Description
A delightful treat that captures the essence of fall with pumpkin puree and warm spices, perfect for any occasion.
Ingredients
- Rolled oats: 1 cup (90 g)
- Pumpkin puree: 1 cup (240 g)
- Brown sugar: 1 cup (200 g), packed
- All-purpose flour: 1 cup (120 g)
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Vanilla extract: 1 teaspoon
- Chocolate chips: 1/2 cup (90 g)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the rolled oats, all-purpose flour, ground cinnamon, ground nutmeg, baking soda, and salt.
- In a large mixing bowl, mix the pumpkin puree, brown sugar, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Gently fold in the chocolate chips.
- Scoop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes until the edges are golden brown and the tops are slightly cracked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Consider adding nuts or dried fruits for extra flavor and texture.
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookies for up to three months for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Pumpkin, Oatmeal, Cookies, Fall, Baking, Dessert