Chewy Pumpkin Oatmeal Cookies
These are soft, chewy pumpkin oatmeal cookies with a noticeable pumpkin flavor and warm spices. The recipe relies on blotting the pumpkin puree to manage moisture, which is key to the final texture.
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.
Notes
Properly blotting pumpkin is crucial for chewy (not cakey) texture. Cookies will not spread much during baking.