Pumpkin cookies are the perfect way to enjoy the flavors of fall. This Pumpkin Oatmeal Cookie Recipe is made with all-purpose flour, quick oats, baking soda, ground cinnamon, and salt. Finally, they’re topped with milk chocolate chips. Making these cookies is a great way to show your friends and family how much you love pumpkin spice.
If you’re looking for the best Cookie Recipes, you’ve come to the right place. Whether you’re in the mood for something chocolatey, peanut buttery, or fruity, we’ve got a recipe for you. And if you’re feeling festive, we’ve even got a few pumpkin-themed cookies to get you into the autumn spirit. So what are you waiting for? Grab a spoon and get baking!
Ingredients Needed for this Recipe
Here’s what you need for these easy, yet festive cookies!
- All-Purpose Flour– All-purpose flour is made from a blend of different types of wheat flour, and it contains a higher amount of gluten than other types of flour. This makes All-Purpose Flour ideal for creating light, fluffy cookies.
- Quick Oats– Quick oats are a type of oat that has been rolled and pressed thinner than traditional rolled oats. This makes them cook more quickly, which is why they are often used in oatmeal cookies. Quick oats also absorb liquid more easily than other types of oats, so they help to keep the cookies moist.
- Baking Soda– Baking soda is an essential ingredient in many cookie recipes. Its primary purpose is to help the cookies rise as they bake.
- Ground Cinnamon– Ground Cinnamon is an essential ingredient in cookies, providing both flavor and texture. The warm, woody spice complements the sweetness of the dough and helps to balance out the flavors.
- Salt– Salt enhances the flavor of the other ingredients. It also helps to balance the sweetness of the sugar.
- Butter– Butter is what gives cookies their flavor and texture. Butter also has a high melting point, which helps cookies to retain their shape during baking.
- Brown Sugar– Brown sugar helps to create a chewy texture. Brown sugar is an essential ingredient in cookie recipes because it adds sweetness, flavor, and texture.
- Honey– Honey is often used as a sweetener in baking, and it can be a great choice for pumpkin cookies. Honey has a strong flavor that can complement the spices in a pumpkin cookie recipe. Honey is a natural preservative, so it can help your cookies stay fresh for longer.
- Pumpkin Puree– Pumpkin puree is made from cooked, mashed pumpkin, and has a thick, creamy texture. It is slightly sweet with a hint of spice, and tastes similar to sweet potato or squash puree.
- Vanilla Extract– Vanilla extract is one of those ingredients that you might not think twice about, but it actually plays a very important role in cookie recipes. Without vanilla extract, cookies can taste flat and uninteresting.
- Egg– Egg is often used as a binding agent in cookie recipes. Egg also adds moisture to a cookie recipe, which helps to keep the cookies from drying out.
- Milk Chocolate Chips– Milk chocolate chips are small, bite-sized pieces of milk chocolate that are often used in baking. They typically have a smooth, creamy texture and a sweetness that is not as intense as dark chocolate.
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Why Do My Oatmeal Cookies Come Out Flat?
One of the most common questions I get asked as a baker is why oatmeal cookies come out flat. There are a few possible reasons for this, and often it’s a combination of factors. First, make sure you’re using old-fashioned or quick-cooking oats in your recipe, not instant oatmeal. Instant oatmeal has been pre-cooked and doesn’t have the same texture as other types of oats.
Second, check your leavening ingredients (baking soda, baking powder, etc.). Too much leavening can cause cookies to spread too much and become flat. Finally, be careful not to over-mix the dough. Over-mixing develops the gluten in the flour, which can make cookies tough and chewy instead of soft and tender. If you follow these tips, you should be able to make perfect oatmeal cookies every time!
How Healthy is an Oatmeal Cookie?
Most oatmeal cookie recipes call for butter, sugar, and eggs – ingredients that are certainly not health food. However, oatmeal itself is a relatively healthy grain. It is high in fiber and has been shown to lower cholesterol levels. According to some studies, oatmeal can also help to regulate blood sugar levels. As a result, an oatmeal cookie made with healthy ingredients like olive oil or honey may actually be quite good for you.
Of course, this doesn’t mean that you should eat oatmeal cookies for breakfast every day. But if you’re looking for a relatively guilt-free treat, an oatmeal cookie might be a good choice.
Do You Have to Refrigerate Pumpkin Cookies?
You might be surprised to learn that pumpkin cookies don’t need to be refrigerated. In fact, pumpkin is a very shelf-stable ingredient, so pumpkin cookies will stay fresh at room temperature for several days. However, if you want your pumpkin cookies to last longer, you can always refrigerate them. pumpkin cookies will keep in the fridge for up to two weeks. Just be sure to store them in an airtight container so they don’t dry out. So, whether you refrigerate your pumpkin cookies is up to you. But either way, they’ll be delicious!
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More of the Best Cookie Recipes for Fall
- Reeses Pieces Pumpkin Cookies
- No Bake Pumpkin Oatmeal Cookies
- Halloween Cake Mix Cookies
- Mummy Sugar Cookies
You’ll Love These Oatmeal Cookies
- No Bake Oatmeal Peanut Butter Cookies
- Chickpea Oatmeal Cookies with Chocolate Chips
- Peanut Butter Oatmeal Squares
- Irresistible Chewy Chocolate Oatmeal Bars
Pumpkin Oatmeal Cookie Recipe
These pumpkin oatmeal cookies are soft, chewy and perfect for the Fall season.
Ingredients
- 2 Cups All-Purpose Flour
- 1 1/3 Cup Quick Oats
- 1 Teaspoon Baking Soda
- 2 Teaspoons Ground Cinnamon
- ¼ Teaspoon Salt
- 1 Cup Butter, softened
- 1 Cup Brown Sugar, packed
- ¾ Cup Honey
- 1 Cup Pumpkin Puree
- 1 Teaspoon Vanilla Extract
- 1 Egg
- 1 ½ Cups Milk Chocolate Chips
Instructions
- Begin by preheating oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
- In a medium-sized bowl, mix together all of your dry ingredients: flour, quick oats, baking soda, cinnamon and salt. Set aside.
- In a large bowl, cream together butter and brown sugar by using an electric mixer.
- Next, add honey, pumpkin puree, vanilla and egg. Mix until well combined.
- Slowly add dry ingredients into the wet ingredients and mix until cookie dough forms.
- Fold in chocolate chips.
- Use a cookie scoop to drop cookie dough mounds on lined cookie sheet. Bake for 12 to 14 minutes.
Notes
- We recommend using a cookie scoop that holds approx. 1 ½ tablespoons. However, you can also use the drop spoon method – just make sure your cookie mounds are about 1 ¼ inches in diameter.
- Most standard sized cookie sheets can hold one dozen cookies at a time (you will want to space them out at least 2 inches apart), so you will have to bake these in batches.
- This cookie dough is sticker than most traditional cookie dough, so make sure you use a scoop or spoon.
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