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Pumpkin Oatmeal Cookies – Healthy, Soft and Chewy Recipe

Pumpkin Oatmeal Cookies - Healthy, Soft and Chewy Recipe
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★★★★★

4.8 from 22 reviews

Delight in these healthy Pumpkin Oatmeal Cookies that are soft, chewy, and packed with warm autumn spices. Made with wholesome ingredients like pumpkin purée, oats, and whole wheat flour, these cookies offer a nutritious twist on a classic treat. Perfect for a cozy snack or a festive dessert, they are subtly sweetened with brown sugar and honey, and can be enhanced with optional nuts for added crunch.

Ingredients

Scale

Wet Ingredients

  • 3/4 cup (180g) pumpkin purée
  • 1/4 cup (60g) butter
  • 1/3 cup (65g) brown sugar
  • 1 tbsp (20g) honey
  • 1 large egg
  • 1 tsp (5g) vanilla extract

Dry Ingredients

  • 1 cup (100g) old-fashioned rolled oats
  • 3/4 cup (100g) all-purpose flour or 90g whole wheat flour
  • 1 tsp (3g) ground cinnamon
  • 1/2 tsp (2g) ground ginger
  • 1/4 tsp (1g) nutmeg
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1g) salt

Optional Add-ins

  • 1/4 cup (30g) chopped pecans or walnuts

Instructions

  1. Preheat and Prepare Baking Sheet

    Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

  2. Mix Dry Ingredients

    In a medium bowl, combine the oats, flour, cinnamon, ground ginger, nutmeg, baking soda, and salt. Stir until evenly mixed to infuse the spices throughout the cookie base.

  3. Cream Butter and Sweeteners

    In a separate bowl, blend the butter, brown sugar, honey, and vanilla extract using a mixer or whisk until the mixture becomes creamy and smooth.

  4. Add Egg

    Incorporate the large egg into the creamed mixture and beat until fully combined for a uniform texture.

  5. Combine Pumpkin Purée

    Mix in the pumpkin purée thoroughly, ensuring the batter is smooth and well-blended.

  6. Incorporate Dry Ingredients

    Add the dry oat and flour mixture to the wet ingredients and stir gently until just combined to avoid overmixing, which could toughen the cookies.

  7. Fold in Nuts

    If using, fold in the chopped pecans or walnuts carefully for added crunch and flavor.

  8. Optional Dough Chilling

    For softer cookies, chill the dough in the refrigerator for 30 minutes before baking. This step is optional but recommended for better texture.

  9. Portion Dough

    Use an ice cream scoop or tablespoon to portion out equal amounts of dough, then place them on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.

  10. Shape Cookies

    Slightly flatten each dough portion, as the cookies do not spread much during baking.

  11. Bake Cookies

    Bake in the preheated oven for 10-12 minutes until the cookies are set, lightly golden around the edges, yet still soft in the center.

  12. Add Nut Topping

    While the cookies are still warm, sprinkle with extra toasted nuts on top to enhance flavor and crunch.

  13. Cool and Serve

    Allow the cookies to cool on the baking sheet for 5 minutes to firm slightly, then transfer them to a wire rack. They will remain soft and chewy inside once completely cooled.

Notes

  • For a healthier option, substitute all-purpose flour with whole wheat flour.
  • Chilling the dough before baking helps the cookies stay softer and thicker.
  • Feel free to add chocolate chips or dried fruit instead of nuts for variety.
  • Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
  • Use fresh pumpkin purée or canned pure pumpkin; avoid pumpkin pie filling which contains added sugars and spices.

Nutrition

Keywords: pumpkin oatmeal cookies, healthy cookies, soft chewy cookies, autumn recipes, fall desserts, pumpkin recipes, oatmeal desserts

Find it online: https://cheframiflavor.com/pumpkin-oatmeal-cookies-healthy-soft-and-chewy-recipe/