Everywhere you go, the atmosphere is all things pumpkin. All the porches, coffee shops, Instagram feeds, and get-togethers are rolling in pumpkin.
Because I live in the land of snow-in-October (Minneapolis Friends, don’t look at Friday’s forecast)…because of the this, baking is my cold weather therapy. All the ultra-crispy apple crisps and best-ever pumpkin spice bread make wearing ear muffs worth it.
Whether you’re a pumpkin aficionado or not, we think you’ll find these Chewy Pumpkin Oatmeal Cookies worth every single bite. Every thick, chewy cookie is teeming with fall spices and everything autumn.
These Pumpkin Oatmeal Cookies are easy, incredibly flavorful, and and even healthy-ish. Because all those whole oats absolutely count…
Several autumns ago, I made these Soft Pumpkin Spice Cookies that vanished instantly after being served.
For too many years to count, I’ve been dishing up this New York Style Pumpkin Cheesecake that rivals (better than?) Cheesecake Factory’s iconic pumpkin cheesecake. I’m just repeating what people tell me.
And how does one improve on classic snickerdoodles except to make Pumpkin Snickerdoodles?
I’ve got an arsenal of pumpkin goodies already and wasn’t sure how much gourd baking I’d be doing this fall. But of course I caved and made these Pumpkin Oatmeal Cookies – like 3x last week. For reals.
I did share my last batch of these cookies with a friend, who in turn gave me a luscious loaf of her pumpkin bread. So we kinda swapped sweets. That’s true friendship 😇
Happy baking, Friends.
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Chewy Pumpkin Oatmeal Cookies Recipe
Chewy Pumpkin Oatmeal Cookies are ultra chewy, not cakey. They’re easy, flavorful, and even healthy-ish. The dough freezes well for last-minute fresh baked cookies anytime.
- 1/2 cup butter, softened but not melty
- 1 cup brown sugar, packed
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/2 cup canned pumpkin puree
- 1 1/2 cup old fashioned whole oats
- 1 1/4 cup (7 oz) all purpose flour
- 1/2 tsp table salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp allspice
- 6 oz white chocolate chips
- 2/3 cup chopped, roasted pecans
- In a large bowl, use the paddle attachment of an electric mixer to cream together the butter, sugar, egg yolk, vanilla, and pumpkin on medium low speed until incorporated.
- In a separate bowl, use a hand whisk to gently whisk together the oats, flour, salt, baking powder, baking soda, pumpkin pie spice, and allspice. Use a rubber spatula to fold the dry ingredients into the wet ingredients, just until no dry flour streaks remain (don’t over mix.) Fold in the white chocolate chips and pecans. Cover and chill dough at least 1 hour or until firm enough to handle.
- Preheat oven to 350F with rack on lower middle position. Line baking sheets with silicone liners or parchment paper. Form rounded 1 TB dough balls and place at least 2 inches apart on lined baking sheets. Flatten dough balls to the shape of a cookie, as these will not spread out too much in oven. Bake about 9 minutes, or just until edges are lightly browned and center seems slightly undercooked. Cookies will set upon cooling. Let cookies cool about 5 minutes before carefully transferring to wire rack to finish cooling.
- Category: cookies, desserts
Falling for Pumpkin: