My pumpkin recipes on this blog are great. I love pumpkin pie spice and autumn aprons as the leaves change and the air cools. Last year you loved my Pumpkin Cheesecake Cookies, but this year I wanted to make rustic fall cookies. Pumpkin oatmeal cookies!
Pre-heat your oven to 350°F / 180°C and line a baking sheet with parchment.
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Blot pumpkin puree. We must blot pumpkin puree because it is liquid and can affect cookie dough consistency. For true pumpkin flavour without too much liquid, most pumpkin cookie recipes require this step.
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Melt butter in 30-second increments in microwave. Put it in a large bowl with white sugar, light brown sugar, and blotted pumpkin. The mixture mixes well with a wooden spoon or spatula.
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Mix in egg yolk and vanilla. Sift flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl without the oats. Mix the flour mixture with the other ingredients after stirring briefly. Make sure everything mixes.
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Equalise cookie dough oatmeal. Make ping-pong-sized pumpkin cookie dough mounds with a medium scoop or tablespoons. Put balls on pan evenly. Bake cookies in batches to avoid sheet overload. I baked two 6-cookie batches. Flatten cookie dough balls by hand or glass.
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Place pumpkin oatmeal cookies in the preheated oven for 14 minutes or until the edges brown. Leave on the baking sheet for a few minutes before cooling on a wire rack.
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(I prefer cookies warm, so skip the cooling rack and enjoy your pumpkin oatmeal cookies right away!)