Delicious Cookies Using Pumpkin Puree: A Cozy Treat
These delicious cookies use pumpkin puree for a cozy and flavorful treat. They are soft, chewy, and perfect for autumn baking.
Equipment
- mixing bowl
- Wooden spoon or spatula
- cookie sheet
- parchment paper
- plate
- paper towels
- Microwave
- wire rack
Ingredients
- 113 g (1 stick) Unsalted Butter
- 168 g (¾ cup) Pumpkin Puree Blotted to remove excess moisture
- 100 g (½ cup) Granulated Sugar
- 110 g (½ cup) Light Brown Sugar
- 1 Large Egg Yolk
- 1 teaspoon Vanilla Extract
- 187 g (1 ½ cups) All-purpose Flour
- 81 g (1 cup) Quick Oats
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoon Salt
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Pre-rolled cookie dough balls can be frozen in Ziploc bags for up to three months; bake from frozen for best results.
- Use canned pumpkin puree only; do not use pumpkin pie filling or homemade puree as they contain too much liquid.
- Only the egg yolk is required; the pumpkin acts as the binding agent.
- Unsalted butter is recommended and does not need to be softened before melting.
- All-purpose flour is recommended for a chewy texture; cake flour creates a fragile, cake-like cookie.
Variations
- Use rolled oats instead of quick oats for a thicker texture and more distinct chunks.
- Substitute spices with a custom blend or pre-mixed pumpkin spice.
- Add milk or dark chocolate chips for pumpkin oatmeal chocolate chip cookies.
- Top with a cream cheese or vanilla glaze.
- Brown the butter before melting for enhanced flavor.
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Blot pumpkin puree on a plate with paper towels to remove excess moisture until the towels are no longer saturated.
- Melt the unsalted butter in the microwave, using 30-second increments.
- In a large bowl, combine the melted butter, granulated sugar, brown sugar, and blotted pumpkin puree. Mix until well combined.
- Stir in the egg yolk and vanilla extract until incorporated.
- In a separate bowl, sift and mix together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and ginger.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the quick oats until they are evenly distributed throughout the dough.
- Scoop the dough into ping pong ball-sized mounds, roll them into balls, and place them on the prepared baking sheet.
- Slightly flatten the dough balls using your hand or the bottom of a glass.
- Bake for 14 minutes, or until the edges of the cookies begin to turn golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Storage
- Store cookies in an airtight container at room temperature for up to one week.
- Pre-rolled cookie dough balls can be frozen for up to three months; bake from frozen for best results.
Notes
Store cookies in an airtight container at room temperature for up to one week. Pre-rolled cookie dough balls can be frozen in Ziploc bags for up to three months; bake from frozen for best results. Use canned pumpkin puree only; do not use pumpkin pie filling or homemade puree as they contain too much liquid. Only the egg yolk is required; the pumpkin acts as the binding agent. Unsalted butter is recommended and does not need to be softened before melting. All-purpose flour is recommended for a chewy texture; cake flour creates a fragile, cake-like cookie.