Best 3 Pumpkin Oat Cookies Recipes
Indulge in the wholesome goodness of pumpkin oat cookies, a delightful treat that combines the flavors of fall with the heartiness of oats. These cookies are not only delicious but also packed with nutrients, making them a perfect snack or dessert for health-conscious individuals. With a soft and chewy texture, a hint of pumpkin spice, and the added crunch of oats, these cookies are sure to satisfy your sweet cravings. Whether you're a seasoned baker or just starting out, our collection of pumpkin oat cookie recipes offers options for everyone. From classic recipes to gluten-free and vegan variations, we've got you covered. Get ready to embrace the cozy flavors of autumn with our selection of irresistible pumpkin oat cookie recipes.
Let's cook with our recipes!
HEALTHY VEGAN PUMPKIN OAT CHOCOLATE CHIP COOKIES
These are the best vegan cookies I've ever tasted!
Provided by Julie Manoukian
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line with parchment paper.
- Mix water and ground flax seed together in a bowl, creating a "flaxegg"; set aside until thickened, about 5 minutes.
- Combine whole wheat flour, oats, baking powder, baking soda, salt, nutmeg, and cinnamon together in a bowl. Beat raw sugar, coconut sugar, and coconut oil together in a separate bowl using an electric mixer until smooth; add pumpkin puree, flaxegg, and vanilla extract and mix well.
- Pour pumpkin mixture into flour mixture and stir just until dough is combined; fold in chocolate chips and pecans. Scoop dough onto the prepared baking sheet using a small ice cream scoop.
- Bake in the preheated oven until lightly browned around the edges, about 10 minutes. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 49.4 g, Fat 20.9 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 11.1 g, Sodium 302.7 mg, Sugar 30.3 g
GLUTEN-FREE PUMPKIN, OAT AND CRANBERRY COOKIES
Steps:
- For the cookies: Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. In a small bowl, whisk together the flour blend, oat flour, quick-cooking oats, pumpkin pie spice, baking soda and salt. In a large bowl, cream together the softened coconut oil, granulated sugar and coconut sugar. Beat in the egg and vanilla. Stir in the flour mixture in two additions, alternating with the pumpkin puree, stirring just until combined. Stir in the cranberries.
- Place some old-fashioned oats in a small bowl. Using a 1 3/4-inch ice-cream scoop, scoop up cookie dough and drop it into the bowl. Roll the dough in the oats to coat. Place the dough on a prepared baking sheet and repeat with the remaining cookie dough. Bake until the cookies are golden, about 25 minutes. Let cool on the baking sheet set over a wire rack.
- In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
PUMPKIN OAT COOKIES
If you like fall flavors with pumpkin spice, this is a fabulous cookie. We used the optional dried cranberries and walnuts and suggest doing the same. It gave the cookie a bit of texture while adding a nutty, sweet flavor. Once baked, the cookie is more cake-like than a typical oatmeal cookie. So, if you like that type of cookie...
Provided by Sea Sun
Categories Cookies
Time 30m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees. Combine flour, oats, baking soda, salt, and spices in a bowl. Set aside.
- 2. Beat together butter, applesauce, brown sugar, and sugar in another bowl until light and fluffy.
- 3. Add pumpkin, vanilla extract, and egg. Mix well.
- 4. Add flour mixture and mix together.
- 5. Add cranberries (or raisins) and nuts (if using). Mix.
- 6. Drop tablespoons of dough onto a greased cookie sheet, or use parchment paper.
- 7. Bake for 12-14 minutes until light golden brown. Cool on wire racks.
Tips:
- Make sure the pumpkin puree is smooth. Any lumps will make the cookies tough.
- Use old-fashioned oats for a chewier cookie. Quick-cooking oats will make a softer cookie.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
- Bake the cookies until they are just set. Overbaking will make them dry.
- Let the cookies cool completely before storing them. This will help them keep their shape.
Conclusion:
These pumpkin oat cookies are a delicious and healthy fall treat. They are easy to make and can be enjoyed by people of all ages. With their chewy texture and pumpkin flavor, these cookies are sure to be a hit at your next party or gathering.
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