Can I make these Pumpkin Oatmeal Cookies without oats?

Yes, you can omit the oats for a different texture, though the cookies will be slightly less chewy. You could substitute the oats with extra flour for a more traditional cookie texture. However, the oats contribute to the distinct texture and heartiness of these cookies, so we recommend keeping them if possible.

Can I use a different type of flour in this recipe?

Yes! If you're not looking to make these gluten-free, you can use all-purpose flour in place of gluten-free flour. For a more unique flavor, you could even experiment with almond flour or coconut flour, but be mindful that these flours may change the cookie's texture. For coconut flour, you’ll need to reduce the amount and increase the liquid to adjust for its absorbent properties.

Can I freeze these Pumpkin Oatmeal Cookies?

Absolutely! These cookies freeze well. To freeze, allow the cookies to cool completely, then place them in an airtight container or freezer bag. They’ll stay fresh in the freezer for up to 3 months. When you’re ready to enjoy them, let them thaw at room temperature or warm them up in the oven for a few minutes.

Pumpkin Oatmeal Cookies: Best Soft Recipe

Soft Pumpkin Oatmeal Cookies

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These soft pumpkin oatmeal cookies are the perfect Fall treat! With a delightful blend of pumpkin puree, oats, and warm pumpkin spice seasoning, they bring all the cozy flavors of autumn in one easy-to-make cookie. Plus, they can be made gluten-free and have a dairy-free option, making them a versatile choice for all kinds of dietary preferences.

Author: Daisy
Prep Time: 10 mins
Cook Time: 14 mins
Total Time: 24 mins
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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1 cup gluten-free all-purpose flour (or regular flour)
1/2 tsp baking soda
1/4 tsp salt
1 tbsp pumpkin spice seasoning
1/2 cup butter, or coconut oil (for dairy-free)
1/2 cup brown sugar (or coconut sugar)
1/4 cup sugar
1/2 cup pumpkin puree
1 tsp vanilla
1 egg
1 cup rolled oats (certified gluten-free)

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Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a small bowl, combine the gluten-free flour, baking soda, salt, and pumpkin spice seasoning. Stir to combine.
In a large mixing bowl, beat together the butter (or coconut oil) and sugars for about 1-2 minutes until creamy.
Add the pumpkin puree, vanilla extract, and egg to the sugar mixture and mix until just combined.
Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated.
Gently fold in the rolled oats.
Using a cookie scoop or spoon, place 12 cookies per pan, spacing them evenly apart.
Optionally, flatten the cookies with a spatula for a classic cookie shape or leave them as mounds for a thicker, puffier texture.
Bake for 12-14 minutes, or until the edges are set and the tops are slightly firm.
Allow the cookies to cool on the baking sheets before transferring them to a wire rack.

Notes

For thicker cookies, leave the dough in mounds before baking.
Don’t overmix the dough once you add the dry ingredients; overmixing can lead to dense cookies.
To prevent the cookies from spreading too much, chill the dough for 30 minutes before baking.
Store leftover cookies in the fridge for longer shelf life, as the pumpkin puree can make them extra soft. They’ll stay fresh for up to a week.

Nutrition

Serving Size: 1 cookie
Calories: 129 kcal
Sugar: 12g
Sodium: 35mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 2g
Protein: 2g
Cholesterol: 20mg

Find it online: https://thecookingsisters.com/pumpkin-oatmeal-cookies-soft-fall-treat/