Cooking and Serving: 27 minutes | 10 cookies
Ingredients
How to make pumpkin oatmeal cookies (step * Expert tips | Ingredient substitutions
Description
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Servings: 10 cookies
Ingredients
How to make pumpkin oatmeal cookies (step * Expert tips
Ingredient substitutions
Instructions
WHY THIS RECIPE WORKS
Most pumpkin cookies puff up like little cakes, but since these are oatmeal.
cookies, I needed to find a different way. Using pumpkin butter instead of purée.
keeps the flavor deep and the texture chewy, not fluffy. You can buy it or make.
Oat flour provides all the structure here, rather than regular flour, which.
enhances the hearty taste. And rolled oats stay whole and chewy, so these.
cookies taste like the best oatmeal you’ve ever had, but in cookie form.
And because the dough starts with the reverse-creaming method, the butter coats.
everything before the wet ingredients go in. That’s how you get cookies that.
stay rich, tender, and perfectly chewy all the way through, with no unwanted.
RECIPE INGREDIENTS
Here are the ingredients necessary to make these beautiful, super flavorful.
oatmeal cookies, along with a quick explanation of the role each plays in the.
Labeled ingredients arranged on a light gray surface, including oat flour,.
rolled oats, white sugar, brown sugar, butter, pumpkin butter, salt, baking.
soda, and pumpkin spice.
ingredients arranged on a light gray surface, including oat flour, rolled oats,.
white sugar, brown sugar, butter, pumpkin butter, salt, baking soda, and pumpkin.
Oat flour: Helps create structure for the cookies in the absence of any.
“regular” flour, and adds a lightly sweet, earthy flavor. You can grind your.
own from old fashioned oats, or buy packaged oat flour. I usually buy Gold.
Medal brand or Bob’s Red Mill brand oat flour. If you’re gluten free, just be.
sure that you buy the package that is labeled “gluten free”.
Old-fashioned rolled oats: Unlike oat flour, they keep their shape during.
baking, adding texture, chew and heartiness. They also create that beautiful.
craggy top as the cookies cool. Again, be sure to use oats labeled gluten.
free if you’re following a strict gf diet.
Granulated sugar/light brown sugar: Add sweetness and lock in moisture. The.
white sugar helps the cookies spread and crisp during baking; the brown sugar.
adds depth of flavor and moisture.
Baking soda: Helps the cookies brown in the oven and spread a bit during.
Salt: Brightens the other flavors and balances sweetness.
Pumpkin pie spice: A combination of the warm fall spices of cinnamon, ginger,.
allspice, cloves and nutmeg. In combination, they make the cookies smell and.
taste like we think pumpkin should, and contribute to their rich golden.
Butter: Adds richness, tenderness and moisture, and helps the cookies spread.
in the oven for varied texture.
Pumpkin butter: A smooth, spreadable mixture made from cooking canned pumpkin.
puree with rich-tasting sugar like honey or maple syrup and many of the.
spices in pumpkin spice to deepen flavor and reduce moisture. Pureed pumpkin.
itself often adds too much moisture and too little flavor to baked goods, and.
tends to make baked goods cakey, not chewy. You can make your own pumpkin.
it premade from Trader Joe’s, Stonewall Kitchen, or Williams Sonoma, among.
other. To make this recipe without pumpkin butter, see the substitutions.
Egg: Binds the cookies together, helps them rise, and adds structure that.
holds the rise as they cool.
Chocolate chips: I usually add chocolate chips to these cookies because I.
love the pumpkin-chocolate flavor combination, and it adds some texture. It.
also lowers the moisture content of the cookies, so if you leave out the.
chips, the cookies will spread a bit more. You can also replace them with.
small dried fruit like raisins, or a different flavor chips.
HOW TO MAKE PUMPKIN OATMEAL COOKIES (STEP.
See the recipe card below for the full recipe with precise ingredient amounts.
COMBINE THE DRY INGREDIENTS.
