Pumpkin Oatmeal Cookies - Healthy, Soft and Chewy
These Pumpkin Oatmeal Cookies are everything I love about fall baking: cozy, soft, and full of real pumpkin flavor. They’re full of warm spices and chewy oats that make them taste like pure comfort.
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
- 1/4 cup (30g) chopped pecans or walnuts , optional
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine oats, flour, spices, baking soda, and salt.
- In another bowl mix together the butter with sugar, honey and vanilla extract.
- Add the egg.
- Mix until creamy.
- Add pumpkin purée.
- Mix again until smooth.
- Add dry to wet ingredients and stir until just combined.
- Fold in the nuts, chocolate, or other add-ins if using.
- To make them softer, chill the dough for 30 minutes before baking. This is optional.
- Using an ice cream scoop, take equal portions of dough.
- Place on the prepared baking sheets, 1 inch (2.5 cm) apart.
- Flatten slightly as they don’t spread much.
- Bake 10-12 minutes, until set and lightly golden at the edges but still soft in the center.
- While still warm, top with more toasted nuts.
- Cool on the baking sheet for 5 minutes, then transfer to a rack. They’ll firm up a bit as they cool but stay soft and chewy inside.
Nutrition
Serving: 1 cookieCalories: 79kcalCarbohydrates: 10.54gProtein: 1.72gFat: 3.53gSaturated Fat: 1.558gTrans Fat: 0.086gCholesterol: 14mgSodium: 57mgPotassium: 56mgFiber: 0.8gSugar: 4.02gVitamin A: 528IUVitamin C: 0.4mgCalcium: 11mgIron: 0.56mg