Welcome to our kitchen! Today, we’re whipping up a delightful treat that perfectly captures the essence of fall – Pumpkin Oatmeal Cookies. These cookies are not only bursting with warm spices and pumpkin flavor but are also incredibly easy to make. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite in your household.
Ingredients
Produce:
- 1 1/2 tsp Ginger, ground
- 1 (15 ounce) can Pumpkin puree
Refrigerated:
- 1 Egg
Condiments:
- 1 cup Honey
Pasta & Grains:
- 3 cups Oats
Baking & Spices:
- 1 1/2 cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1/4 cup Brown sugar
- 2 tsp Cinnamon, ground
- 1/8 tsp Cloves, ground
- 1/2 tsp Nutmeg, ground
- 1/2 tsp Salt
- 3/4 cup Shortening
- 1 tsp Vanilla extract
Liquids:
- 1/4 cup Water
Instructions
- Preheat your oven: Begin by preheating your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper or lightly greasing them.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, oats, baking powder, baking soda, brown sugar, ginger, cinnamon, cloves, nutmeg, and salt. Stir until well combined.
- Blend wet ingredients: In another bowl, beat together the shortening, pumpkin puree, honey, egg, vanilla extract, and water until smooth and creamy.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until a thick dough forms.
- Form cookies: Drop spoonfuls of the dough onto the prepared baking sheets, leaving some space between each cookie for spreading.
- Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the cookies are golden brown around the edges.
- Cool and enjoy: Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, serve and enjoy!
Cook Notes and Variations
- Additions: Feel free to add in some chopped nuts, raisins, or chocolate chips for extra flavor and texture.
- Texture: For a chewier cookie, reduce the baking time slightly. For a crispier cookie, bake them a few minutes longer.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for longer storage.
- Gift Idea: These cookies make a wonderful homemade gift. Package them up in a cute tin or box for a thoughtful present.
Frequently Asked Questions (FAQs)
Q: Can I use pumpkin pie spice instead of the individual spices listed? A: Yes, absolutely! Substitute 3 teaspoons of pumpkin pie spice for the individual spices listed in the recipe.
Q: Can I use butter instead of shortening? A: While shortening helps give these cookies a tender texture, you can use butter as a substitute if preferred. Just keep in mind that the texture and flavor may vary slightly.
Q: Are these cookies suitable for a keto diet? A: Unfortunately,
these cookies are not suitable for a keto diet as they contain oats, all-purpose flour, and honey, which are higher in carbohydrates. However, I’ve provided a variation below for a keto-friendly version.
Q: Can I make these cookies gluten-free? A: Yes, you can! Simply swap out the all-purpose flour for a gluten-free flour blend, and ensure your oats are certified gluten-free.
Q: Can I substitute the honey with another sweetener? A: Yes, you can use maple syrup, agave nectar, or a granulated sweetener of your choice. Just keep in mind that it may alter the flavor slightly.
Keto-Friendly Version
For those following a keto diet, here’s a modified version of the recipe:
Ingredients:
- 1 1/2 tsp Ginger, ground
- 1 (15 ounce) can Pumpkin puree
- 1 Egg
- 1 cup Almond flour
- 1/4 cup Coconut flour
- 1/4 cup Erythritol (or preferred keto-friendly sweetener)
- 1 tsp Baking powder
- 1 tsp Baking soda
- 2 tsp Cinnamon, ground
- 1/2 tsp Nutmeg, ground
- 1/2 tsp Salt
- 1/2 cup Coconut oil (or butter), melted
- 1 tsp Vanilla extract
Instructions:
Follow the same instructions as the original recipe, substituting the all-purpose flour, oats, and honey with almond flour, coconut flour, and erythritol respectively.
Low Carb Version
For a lower carb version of these cookies, you can reduce the amount of honey used or substitute it with a low-carb sweetener such as stevia or monk fruit. Additionally, you can use a combination of almond flour and coconut flour to further reduce the carb content.
In conclusion, these Pumpkin Oatmeal Cookies are a delightful treat that’s perfect for any occasion. With their warm spices and pumpkin flavor, they’re sure to become a favorite in your household. Whether you’re enjoying them with a cup of tea on a cozy autumn evening or sharing them with friends and family, these cookies are bound to impress. So why wait? Get baking and indulge in the deliciousness today!
Whether you follow the original recipe, opt for the keto-friendly version, or experiment with your own variations, these cookies are guaranteed to satisfy your sweet tooth. So gather your ingredients, preheat your oven, and let the aroma of freshly baked cookies fill your home. Happy baking!