Mix together all of the dry ingredients, including the oat flour, baking soda,.
salt, pumpkin spice, brown and white sugar, and rolled oats. There’s no need to.
whisk the thinnest dry ingredients before adding the brown sugar, which tends to.
clump, and the larger whole oats, since we mix everything together again in the.
For the chewiest cookies that don’t rise too much in the oven, we use the.
“reverse cream” method of pressing softened butter into the dry ingredients.
before adding the rest of the wet ingredients.
Press down with the back of the mixing spoon to work the butter in without.
incorporating air into the dough. This will also serve to break up any lumps in.
the brown sugar. When the butter is fully incorporated, the mixture will look.
like coarse, moist sand, without any completely dry patches.
A metal mixing bowl containing unmixed rolled oats, brown sugar, white sugar,.
and baking soda and light brown powder on a light gray surface, with an egg and.
a small bowl partially visible nearby.
metal mixing bowl containing unmixed rolled oats, brown sugar, white sugar, and.
baking soda and light brown powder on a light gray surface, with an egg and a.
small bowl partially visible nearby.
A metal mixing bowl filled with a mixture of pale brown dry ingredients and a.
piece of butter on top, with a metal mixing spoon resting inside the bowl; two.
small bowls, one containing orange puree and one with yellow beaten egg, are.
metal mixing bowl filled with a mixture of pale brown dry ingredients and a.
piece of butter on top, with a metal mixing spoon resting inside the bowl; two.
small bowls, one containing orange puree and one with yellow beaten egg, are.
A person’s hands holding a metal spoon while mixing dry ingredients with oats in.
a metal bowl; small bowls of orange puree and a yellow beaten egg are nearby.
person’s hands holding a metal spoon while mixing dry ingredients with oats in a.
metal bowl; small bowls of orange puree and a yellow beaten egg are nearby.
ADD THE WET INGREDIENTS.
Make a well in the center of the dry mixture, and add the beaten egg and pumpkin.
butter. They’ll mix in to the dry ingredients quickly and easily, bringing.
together the mixture into a thick, soft and sticky cookie dough.
ADD THE CHOCOLATE CHIPS (OPTIONAL).
I love chocolate chips in cookies of all kinds, including my classic gluten free.
skip this step altogether (your cookies will spread a bit more, that’s all), or.
replace them with any other dry mix-in pieces like raisins, chopped pecans or.
walnuts, or a different flavor chip.
A metal mixing bowl containing a mixture of oats and dry ingredients with a.
beaten egg and orange pumpkin butter puree added on top, unmixed.
metal mixing bowl containing a mixture of oats and dry ingredients with a beaten.
egg and orange pumpkin butter puree added on top, unmixed.
A metal mixing bowl containing combined rusty brown colored raw oatmeal cookie.
dough with a spoon resting inside.
metal mixing bowl containing combined rusty brown colored raw oatmeal cookie.
dough with a spoon resting inside.
The same metal mixing bowl with the same cookie dough and dark chocolate chips.
added on top, with a spoon resting in the bowl.
same metal mixing bowl with the same cookie dough and dark chocolate chips added.
on top, with a spoon resting in the bowl.
The metal mixing bowl filled with rust colored raw oatmeal cookie dough now.
mixed with chocolate chips, with a spoon in the bowl.
metal mixing bowl filled with rust colored raw oatmeal cookie dough now mixed.
with chocolate chips, with a spoon in the bowl.
Divide the dough into 10 roughly equal portions of dough. A medium-size.
spring-loaded ice cream scoop is ideal for this. I use the OXO medium cookie.
scoop, which is equivalent to a #40 scoop, which holds 1.5 tablespoons. For.
perfectly even cookies, weigh the portions at 50 grams each.
If you’re using a spoon to portion cookies, you’ll want moisten your palms and.
roll them into rounds so your cookies don’t come out too misshapen. Be sure to.
leave at least 1.5 inches in between your raw cookie dough since they’ll spread.
quite a bit during baking.
Bake at 350°F until done, about 12 minutes. Since ovens vary so much, and most.
have hot spots, baking times are always approximate. It’s best to gauge doneness.
double their original size, look golden brown all over, with darker edges and.
they don’t appear raw or wet in the very center.
