The leaves are starting to change colour, the sweaters and big socks are making their appearances, Starbucks has brought back my beloved PSL, I’m starting to plan out Thanksgiving dinner… this is the season I was meant to live in!
One of my favourite ways to spend a crisp fall afternoon is with my baking supplies. I love the scent of pumpkin, and vanilla and rich coffee swirling around the house while I have the fireplace going and a Hallmark movie on in the background.
Over the next couple of days I am going to share some of my favourite pumpkin recipes with you.
So, without further adieu, let’s jump right into today’s recipe: soft oatmeal pumpkin cookies – because it’s hard to be sad about summer ending when you’re eating a cookie.
When I think of fall baking or really just baking with pumpkin in particular – pumpkin puree adds a bit of a healthy spin to the recipes and adding pumpkin spice seasonings like cinnamon, nutmeg, allspice and gloves, ginger to heavenly bakes goods is my dream.
These soft Pumpkin Oatmeal Cookies are all of that Fall goodness in one cookie. Soft, almost melt-in-your-mouth Pumpkin Cookies made with oats, creating a great texture combination of soft cookies and chewy oats.
If you’re a texture eater and love pumpkin and spices, you HAVE to make these easy cookies! And also, be my best friend.
To begin, you’ll need to preheat your oven to 350 and line two pans with parchment paper. I especially recommend using parchment paper with soft cookies so they are easier to remove from the pan after baking.
Now, in a small mixing bowl add your dry ingredients and stir them together. Easy peasy right? This would be your flour, baking soda, salt and pumpkin spice seasoning.
You can use store bought pumpkin spice seasoning, or make your own.
If you do make your own, I recommend that you use high quality seasonings. It’s a real bummer to take a bite out of a cookie that isn’t quite seasoned enough, and using cheap seasonings won’t quite get you where you wanna be.
I prefer to make my own pumpkin spice seasoning, and I think the cinnamon I have been buying now has really made a huge difference. No more store brand seasonings for me (even though I love the low price!).
Now, in a large mixing bowl, add your butter (or coconut oil, if dairy-free) and white and brown sugars and beat them together. You want to mix them together till they are creamy, for about 1-2 minutes.
Next, add in your pumpkin, vanilla and egg and briefly blend them in. Be careful not to over-beat your egg in.
Take your dry ingredients and pour them in with your wet ingredients. Stir them all together till you have a well combined, wet cookie dough. Now add in your oats, and gently fold them into your batter.
Scoop your cookies onto your pan, evenly spaced apart, for no more than 12 cookies per pan.
After you have scooped all of your cookies onto your pans you have two options.
You can flatten the cookies out (I recommend using a spatula) to form a more classic cookie shape, or you can leave them in balls. The cookies themselves don’t spread much. I’ve made them both ways and love them both.
So, if you want pumpkin pillow-like cookies (like in the pictures) then leave them the way they are. If you want more flat, larger cookies, gently use a spatula to spread the batter around into a flatter cookie shape.
Bake in the oven for 12-14 minutes, or till the edges and tops of the cookies are set
Don’t you love how easy cookies are to make?!
I hope you take a big bite out of these soft Pumpkin Oatmeal Cookies and are immediately transported to a world with falling leaves, crisp air, and people going crazy for pumpkin spice lattes.
As for the oats, you can use either gluten free oats or regular, whatever you prefer!
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