Chewy Pumpkin Oatmeal Cookies

Made with only a few pantry staples and a straightforward one-bowl methodology, these Pumpkin Oatmeal Cookies are a satisfying snack, breakfast, or dessert to share. (Add kind of chocolate, as you want!)

Pumpkin Oatmeal Cookies

After years of creating my Banana Cookies and my Pumpkin Oatmeal Muffins, I made a decision to mix the concepts of each to make this new recipe. We love these Pumpkin Oatmeal Cookies as a yummy breakfast cookie, as a day snack, and as a dessert to share.

It’s made with a base of oatmeal, so they’re tremendous satisfying and nutritious—with all the flavors of pumpkin spice that we love presently of the yr.

You may make this with canned pumpkin puree or home made puree, as you want. And you may add the chocolate chips and drizzle, or depart them with simply the pumpkin taste. They’re yummy each method!

Substances You Want

Right here’s a take a look at the components you might want to make this cookie recipe so you realize what to have readily available.

• Pumpkin puree: I usually make this recipe with canned pumpkin puree, however you should use home made pumpkin puree in case you have it. (Test to just be sure you don’t purchase pumpkin pie filling, which is way sweeter.)
• Rolled oats: I take advantage of old school rolled oats on this recipe and I desire to rapidly spherical within the meals processor or blender to make the batter just a little extra uniform.
• Honey (or maple syrup): Somewhat sweetener steadiness out the flavour of the pumpkin. (Keep away from honey for infants below age 1.)
• Egg: Egg helps create a batter that holds collectively simply and provides some protein. I take advantage of massive eggs in my baking.
• Vanilla extract: I usually use pure vanilla extract, although imitation will work too. Each add a pleasant undertone of taste that mixes properly with the pumpkin pie spice.
• Baking powder: Including baking powder helps the cookies to rise barely and bake by way of with a fair texture.
• Cinnamon and pumpkin pie spice: A mixture of those spices provides traditional pumpkin taste.
• Mini chocolate chips (non-compulsory): Including a handful of mini chocolate chips provides sweetness and taste to the cookies, although it’s non-compulsory.

(These cookies don’t have flour, butter, or sugar, however they’re significantly simple to make and tremendous scrumptious. They’re a much less candy pumpkin cookie than many conventional recipes.)

Step-by-Step Directions

Under is an outline of make this canned pumpkin recipe so you realize what to anticipate from the method. Scroll all the way down to the top of the submit for the complete quantities and timing.

1. Add all components, together with dry components and moist components, to a medium bowl.
2. Stir collectively evenly, including the chocolate chips if utilizing.
3. Scoop onto a parchment-lined baking sheet with a cookie scoop or ice cream scoop and press down barely.
4. Bake till agency and let cool earlier than serving.

You possibly can soften chocolate chips and drizzle that over the cooled cookies when you’d like.

Methods to Retailer

Retailer in an hermetic container for as much as 5 days within the fridge or at room temperature. You possibly can get pleasure from them chilly out of the fridge or at room temperature.

Alternatively, let cool to room temperature, then freeze for as much as 3 months in a freezer bag. Let cool in a single day within the fridge or at room temperature.

Finest Suggestions for Success

• I wish to grind the oats just a little in a blender or meals processor to make the general texture extra uniform.
• Gluten-free: Use licensed gluten-free rolled oats.
• Egg-free: Omit the egg and add 2 tablespoons milk or extra pumpkin.
• Prime with a drizzle of melted darkish chocolate chips or white chocolate chips, if desired.
• Add a splash of floor ginger or nutmeg to reinforce the flavors.
• Use chopped pecans, walnuts, dried cranberries, or raisins rather than the chocolate chips, if desired.

I’d love to listen to your suggestions when you do that recipe, so please remark under to share!

• Add the pumpkin puree to a medium bowl. Add the remainder of the components, together with the chocolate chips if utilizing. Stir to mix completely with a spoon.

• Place batter within the fridge or freezer whereas the oven preheats to 375F. (Chilling the batter helps it maintain collectively for scooping and portioning.)

• Line a baking sheet with parchment paper. Scoop and drop 2-tablespoon-size balls of the batter onto the ready baking sheet. Press barely to flatten to about 1/2-inch thick.

• Bake for 14-16 minutes, or till cookies are flippantly golden brown across the edges and agency to the contact.

• Take away from oven and let cool on the baking sheet.

• Serve instantly or retailer and serve at room temperature or chilled.

• Retailer in an hermetic container for as much as 5 days within the fridge or at room temperature. Alternatively, let cool to room temperature, then freeze for as much as 3 months in a freezer bag.
• I wish to grind the oats just a little in a blender or meals processor to make the general texture extra uniform.
• Gluten-free: Use licensed gluten-free rolled oats.
• Egg-free: Omit the egg and add 2 tablespoons milk or extra pumpkin.
• Prime with a drizzle of melted chocolate chips, if desired.

Serving: 1cookie, Energy: 87kcal, Carbohydrates: 16g, Protein: 3g, Fats: 2g, Saturated Fats: 1g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 1g, Trans Fats: 1g, Ldl cholesterol: 16mg, Sodium: 129mg, Potassium: 145mg, Fiber: 2g, Sugar: 3g, Vitamin A: 38IU, Vitamin C: 2mg, Calcium: 47mg, Iron: 1mg