If you’re craving a delicious, soft, and chewy fall treat, these Pumpkin Oatmeal Cookies are the perfect recipe to try. Bursting with warm spices and a rich pumpkin flavor, these cookies offer a seasonal twist on a classic favorite. They’re not only easy to make, but they also cater to various dietary needs with a gluten-free and dairy-free option. Whether you enjoy them with a warm drink or as a midday snack, these cookies are sure to be a hit!
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Why These Pumpkin Oatmeal Cookies Stand Out
What makes these Pumpkin Oatmeal Cookies irresistible? It’s the perfect combination of soft texture, chewy oats, and seasonal spices. The use of pumpkin puree adds a healthy element while ensuring the cookies stay moist and tender. Plus, the spices — cinnamon, nutmeg, ginger, allspice, and cloves — enhance the fall experience with every bite. Whether you’re baking for a family gathering or just for yourself, these cookies are an easy, festive treat that everyone will love.
Ingredients for Soft Pumpkin Oatmeal Cookies
To create these soft and chewy pumpkin oatmeal cookies, you’ll need the following ingredients:
- Gluten-Free Flour (or regular flour): Provides the base of the dough, contributing to the cookies’ texture.
- Baking Soda: Helps the cookies rise and achieve their soft, pillowy texture.
- Salt: Enhances the flavors in the cookies and balances out the sweetness.
- Pumpkin Spice Seasoning: Adds the classic fall flavors of cinnamon, nutmeg, and cloves.
- Butter or Coconut Oil: Gives the cookies richness and moisture. Coconut oil can be used for a dairy-free version.
- Brown Sugar (or Coconut Sugar): Adds sweetness and depth to the cookies.
- Sugar: Enhances the sweetness while allowing the other flavors to shine through.
- Pumpkin Puree: Gives the cookies their moist texture and a rich, earthy flavor.
- Vanilla Extract: Adds a subtle sweetness that complements the pumpkin spice.
- Egg: Helps bind the ingredients together and gives the cookies structure.
- Rolled Oats (certified gluten-free): Provides texture and chewiness to the cookies.
Alternative Ingredient Suggestions
If you’re missing some ingredients or want to adjust the recipe for dietary preferences, here are some alternatives:
- Coconut Oil instead of Butter: Use coconut oil for a dairy-free version of these cookies. It will still provide a great texture and a slight coconut flavor.
- Maple Syrup instead of Brown Sugar: For a more natural sweetener, you can replace brown sugar with maple syrup. Just make sure to reduce the liquid content elsewhere in the recipe to maintain the correct consistency.
Step-by-Step Instructions for Making Pumpkin Oatmeal Cookies
Follow these simple steps to create your perfect batch of Pumpkin Oatmeal Cookies:
- Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Prepare Dry Ingredients: In a small bowl, combine the gluten-free flour (or regular flour), baking soda, salt, and pumpkin spice seasoning. Stir until fully mixed.
- Mix Wet Ingredients: In a large bowl, cream together the butter (or coconut oil) with brown sugar and white sugar until the mixture is smooth and creamy. This should take about 1-2 minutes.
- Add Pumpkin and Egg: To the wet mixture, add the pumpkin puree, vanilla extract, and egg. Blend briefly to combine without overmixing.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until well combined. The dough should be thick and slightly sticky.
- Add Oats: Fold in the rolled oats until evenly distributed throughout the dough.
- Shape the Cookies: Scoop spoonfuls of dough onto the prepared baking sheets. For a thicker, pillow-like cookie, leave the dough as is. For a flatter cookie, gently press the dough with a spatula to spread it out.
- Bake: Bake the cookies for 12-14 minutes, or until the edges are set, and the tops of the cookies are slightly firm. Allow them to cool before enjoying!
Tips & Tricks for Perfect Pumpkin Oatmeal Cookies
- Don’t Overmix the Dough: When combining the dry and wet ingredients, mix just until combined to avoid dense cookies.
- Check for Doneness: Keep an eye on the cookies toward the end of the baking time. The tops should be set, and the edges lightly browned, but the center will remain soft.
- Storing Leftovers: These cookies are best stored in the fridge to maintain their softness. They can last up to a week when refrigerated. Alternatively, freeze them for up to a month to enjoy later.
