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To make delicious pumpkin oatmeal cookies, gather these simple ingredients: - 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 1/2 cups rolled oats - 1 cup all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1/2 cup dark chocolate chips (optional) - 1/2 cup chopped walnuts (optional) You can customize your cookies with fun add-ins. Here are some ideas to try: - Dried fruit: Add raisins or cranberries for sweetness. - Nuts: Use pecans or almonds for crunch. - Spices: Try ginger or allspice for extra warmth. - Chocolate: Mix in white or milk chocolate chips for a twist. These cookies are both tasty and satisfying. A single cookie has around: - Calories: 120 - Fat: 6g - Carbohydrates: 18g - Protein: 2g - Fiber: 1g This recipe makes about 24 cookies, so you can enjoy them while sharing with friends! You can find the full recipe to get started on your baking adventure! To start, gather your ingredients. This makes the process smooth and fun. First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a big bowl, cream the softened butter with brown sugar and granulated sugar. Keep mixing until it is light and fluffy. Next, add the canned pumpkin puree, egg, and vanilla extract. Beat this mixture until it is well combined. In another bowl, whisk the rolled oats, all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Slowly mix the dry ingredients into the wet mixture. Stir gently until just combined. If you like, fold in dark chocolate chips or chopped walnuts for more flavor. Once your dough is ready, drop heaping tablespoons onto the lined baking sheet. Space each dollop about 2 inches apart. This helps them bake evenly. Now, place the baking sheet in the oven. Bake for 12-15 minutes. The edges should be lightly golden. The centers may look a bit underbaked, but don't worry! They will firm up as they cool. To bake perfect cookies, remember these tips. Use room temperature butter for easy mixing. Don't overmix the dough; this keeps cookies soft. If you want chewier cookies, chill the dough for 30 minutes before baking. Lastly, let the cookies cool on the baking sheet for 5 minutes. Then, move them to a wire rack to cool completely. These steps will help you achieve delicious and beautiful pumpkin oatmeal cookies. For the full recipe, you can refer to the link above. When baking cookies, there are some common mistakes to watch for. First, don’t skip the creaming step. Creaming butter and sugars well makes cookies fluffy. If you mix too long, your cookies might flatten. Measure your flour correctly. Too much flour makes cookies dry. Always check your oven's temperature. An oven that's too hot can burn the edges. Finally, let your cookies cool too. Cooling helps them firm up. To make chewy cookies, use more brown sugar. Brown sugar has moisture that keeps cookies soft. Adding an egg yolk also helps with chewiness. If you want crisp cookies, use more granulated sugar. You can also bake them longer. The edges should be golden brown. For a mix, bake for the right time and use both sugars. This gives you a nice balance of chewy and crispy. Mix-ins can take your cookies to a new level! Try adding chocolate chips, nuts, or dried fruit. Each adds a unique taste and texture. For a fun twist, add spices like ginger or clove. You can also use seeds like pumpkin or sunflower for crunch. If you want a sweet kick, sprinkle in some toffee bits. This variety makes each bite exciting. Check out the full recipe to explore these options! {{image_2}} To make gluten-free pumpkin oatmeal cookies, swap regular flour for a gluten-free blend. Look for a blend that includes xanthan gum. This will help bind the cookies together. You can also check if your oats are certified gluten-free. They often contain traces of gluten from processing. The flavor will remain rich and delicious, ensuring everyone can enjoy them. For vegan pumpkin oatmeal cookies, replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Use coconut oil or vegan butter instead of regular butter. This keeps the cookies moist and flavorful. You will still get that lovely pumpkin taste, and they will be a hit at any gathering. You can add different spices to your cookies for a unique twist. Try ginger, allspice, or cloves for more warmth. Adjust the sweetness by using maple syrup or honey instead of granulated sugar. If you want a hint of chocolate, add cocoa powder or dark chocolate chips. These small changes create a fun flavor adventure while keeping the cookies soft and chewy. For the full recipe, check out the details above. To keep your pumpkin oatmeal cookies fresh, store them in an airtight container. Use a container that seals well to block moisture and air. Layer parchment paper between the cookies to prevent them from sticking together. This method helps them stay soft and delicious longer. You can freeze these cookies for later enjoyment. To freeze, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer-safe bag. Make sure to remove as much air as possible. To thaw, simply leave them at room temperature for about 30 minutes. You can also microwave them for a few seconds if you're in a hurry. If stored properly, pumpkin oatmeal cookies stay fresh for about a week at room temperature. In the refrigerator, they can last up to two weeks. When frozen, they remain good for about three months. Enjoy your cookies while they are fresh for the best taste! For the full recipe, check out the details above. You can use coconut oil or applesauce. Both add moisture and flavor. Coconut oil gives a nice richness. Applesauce makes the cookies softer. You can also try vegan butter. Just keep the same amount for best results. If you want less fat, applesauce is a great choice. Yes, you can use quick oats. They will change the texture a bit. Quick oats make softer cookies. Rolled oats add a chewier bite. If you like a softer cookie, quick oats work well. Just remember, the cooking time may be shorter. Keep an eye on the cookies while baking. To make these cookies healthier, you can reduce the sugar. Try using half the amount of brown sugar. You can also use whole wheat flour instead of all-purpose flour. Adding nuts or seeds boosts nutrition too. For a lower fat option, use applesauce instead of butter. These changes keep the cookies tasty! Don't forget to check out the Full Recipe for more tips. You learned how to make tasty pumpkin oatmeal cookies by following our step-by-step guide. We covered key ingredients, baking tips, and helpful variations. Don't be afraid to try new flavors or add-ins. Remember, storing your cookies properly will keep them fresh longer. Enjoy your baking journey! It’s fun to make treats that taste good and feel good. Happy baking!

Pumpkin Oatmeal Cookies

Indulge in the delightful flavors of fall with these Pumpkin Bliss Oatmeal Cookies! Bursting with pumpkin puree, warm spices, and optional chocolate chips or walnuts, these cookies are soft, chewy, and absolutely irresistible. Perfect for any gathering or a cozy night in, they will become a seasonal favorite. Ready to bake? Click through for the full recipe and enjoy the sweet taste of autumn!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 1/2 cups rolled oats

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup dark chocolate chips (optional)

1/2 cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add the pumpkin puree, egg, and vanilla extract to the sugar mixture. Beat until well combined.

        In another bowl, whisk together the rolled oats, flour, baking soda, cinnamon, nutmeg, and salt.

          Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in chocolate chips and walnuts for extra flavor and texture.

            Drop heaping tablespoons of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

              Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.

                Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 min | Total Time: 30 min | Servings: 24 cookies

                    - Presentation Tips: For a festive touch, dust the cooled cookies lightly with powdered sugar and place them on a decorative platter, garnished with a sprinkle of cinnamon.