Let the cookies cool for at least 10 minutes on the baking sheet, since they’re.
not stable when they’re still hot from the oven.
A hand holding a black-handled cookie scoop with raw cookie dough above a.
parchment-lined baking sheet with four other portions of raw rust-colored.
oatmeal cookie dough spaced apart.
hand holding a black-handled cookie scoop with raw cookie dough above a.
parchment-lined baking sheet with four other portions of raw rust-colored.
oatmeal cookie dough spaced apart.
A parchment-lined metal baking sheet with five portions of oatmeal cookie dough.
parchment-lined metal baking sheet with five portions of oatmeal cookie dough.
The same parchment-lined metal baking sheet, now with five rust-colored baked.
pumpkin oatmeal cookies arranged evenly across the surface.
same parchment-lined metal baking sheet, now with five rust-colored baked.
pumpkin oatmeal cookies arranged evenly across the surface.
USE WET HANDS
This cookie dough is thick enough to hold a shape, but still very sticky even.
after it’s been chilled. If you’re using a spring-loaded ice cream scoop to.
portion the dough, it will create a nice tall mound of cookie dough that there’s.
no reason to handle further. But if you’re not, roll each portion of dough into.
a round ball gently between slightly wet palms to ensure your cookies melt into.
the right uniform round shape in the oven.
Notes
* 1 (50 g out of shell) egg, at room temperature, beaten
* ½ cup (4 ounces) semi-sweet chocolate chips, (optional)
* Preheat your oven to 350°F. Line a large rimmed baking sheet with parchment
paper and set it aside.
* In a large mixing bowl, place the oat flour, baking soda, salt, pumpkin
spice, granulated sugar, brown sugar, and oats, and mix to combine well.
Break up any lumps in the brown sugar.
* Add the butter, and mix with the back of the spoon until it’s evenly
distributed throughout the dry ingredients. The mixture should look like
coarse, slightly wet sand.
* Create a well in the center of the dry ingredients, and add the pumpkin
butter and egg, and mix to combine. The dough will be very thick and
* Mix in the optional chocolate chips until evenly distributed throughout the
* Divide the dough into 10 equal portions, each about 50 grams. I used a medium
* Place the portions on the prepared baking sheet about 1 1/2 inches apart from
one another. If the mounds of raw dough seem misshapen, roll each piece of
dough into a round between clean, moistened palms and replace on the baking
* The dough will be thick, and very sticky. If it seems too sticky to handle
and you’d like better rounds of dough, chill it briefly in the refrigerator
on a separate surface for 10 to 15 minutes first. Then, roll gently, and
return to the baking sheet.
* Bake in the center of the preheated oven until lightly golden brown all over,
golden brown around the edges, and no longer wet in the center (about 12
* Remove from the oven and allow to cool until set on the baking sheet (about
10 minutes) before serving.
If you don’t have pumpkin butter and don’t want to buy or make it, you can
substitute 100 grams of canned pumpkin puree blotted of extra moisture with
paper towels until it weighs 65 grams + 2 tablespoons (42 grams) pure maple
syrup + 1 extra teaspoon pumpkin pie spice for a total of 2. The cookies will be
thicker and more cakey, and will take longer to bake (about 17 minutes).
Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 183mg | Potassium: 153mg | Fiber:
2g | Sugar: 14g | Vitamin A: 876IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
These pumpkin oatmeal breakfast cookies are a healthy way to get your family
started in the morning with all the best tastes and smells of the fall season.
pumpkin oatmeal breakfast cookies are a healthy way to get your family started
in the morning with all the best tastes and smells of the fall season.
Once the cookies are completely cool, store them in a sealed container and
they’ll stay fresh for up to 5 days at room temperature.
For longer storage, place the cookies flat on a small baking sheet and freeze
until solid. Then, transfer the frozen cookies to a freezer-safe zip-top bag,
squeeze out as much air as possible, and seal tightly. Freeze for up to 3
months, and defrost at room temperature.