Who does not love fresh baked cookies!?! These cookies use pumpkin – a perfect way to use fresh pumpkin puree! And the warming scent of cinnamon mixed with the pumpkin when baking, smells like a pumpkin pie met oatmeal cookies. It fills the kitchen with the most delicious aroma that everyone will want a fresh cookie hot from the oven.
These pumpkin cookies have been in my family for many years, so it is a tried and true recipe! These cookies stay moist and almost resemble a muffin. They can be baked and placed in the freezer for a later date (in between layers of parchment to avoid sticking), or the batter can be made into cookies, froze and then baked fresh anytime you want cookies! You can also add your favorite mix-ins like chocolate chips, raisins, cranberries, pumpkins seeds or nuts. They are delicious with a glass of milk for dessert, tossed into a school lunch or eaten with a cup of coffee or tea in the afternoon. Any which way you eat them, they are sure to be a family fall-time favorite!
Let’s get started.
First we need to mix up the cookie dough! I have used half butter, half oil whenever I did not have enough butter and the recipe turned out great, although more flour was required. You can also substitute half of the butter for applesauce.
Cream together the butter and both sugars. Then mix in the egg, vanilla, and pumpkin. Stir well. Toss in the remaining ingredients and mix well. If the mixture seems too thin, add 1/2 cup more flour at a time. This batter will resemble more of a thicker muffin batter than a regular cookie dough.
Drop by spoonfuls onto a cookie sheet. You can also line the cookie sheet with parchment. Bake at 350F for 8 to 10 minutes or until edges are golden.
Remove from oven. Let sit just a few minutes before loosening cookies with a spatula/turner. Let cool.
Store in an airtight container. Cookies will remain moist. If you may not eat them quickly, store in refrigerator for up to 5 days.
We used both milk chocolate chips and semisweet chocolate chips but you can add your favorites!
These cookies are perfect for a cool fall day! They are always a favorite in our house!
Pumpkin Oatmeal Cookies
1 cup butter
1 cup granulated sugar
1 cup brown sugar
1 egg
1 tsp vanilla
1 cup pumpkin puree
2 cups flour
1 cup oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup chocolate chips or raisins
Cream butter and both sugars together. Add egg and vanilla. Stir well. Add in pumpkin and mix. Add remaining ingredients and stir until combined. This mixture will be a bit more loose compared to other cookie recipes. Drop by spoonful onto cookie sheet. Bake at 350F for 8 to 10 minutes or until edges begin to brown. Let cool slightly, loosen cookies and then let cool completely. Store in an airtight container and leave on counter or freeze.
enjoy from Our City Homestead to yours