Why Make This Recipe
Pumpkin Oat Cookies are the perfect treat for fall or anytime you want a delicious and wholesome snack. These cookies combine the warm flavors of pumpkin and spices with the heartiness of oats. They are soft, chewy, and packed with chocolate chips, making them a delightful indulgence. Plus, they are easy to whip up and are a great way to use pumpkin puree, especially during pumpkin season.
How to Make Pumpkin Oat Cookies
Ingredients:
- 1 cup all-purpose flour
- 1 1/2 cups rolled oats
- 1 teaspoon baking soda
- Pinch of salt
- 1/2 tablespoon pumpkin pie spice
- 1/3 cup coconut oil (or lightly melted butter)
- 3/4 cup pumpkin puree
- 1/3 cup maple syrup
- 1/3 cup brown sugar
- 1 teaspoon vanilla
- 1 large egg
- 1/2 cup white chocolate chips
- 1/2 cup dark chocolate chips
Directions:
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, combine the flour, rolled oats, baking soda, salt, and pumpkin spice.
- In another bowl, mix the coconut oil (or lightly melted butter), pumpkin puree, maple syrup, brown sugar, vanilla, egg, and pumpkin pie spice until well combined.
- Pour the liquid ingredients into the dry ingredients and mix until smooth.
- Add in the chocolate chips and stir until they’re evenly distributed in the dough.
- Spoon the cookie dough onto a parchment-lined baking sheet and gently press down each cookie to flatten.
- Bake for about 15 minutes, then let them cool before enjoying!
How to Serve Pumpkin Oat Cookies
These cookies are delightful on their own, but you can also serve them warm with a glass of milk or a cup of tea. They make a fantastic dessert after dinner or a sweet snack for any time of the day. If you want to impress your friends, serve them alongside a scoop of vanilla ice cream.
How to Store Pumpkin Oat Cookies
Store your Pumpkin Oat Cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can store them in the refrigerator. These cookies can also be frozen for up to three months. Just make sure to wrap them well before freezing.
Tips to Make Pumpkin Oat Cookies
- For chewier cookies, let the dough rest for about 10-15 minutes before baking.
- If you prefer a more pronounced pumpkin flavor, you can increase the amount of pumpkin puree slightly.
- Feel free to mix in your favorite nuts or seeds for added crunch and nutrition.
Variation
You can change up the chocolate chips by using all white or dark chocolate. You could also add dried cranberries or raisins for a fruity twist. For a nutty flavor, consider adding chopped walnuts or pecans.
FAQs
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture of the cookies may be slightly different.
Can I make these cookies vegan?
Yes, you can substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water), and use maple syrup as your sweetener.
Is it okay to use fresh pumpkin puree?
Absolutely! Fresh pumpkin puree will work well. Just make sure it’s well-drained for the best cookie texture.
Pumpkin Oat Cookies
Ingredients
Method
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, combine the flour, rolled oats, baking soda, salt, and pumpkin pie spice.
- In another bowl, mix the coconut oil (or melted butter), pumpkin puree, maple syrup, brown sugar, vanilla, egg, and pumpkin pie spice until well combined.
- Pour the liquid ingredients into the dry ingredients and mix until smooth.
- Add in the chocolate chips and stir until they are evenly distributed in the dough.
- Spoon the cookie dough onto a parchment-lined baking sheet and gently press down each cookie to flatten.
- Bake for about 15 minutes, then let them cool before enjoying!
