As October graces us with its crisp air and vibrant colors, it’s only fitting that our kitchens radiate the warmth of the season. Introducing these Chewy Oatmeal Pumpkin Cookies — a delightful twist to the traditional oatmeal cookies. Made with a blend of pumpkin puree and fragrant spices, these cookies are perfect for those who crave a softer, chewier texture over the cakey pumpkin cookie variants.
Why You Love These Chewy Pumpkin Cookies
- Nutrient-Dense Ingredients: Combining the goodness of oats with pumpkin ensures each cookie is packed with fiber, vitamins, and minerals. Oats are known for their heart-healthy properties, and pumpkin brings a burst of beta-carotene to the table.
- Naturally Sweetened: The inherent sweetness of pumpkin, combined with the added ingredients, means you can reduce the amount of added sugars, making these cookies a healthier treat option. Plus, the subtle earthiness of the pumpkin complements the nutty flavor of oatmeal beautifully.
- Perfectly Chewy Texture: The oats provide a delightful chewiness, while the moisture from the pumpkin ensures the cookies aren’t overly dry. Every bite offers a soft and satisfying texture that cookie lovers adore.
- Versatile & Customizable: These cookies can be easily adapted to suit your preferences. Want to add a hint of crunch? Toss in some nuts or seeds. Looking for a touch of sweetness? Consider adding dried fruits or a few chocolate chips. The base recipe is a canvas ready for your culinary creativity.
Ingredients for Chewy Pumpkin Cookies
- 1/2 cup butter, room temperature
- 1 cup canned pumpkin puree
- 2/3 cup brown sugar
- 1 egg
- 1/2 cup flour
- 2 cups of rolled oats
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
How to Make the Best Chewy Pumpkin Cookies
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter and brown sugar until smooth. Some might say this process resembles the foundation of a classic chocolate chip cookie.
- Beat in the egg until well combined.
- Stir in the pumpkin puree, ensuring it blends seamlessly into the mixture. If your puree seems too watery, consider pressing it between paper towels to remove some moisture.
- In a separate measuring cup or bowl, whisk together the flour, nutmeg, and cinnamon. For those who adore deeper flavors, you might opt to replace nutmeg and cinnamon with pumpkin pie spice.
- Gradually blend the dry ingredients into the wet mixture until just combined, careful not to overmix.
- Using a large cookie scoop, drop cookie dough balls onto a parchment-lined baking sheet, spaced appropriately.
- Bake in the preheated oven for 15-17 minutes, or until the edges begin to turn a golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
How to Tell When Pumpkin Cookies are Done Baking
To determine if pumpkin cookies are done baking, check for lightly golden edges and a set center. They should feel firm to a gentle touch but still slightly soft in the middle. Keep in mind that pumpkin cookies tend to remain soft and moist due to the pumpkin puree, so they might not brown as much as other cookie varieties. Allow them to cool on the baking sheet for a few minutes; they’ll continue to firm up as they cool.
Easy Variations of These Chewy Pumpkin Cookies
While this recipe celebrates the essence of chewy pumpkin cookies, you can easily make it reminiscent of pumpkin chocolate chip by folding in a handful of chocolate chips. If you’re looking for that added layer of sweetness, roll the cookie dough balls in a cinnamon sugar mixture before baking. For a richer flavor, brown the butter over medium heat before using. The nutty aroma of brown butter complements the pumpkin exquisitely.
How to Store Chewy Pumpkin Cookies
To store chewy pumpkin cookies, place them in an airtight container, separating layers with parchment paper to prevent sticking. Store at room temperature for up to 3 days. For longer freshness, consider refrigerating them, which can extend their shelf life for up to 7 days.
How to Freeze Pumpkin Cookies
Before freezing, ensure the pumpkin cookies have cooled entirely to room temperature. This prevents condensation from forming inside the storage bag or container, which could lead to ice crystals. Then, follow these simple steps:
- Single Layer Freeze: Place the cookies on a baking sheet in a single layer, ensuring they aren’t touching. Freeze them for about 1-2 hours or until they’re solid. This step ensures the cookies don’t stick together in the storage bag or container.
- Layer with Parchment: When transferring the cookies to a freezer-safe container or bag, separate layers of cookies using parchment paper to prevent them from sticking together.
