Ingredients and Weight:
- All-purpose flour: 2 cups (240g)
- Rolled oats: 1 cup (80g)
- Baking soda: 1 teaspoon (5g)
- Baking powder: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Ground cinnamon: 1 teaspoon (2g)
- Ground ginger: 1/2 teaspoon (1g)
- Ground nutmeg: 1/4 teaspoon (0.5g)
- Pumpkin puree: 1 cup (240g)
- Granulated sugar: 1 cup (200g)
- Brown sugar: 1 cup (200g)
- Unsalted butter, softened: 1 cup (2 sticks/227g)
- Eggs: 2 large
Preparation Time:
15 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
2/5 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, oats, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, cream together the pumpkin puree, granulated sugar, brown sugar, and softened butter until light and fluffy. Beat in the eggs one at a time.
- Gradually add the flour mixture to the pumpkin mixture, mixing until just combined.
- Drop by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information (per cookie):
- Calories: 250
- Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 20g
- Protein: 3g
Dish Characteristics:
- Soft and chewy
- Pumpkin-spiced flavor
- Classic American cookie
User Comments:
- "These cookies are so delicious and have a perfect balance of spices."
- "I love the combination of pumpkin and oatmeal in these cookies."
- "These are the best pumpkin cookies I've ever had."
- "My kids love these cookies and ask for them all the time."
- "These cookies freeze well, so I always have them on hand for a quick snack."
Special Precautions and Tips:
- If you don't have pumpkin puree, you can use canned pumpkin.
- To make the cookies gluten-free, use gluten-free flour.
- To make the cookies vegan, use vegan butter and eggs.
- Let the cookies cool completely before storing them in an airtight container at room temperature for up to 3 days.
