It is the end of September, the beginning of October, the air is getting crisper and the leaves are getting brighter... which means it officially pumpkin season! These Pumpkin Oatmeal cookies are going to fill all of your pumpkin cravings. Chewy and gooey and thick in the center yet a little crisp on the edges. filled with oats, cinnamon, ginger and nutmeg. But the best part.... the addition of the butterscotch chips adding that extra sweet bit. These are going to be your go to fall cookie.
HOW TO BAKE PUMPKIN OATMEAL COOKIES
In the bowl of a stand mixer or hand mixer start by beating your butter until soft. Then add your sugar and brown sugar and mix. add your eggs pumpkin and vanilla and mix. then add your dry ingredients; flour, oats, salt spices and baking soda. mix on slow until evenly combined. fold in your butterscotch chips. Now roll out your cookie balls using a large cookie scoop. place balls on a cookie sheet with parchment paper. lightly press down each ball slightly. place cookies in the freezer for 30 minutes. Then Bake cookies at 375 for 12 minutes. It is as simple as that
HOW TO STORE PUMPKIN OATMEAL COOKIES
Pumpkin oatmeal cookies are kept best stored in a zip lock bag or air tight container in the fridge for up to 5 days.
PUMPKIN OATMEAL COOKIE INGREDIENTS/ SUBSTITUTIONS
pumpkin. Canned pumpkin gives these cookies that pumpkin fall flavor. make sure to use canned pumpkin and NOT canned pumpkin pie mix.
oats. I always use old fashioned oats. They are chewier and hardier in flavor and texture. but you can sub for quick oats if you must just know they wont taste like hearty oatmeal cookies.
flour. I always use all purpose un-bleach flour.
spices. These cookies have cinnamon, ginger, nutmeg, clove and salt. These combo of spices really highlight the pumpkin and scream fall.
baking soda. baking soda helps these cookies rise but not too much like a cake would.
brown sugar. I use mostly brown sugar because the addition of the molassas makes these cookies chewier and thicker.
granulated sugar. white sugar is also needed. if you do not have any you can sub this for some more brown sugar but i wouldn't recommend it the other way.
egg. This recipe only calls for one egg. mostly because we added so much moisture with the pumpkin that we can only afford one egg. helps with texture and rise.
vanilla. i always use real vanilla extract. adds great flavor.
Butter. I always use salted butter because that extra layer of salt always adds depth of flavor to my cookies. obviously unsalted is fine too. make sure it is softened first.
butterscotch. This is optional. I think they had a depth of flavor and highlight the pumpkin so well. you could just leave this out or add other mix ins such as dried cranberries, white chocolate, or pumpkin seeds.
Lastly, if you try out this recipe, be sure to leave a comment/rating on how they turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!
Pumpkin Oatmeal Cookies
Ingredients
- 4 Cups flour
- 3 cups oats
- 2 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon clove
- 1 teaspoon salt
- 1 cup canned pumpkin
- 1 ½ cup salted butter
- 1 egg
- 1 ¾ cup brown sugar
- 2 teaspoon vanilla
- ¾ cup sugar
- 1 cup butterscotch chips
Instructions
- In the bowl of a stand mixer beat your butter until soft. Add your sugar and brown sugar and whisk until combined. Then add your egg, pumpkin, and vanilla. Mix until combined.
- In the same bowl add your flour, oats, baking soda, cinnamon, ginger, nutmeg, clove, salt. Mix on slow until evenly combined.
- Using a spatula fold in your butterscotch chips.
- Line your cookie sheet with parchment paper. Roll out your cookies using a large cookie scoop or about 1 heaping spoons worth of dough. Roll each into a ball and place on cookie sheet. Make sure to spread them out to leave room for them to grow. Using your fingers, slightly press down on the tops of your cookies (Not too much).
- place cookie sheet into the freezer to chill for about 30 minutes. This is crucial. Pre-heat oven to 375 degrees
- Bake cookies for 12 minutes on the center rack. They should looked fully cooked in the center and slightly crisp on the edges.
- Enjoy!
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