These Pumpkin Oatmeal Cookies are a fall favorite! It’s never a bad idea to include the flavor of pumpkin in a cookie. These homemade cookies are an incredible twist to the classic oatmeal raisin version. The best part is they are made completely from scratch. With hints of cinnamon and molasses, these fall themed oatmeal cookies taste phenomenal. This recipe is soft and chewy with loads of flavor. It’s the perfect dessert for your holiday table.
One of my favorite cookies are oatmeal cookies. They are just so darn tasty and versatile. Add in dried fruit, chocolate chips, or candies, and you have a great snack.
Last year, I made the best oatmeal raisin cookies I’ve ever had. So this year I wanted to add a pumpkin version to the archives. One that is perfectly soft and chewy just like my favorite oatmeal cookies.
One of the key tips when baking with pumpkin is to drain some of the liquid out of the puree. I do this more times than not when I’m using canned pumpkin in cookies. I also do this when making pumpkin cheesecake.
The process for the cookies is easy and the most time-consuming part of making them is chilling the dough. This is a step that can’t be skipped. The must be cold going into the oven, otherwise, the cookies will spread too thin.
Chilling the dough also makes it easier to handle when rolling it out into balls. If the dough starts to stick to your hands while rolling, you can moisten them with a little water.
I like to keep the cookies simple when it comes to spices. I didn’t want to drown out the notes of pumpkin so for this recipe I used only a small amount molasses and cinnamon. If you want more cozy spices, try adding a dash of ginger and nutmeg.
If you’re in the mood for a fall treat, definitely give my recipe for pumpkin oatmeal cookies a try!
Pumpkin Oatmeal Cookies
- 3/4 cup canned pumpkin puree
- 2/3 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 tablespoon unsulphered molasses
- 1 teaspoon vanilla extract
- 1 and 3/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 cups quick cooking oats
Take 4 connected sheets of paper towels and fold it in half. Lay the folded paper towels across a baking sheet. Spread the pumpkin puree in an even layer over the paper towels and set aside.
In a large mixing bowl, beat together the butter and sugars together until light and fluffy. Add the egg yolk and beat until combined. Beat in the molasses and vanilla.
Lift one of the shorter sides of the paper towel slightly and gently scrape the pumpkin puree loose. Lift the edge of the paper towel a little higher and give it a gentle shake. The puree should begin to roll down the paper towel and form a log. Scrape loose as needed. Transfer the puree to the mixing bowl with the butter mixture and beat on low speed until well incorporated.
In a separate bowl, combine the flour, cinnamon, baking soda and salt. Stir with a whisk. Add the flour mixture to the pumpkin mixture, beat on low speed just until combined. With a silicone whisk, gently stir in the oats. Cover the bowl with plastic wrap and refrigerate for at least 2 hours. (The dough can be refrigerated for up to 3 days before using.)
Preheat the oven to 350ºF. Line a baking sheet with a silicone mat or parchment paper. Set aside.
Roll the dough out into 1 tablespoon sized balls. Place the dough balls 2 inches apart on the prepared pan. Bake for 12 to 14 minutes. Allow the cookies to cool on the pan for 2 minutes; transfer to a wire rack to cool completely.