- Seal & Label: Use a freezer-safe bag or an airtight container. Remove as much air as possible before sealing the bag. Label the bag or container with the cookie type and the date of freezing.
- Store & Enjoy: Keep the cookies in the freezer for up to 3 months for best quality.
.When you’re ready to enjoy, simply remove the desired number of cookies and allow them to thaw at room temperature for several hours or overnight.
Christopher’s Tip: When freezing baked goods, the quality is best maintained when they are frozen as soon after baking as possible.
Frequently Asked Questions
Is Pumpkin Puree The Same As Pumpkin Pie Filling
No, pumpkin puree and pumpkin pie filling are not the same. Pumpkin puree is simply pureed pumpkin without any added spices or sweeteners. On the other hand, pumpkin pie filling contains spices like cinnamon, nutmeg, and cloves, as well as added sugars. When following a recipe, it’s essential to use the specified product to achieve the intended flavor and texture.
Can I use Salted Butter for these Chewy Pumpkin Cookies
Yes, you can use salted butter for the chewy pumpkin cookies. In most cases, if the original recipe calls for unsalted butter, you may want to reduce or omit any additional salt in the recipe to avoid over-salting the cookies. Salted butter can slightly alter the flavor, but the cookies will still be delicious.
Can I use Fresh Pumpkin for Chewy Pumpkin Cookies
Yes, you can use fresh pumpkin for chewy pumpkin cookies. If opting for fresh pumpkin, roast or steam the pumpkin until tender, then puree it until smooth. Do note that fresh pumpkin might have more moisture than canned pumpkin puree, so you may need to adjust the wet ingredients or add a bit more flour to achieve the desired cookie consistency.
How Long Will Pumpkin Cookies Keep
Pumpkin cookies will keep fresh for up to 3 days when stored in an airtight container at room temperature. For longer freshness, consider refrigerating them, extending their shelf life to about a week.
Can Pumpkin Cookies Be Frozen
Yes, pumpkin cookies can be frozen. Once cooled completely, place them in a single layer on a baking sheet and freeze until solid. Then, transfer the cookies to freezer-safe bags or airtight containers, separating layers with parchment paper to prevent sticking. Properly stored, they can last in the freezer for up to 3 months. When ready to eat, allow them to thaw at room temperature.
Other Fall Inspired Cookies You Should Try
Final Thoughts
Many pumpkin cookie recipes tend to yield a cakey texture, but by using the right balance of ingredients, we’ve achieved the chewy consistency many cookie lovers yearn for. So, the next time someone says, “I wish for a chewy pumpkin cookie instead of a cakey one,” this is the recipe to share.
Indulge in the spirit of October with these chewy pumpkin delights. Whether enjoyed with a warm cup of spiced tea or savored just as they are, these cookies encapsulate the very essence of autumn in every bite.
Healthy Chewy Pumpkin Cookies
Dive into the flavors of fall with our healthy chewy pumpkin cookie recipe. Infused with the natural sweetness of pumpkin and a hint of warm spices, these cookies are not just a treat for the palate, but also a boon for your health. Made with wholesome ingredients, each bite offers a chewy texture and the nourishing goodness of pumpkin, making them a guilt-free indulgence for those crisp autumn afternoons.
Ingredients
- 1/2 cup butter, room temperature
- 1 cup canned pumpkin puree
- 2/3 cup light brown sugar
- 1 egg
- 1/2 cup flour
- 2 cups rolled oats
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter and brown sugar until smooth.
- Beat in the egg until well combined.
- Stir in the pumpkin puree, ensuring it blends seamlessly into the mixture.
- In a separate measuring cup or bowl, whisk together the flour, nutmeg, and cinnamon. For those who adore deeper flavors, you might opt to replace nutmeg and cinnamon with pumpkin pie spice.
- Gradually blend the dry ingredients into the wet mixture until just combined, careful not to overmix.
- Using a large cookie scoop, drop cookie dough balls onto a parchment-lined baking sheet.
- Bake in the preheated oven for 15-17 minutes, or until the edges begin to turn a golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With years of experience in the kitchen, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts. As a home decor enthusiast, he also likes to share simple DIY projects and simple tips for a beautiful home.
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