Pairing Ideas and Variations
These soft Pumpkin Oatmeal Cookies pair perfectly with a cup of hot tea or a fall-inspired latte. If you’re looking to switch things up, here are a few variations to try:
- Add-ins: Throw in some dairy-free chocolate chips, raisins, or chopped nuts for extra texture and flavor.
- Spicy Version: Adjust the spices to your liking. Add extra cinnamon or a pinch of cayenne for a kick!
- Make Ahead: Prepare the dough and freeze it in cookie dough balls. When ready to bake, simply add a few minutes to the baking time if baking from frozen.
Why Pumpkin Oatmeal Cookies are a Fall Favorite
These cookies are more than just a seasonal treat — they’re an easy, comforting snack that’s packed with flavor. With the versatility to be gluten-free, dairy-free, or made with regular ingredients, this recipe caters to various dietary needs while still delivering that classic pumpkin spice goodness.
By choosing wholesome ingredients like oats and pumpkin puree, these cookies are a great way to indulge in a sweet treat while still feeling good about what you’re eating. Make them for a fall celebration, a cozy day at home, or just because you love pumpkin-flavored everything!
Conclusion
In conclusion, these soft Pumpkin Oatmeal Cookies are the ultimate fall treat that combines the rich flavors of pumpkin with the comforting chewiness of oats. Whether you’re preparing them for a family gathering, a holiday dessert, or just a cozy afternoon snack, they’re sure to be a crowd-pleaser. The best part is that you can easily customize the recipe to suit your dietary preferences, including making them gluten-free and dairy-free without compromising on flavor. So, preheat your oven, gather your ingredients, and enjoy baking this simple yet delicious pumpkin delight!
FAQs About Soft Pumpkin Oatmeal Cookies
Can I make these Pumpkin Oatmeal Cookies without oats?
Yes, you can! If you prefer a smoother texture or don’t have oats on hand, you can substitute them with additional gluten-free flour. However, the oats do add a nice chewiness and texture, so the cookies may turn out a bit different in texture but still delicious.
How do I make these cookies vegan?
To make these Pumpkin Oatmeal Cookies vegan, simply substitute the egg with a flax egg or chia egg (mix 1 tablespoon of ground flax or chia seeds with 2.5 tablespoons of water, let sit until gelled). You can also use dairy-free butter or coconut oil in place of regular butter.
Can I freeze Pumpkin Oatmeal Cookies for later?
Yes, these cookies freeze wonderfully! After baking and cooling, place them in an airtight container or freezer bag, and store them in the freezer for up to a month. To enjoy them, simply let them thaw at room temperature or reheat them in the microwave.
More Relevant Recipes
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Soft Pumpkin Oatmeal Cookies
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These soft Pumpkin Oatmeal Cookies are the perfect fall treat, filled with pumpkin puree, oats, and warm spices. They are easy to make and can be tailored to fit gluten-free and dairy-free diets. With a chewy texture and a hint of sweetness, they make the ideal snack or dessert for the season.
Ingredients
- 1 cup gluten-free all purpose flour (or regular flour)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp pumpkin spice seasoning
- 1/2 cup butter, or coconut oil (for dairy-free)
- 1/2 cup brown sugar (or coconut sugar)
- 1/4 cup sugar
- 1/2 cup pumpkin puree
- 1 tsp vanilla
- 1 egg
- 1 cup rolled oats (certified gluten-free)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, combine the gluten-free flour, baking soda, salt, and pumpkin spice seasoning.
- In a large bowl, cream together the butter (or coconut oil) with brown and white sugar until smooth and creamy.
- Add the pumpkin puree, vanilla extract, and egg to the wet ingredients and mix briefly.
- Gradually add the dry ingredients to the wet mixture and stir until well combined.
- Fold in the rolled oats until evenly distributed.
- Scoop spoonfuls of dough onto the prepared baking sheets. Leave the dough as is for thick cookies, or gently press the dough with a spatula for thinner cookies.
- Bake for 12-14 minutes or until the edges are set and the tops are firm. Allow to cool before serving.
Notes
- If you want a vegan version, substitute the egg with a flax egg or chia egg (1 tbsp flax/chia seeds + 2.5 tbsp water, let rest until gelled).
- For a dairy-free option, use coconut oil instead of butter.
- Store leftovers in the fridge for up to 1 week or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 129 kcal
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
