Ingredients
- 1 1/2 sticks (3/4 cup) unsalted butter
- 1 cup + 2 tablespoons pumpkin puree
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 cups quick oats
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoon kosher salt
Blot the Pumpkin Puree
This is the most important step for getting the texture right. Spread the pumpkin puree on a plate lined with a few paper towels. Press down with more paper towels to absorb the excess water.
Keep replacing the towels and pressing until a fresh towel doesn’t immediately become saturated. The pumpkin will look less shiny and more dense once enough water has been removed.
This prevents the cookie dough from being too wet, which would result in a cakey texture.
Combine the Ingredients
Melt the butter in a small pot or in the microwave. In a large bowl, combine the melted butter, both sugars, and the blotted pumpkin puree. Stir everything together until it’s uniform. Add the egg yolk and vanilla extract and mix them in.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger. Add this dry mixture to the wet ingredients and stir until just combined. Finally, add the quick oats and stir until they are evenly distributed.
Shape and Bake the Cookies at 350F
Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop out balls of dough, about the size of a ping-pong ball, and roll them smooth. Place them on the baking sheets with some space in between.
These cookies won’t spread much on their own, so use the bottom of a glass or your palm to flatten each ball slightly.
Bake for ~14 minutes, or until the edges are just beginning to brown. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack.
Chewy Pumpkin Oatmeal Cookies
Ingredients
- 1 1/2 sticks unsalted butter 3/4 cup
- 1 cup + 2 tablespoons pumpkin puree
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 cups quick oats
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoon kosher salt
Instructions
- Spread pumpkin puree on paper towel-lined plate. Press with additional towels until moisture is absorbed and puree becomes dense.
- Melt butter. Mix with both sugars and blotted pumpkin until uniform.
- Stir in egg yolk and vanilla extract.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, and ginger in separate bowl.
- Combine wet and dry ingredients until just mixed. Fold in quick oats.
- Preheat oven to 350°F. Line baking sheets with parchment.
- Roll dough into ping-pong sized balls. Place on sheets and flatten slightly with glass bottom.
- Bake 14 minutes until edges begin to brown.
- Cool on sheets 5 minutes, then transfer to wire rack.