Description
Delicious classic pumpkin oatmeal cookies with a soft and chewy texture, perfect for fall.
Ingredients
Scale
- 1 cup (125 grams) all-purpose flour
- 1/2 cup (115 grams) unsalted butter, use good quality for rich flavor
- 1/3 cup (80 grams) pumpkin puree, canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (100 grams) brown sugar, light or dark
- 1/4 cup (50 grams) granulated sugar
- 1 large egg yolk
- 1 1/2 cups (150 grams) old-fashioned rolled oats (whole and fresh)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract, pure
Instructions
- Step 1: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, and salt until evenly mixed. Set the bowl aside.
- Step 2: In a separate large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter, brown sugar, and granulated sugar together for 1 to 2 minutes until the mixture is light and fluffy. This step incorporates air to create a soft and chewy cookie texture.
- Step 3: Add the egg yolk and vanilla extract to the butter and sugar mixture. Mix until fully combined, scraping down the sides of the bowl if necessary to ensure thorough mixing.
- Step 4: Mix in the pumpkin puree until well distributed throughout the batter. Stir well to avoid any lumps.
- Step 5: Slowly add the dry ingredients to the wet mixture. Gently mix until just combined to avoid over-mixing which could lead to tough cookies. Scrape down the sides of the bowl as needed.
- Step 6: Carefully fold in the old-fashioned rolled oats until evenly incorporated, maintaining a gentle mixing action to preserve the cookie texture.
- Step 7: Wrap the cookie dough tightly with plastic wrap. Refrigerate for 30 minutes to enhance flavors and yield thicker, chewier cookies.
- Step 8: Preheat your oven to 350°F (180°C). Line two large baking sheets with parchment paper. Allow the oven to fully heat to ensure even baking.
- Step 9: Using a 1.5 tablespoon cookie scoop, portion dough balls and drop them onto the prepared baking sheets. Space them well apart to prevent the cookies from merging as they bake.
- Step 10: Bake the cookies at 350°F (180°C) for 9 to 12 minutes. The cookies are done when the edges are lightly browned and the tops are set. Watch the cookies closely toward the end of the baking time to avoid overbaking.
- Step 11: Remove the baking sheets from the oven. Let the cookies cool on the sheets for 5 minutes to firm up, then transfer them to a wire rack to finish cooling.
Notes
- Store cookies in an airtight container at room temperature for up to 2 days. Keep them away from direct sunlight and humidity.
- Store in an airtight container in the refrigerator for up to 7 days. Allow cookies to come to room temperature before serving.
- Wrap cookies individually in plastic wrap and place them in a freezer bag or container. Freeze for up to 3 months. Thaw at room temperature before eating.
- If the dough feels too wet, add 1 tablespoon of all-purpose flour at a time until manageable before chilling.
- To prevent cookies from spreading too much during baking, refrigerate the dough for at least 30 minutes before scooping.
- If edges brown too quickly, rotate baking sheets halfway through baking to ensure even cooking.
- For chewier cookies, consider adding an additional egg yolk to increase moisture and richness.
- If cookies are too soft after baking, allow them to cool on the baking sheet for 5 minutes to firm up before transferring to the wire rack.
Nutrition
- Serving Size: 1 cookie
- Calories: Not specified in source
- Sugar: Not specified in source
- Sodium: Not specified in source
- Fat: Not specified in source
- Saturated Fat: Not specified in source
- Unsaturated Fat: Not specified in source
- Trans Fat: Not specified in source
- Carbohydrates: Not specified in source
- Fiber: Not specified in source
- Protein: Not specified in source
- Cholesterol: Not specified in source