free. To make vegan pumpkin oatmeal cookies, replace the egg with a flaxseed meal. Mix 1 tablespoon of flaxseed with 3 tablespoons of water. Let it sit for about 5 minutes. This will act as your binder. Use melted coconut oil, as it is a great substitute for butter. These cookies stay moist and tasty without any animal products. Want to make your cookies extra special? Add some mix-ins! Try these options: - 1/2 cup of chocolate chips - 1/2 cup of chopped walnuts - 1/4 cup of dried cranberries - 1/4 cup of shredded coconut You can also add spices. A pinch of cloves or allspice works well. If you want a hint of citrus, add a teaspoon of orange zest. These tweaks create unique flavors in every bite. Experiment and find your favorite mix! To keep your pumpkin oatmeal cookies fresh, store them in an airtight container. This will help them stay soft and chewy. You can use a cookie jar or a plastic container with a tight lid. Place a slice of bread in the container. It adds moisture and keeps the cookies from drying out. Store at room temperature for up to a week. Freezing cookies is easy. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about two hours. Once frozen, move them to a freezer bag. Squeeze out the air and seal it tight. Label the bag with the date. You can freeze the cookies for up to three months. These cookies last about one week at room temperature. If you freeze them, they can last for three months. When you're ready to enjoy them, let them thaw in the fridge or at room temperature. To reheat, place them in the oven at 350°F (175°C) for about 5-7 minutes. This will help them regain their soft texture. Enjoy your delightful chewy treats! Yes, you can use fresh pumpkin. Just cook and puree it. Make sure to drain excess water. This keeps your cookies from getting too wet. To make chewy cookies, add more oats. You can also use less flour. Bake them just until the edges are golden. Let them cool on the baking sheet to firm up. Yes, you can use unsalted butter or vegetable oil. Both work well in this recipe. They give a nice flavor and texture, too. If your cookies are dry, add a splash of milk or water. You can also place a slice of bread in the container. This helps keep cookies moist. Yes, these cookies freeze well. Store them in an airtight container. You can freeze them for up to three months. Just thaw them in the fridge before enjoying. This guide covered everything you need for perfect pumpkin oatmeal cookies. We explored ingredients, measurements, and fun add-ins. You learned step-by-step baking instructions, tips for texture, and how to store your cookies. Remember, whether you choose gluten-free or vegan options, the joy of baking lies in experimenting. With these tips in mind, you can create delicious cookies that everyone will love. Enjoy your baking journey!$

Indulge in the delightful flavors of fall with these Pumpkin Spice Oatmeal Cookies! Perfectly chewy and packed with pumpkin goodness, this easy recipe combines cozy spices, oats, and optional chocolate chips for a delicious treat. Ready in just 30 minutes, these cookies are sure to be a hit at your next gathering. Click through to discover the full recipe and bring the warmth of autumn to your kitchen today!

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Ingredients

1 cup cooked pumpkin puree

1 cup rolled oats

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/2 cup coconut oil, melted (or unsalted butter)

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup chocolate chips or walnuts (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix Wet Ingredients: In a large mixing bowl, combine the cooked pumpkin puree, melted coconut oil, brown sugar, granulated sugar, egg, and vanilla extract. Whisk until smooth.

Combine Dry Ingredients: In another bowl, mix the rolled oats, all-purpose flour, baking powder, cinnamon, nutmeg, ginger, and salt. Stir until well combined.

Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring until just combined. If you’re using chocolate chips or walnuts, fold them in gently.

Scoop the Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving space between them as they will slightly spread.

Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set.

Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies