Have a taste of Fall all year long with these warm Oatmeal Pumpkin Cookies.
Oatmeal Pumpkin Cookies can be considered a breakfast cookie, as well as the obvious, a snack or dessert. Fast, easy, affordable breakfast options are ever so valued in my house. I love oatmeal cookies but after a while, it feels like the same old, same old. Most commonly you see oatmeal cookies with raisins, however, an oatmeal cookie is incredibly versatile. The best way to consider it is if you would add it to your oatmeal, you can add it to your oatmeal cookie. As true as that is it can still be elevated, by combining them with pumpkin they bring in a new flavor that is quite exciting, delicious, and seasonally inspired.
Spring, Summer, Winter, and FALL. I love all the seasons but there is something special about Fall. Maybe it’s because it is the one season almost dedicated to bringing out the best in gourds, pumpkin in particular. I know we all have the one friend who will never forget it is Pumpkin Spice Latte season when Fall comes around. I am that friend. I will eat all things pumpkin-related and these Oatmeal Pumpkin Cookies are no exception. The delicious blend of pumpkin, cinnamon, vanilla, and pumpkin spices gives the warming you-to-your-soul goodness that fall requires. Pull these out of the oven, pop on a Fall favorite movie, and cozy up with the family while you gather around these goodies and a good movie.
What makes for a soft cookie?
The short answer would be the ingredients.
The longer answer is butter, eggs, and brown sugar are common ingredients that help trap the moisture in a cookie. The more moisture retained in a cookie the fluffier and taller the cookie gets. However, you want to avoid too much moisture, pumpkin puree retains a lot of moisture from the pumpkin so make sure you remove the excess moisture, this can be done by straining the puree. If you take out all the moisture you will get a crunchy and dry cookie so make sure you find that perfect middle ground.
Ingredients
- 1 cup all-purpose flour (spooned & leveled)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup brown sugar, lightly packed
- 1/4 cup granulated sugar
- 1 large egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup pumpkin puree (excess moisture removed)
- 1 and 1/2 cups old-fashioned rolled oats
Instructions
Prep time – 15 minutes
Cooking time – 10 minutes
Yields – 24 servings
Step 1. Whisk dry ingredients: In a large bowl, combine the flour, pumpkin pie spice, cinnamon, baking soda, and salt.
Step 2. Cream butter and sugars: Using a mixer, beat the butter, brown sugar, and granulated sugar until creamy. Blend in the egg yolk and vanilla, then the pumpkin puree.
Step 3. Combine with dry mix: Gradually add the dry ingredients to the wet mix, then fold in the oats.
Step 4. Chill dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up.
Step 5. Prep for baking: Preheat the oven to 350°F and line baking sheets with parchment paper.
Step 6. Shape cookies: Scoop dough onto sheets, roll into balls, and slightly flatten.
Step 7. Bake: Bake each batch for 9-12 minutes until lightly browned. Cool on the sheet before transferring to a rack.
FAQs & Tips
Oatmeal cookies date as far back as 1896. In 1900 Quaker Oats started mixing raisins into their Oatmeal Cookies. For over a century now Oatmeal Cookies have been a staple treat.
I would say it is better to play it safe than sorry, and that everything is better in moderation. You could tire out of them that way. My recommendation is to not eat them every day.
I think these cookies are best enjoyed when they have crispy edges and a soft middle. A soft center gives a more inviting flavor and is incredibly enjoyable.
They are a great breakfast on the go, snack, or dessert. I guess it’s fair to say any time of day is the perfect time to eat these oatmeal pumpkin cookies.
While I think these cookies are a fantastic year-round treat fall is the obvious season for several reasons. Pumpkins are in season in the fall giving you a fresher flavor to your pumpkin puree. The additional flavors of cinnamon, vanilla, and pumpkin spices are also warming flavors, they commonly blend in a way that simply invokes fall in your mind and on your tastebuds.
Serving Suggestions
I like to serve these yummy cookies in an assortment of ways. If you want them to be a desert I would pair them with Black Pepper And Sage Pork Chops With Cranberry Compote, Ham Cheese Puff Pastry Melt, and Fruit And Nut Oatmeal Bowl. Sometimes it is better to complement a recipe with similar tastes. If you want to serve this with other desserts I suggest, Soft Chewy Cranberry Oatmeal Cookies, Pumpkin Fudge, Tres Leches Cake, Sweetheart Brownies, Chocolate Chip Cookie Cupcakes, an assorted fruit platter, or with a delicious coffee flavored ice cream. Even if these Oatmeal Pumpkin Cookies were served alone they would still be a hit. They’re so good that my final serving suggestion is simple a good book and cup of hot chocolate or coffee.
Soft and Chewy Pumpkin Oatmeal Cookies
Ingredients
- 1 cup all-purpose flour spooned & leveled
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup brown sugar lightly packed
- 1/4 cup granulated sugar
- 1 large egg yolk room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup pumpkin puree excess moisture removed
- 1 and 1/2 cups old-fashioned rolled oats
Instructions
- Whisk dry ingredients: In a large bowl, combine the flour, pumpkin pie spice, cinnamon, baking soda, and salt.
- Cream butter and sugars: Using a mixer, beat the butter, brown sugar, and granulated sugar until creamy. Blend in the egg yolk and vanilla, then the pumpkin puree.
- Combine with dry mix: Gradually add the dry ingredients to the wet mix, then fold in the oats.
- Chill dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up.
- Prep for baking: Preheat the oven to 350°F and line baking sheets with parchment paper.
- Shape cookies: Scoop dough onto sheets, roll into balls, and slightly flatten.
- Bake: Bake each batch for 9-12 minutes until lightly browned. Cool on the sheet before transferring to a rack.
