These cookies using pumpkin puree are a delightful blend of soft and chewy textures. They’re simple to make and perfect for fall gatherings, making them a family-friendly treat everyone will love!
Table of Contents
The Best Pumpkin Puree Cookies
Why You’ll Love These Pumpkin Cookies
Indulging in these cookies is like wrapping yourself in a warm blanket on a chilly day. The pumpkin puree adds moistness, while fragrant spices bring a cozy aroma to your kitchen. Best of all, they require no chill time, making them a quick and easy dessert option!
Key Ingredients for Perfect Pumpkin Cookies
To create these delightful cookies, you will need:
- Unsalted butter
- Pumpkin puree
- Granulated sugar
- Light brown sugar
- Egg yolk
- Vanilla extract
- All-purpose flour
- Quick oats
- Baking soda and baking powder
- Ground cinnamon and ginger
- Salt
Equipment Needed for Pumpkin Cookies
Gather these essential tools:
- Mixing bowl
- Wooden spoon or spatula
- Cookie sheet
- Parchment paper
How to Make Pumpkin Cookies with Puree
Preparing the Pumpkin Puree
Start by preheating your oven to 350°F (180°C) and lining a baking sheet with parchment paper. To ensure your cookies are perfectly textured, place the pumpkin puree on a plate and blot it with paper towels. Remove as much moisture as possible until the towels are no longer saturated.
Creaming the Wet Ingredients
Melt your unsalted butter in the microwave, using 30-second increments. In a large bowl, combine the melted butter, granulated sugar, brown sugar, and the blotted pumpkin puree. Mix until the ingredients are well combined.
Next, stir in one egg yolk and a teaspoon of vanilla extract to add richness and flavor.
Combining Dry and Wet Mixtures
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and ginger. This step helps to evenly distribute the leavening agents and spices throughout the cookies.
Carefully fold the dry ingredients into the wet mixture until well incorporated, creating a sticky dough.
Adding the Oats and Shaping
Now, fold in the quick oats until they are evenly distributed. This addition gives the cookies a comforting chewiness. Using your hands, scoop the dough into ping-pong ball-sized mounds and roll them into balls. Place them on the prepared baking sheet, flattening each ball slightly with your hand or the bottom of a glass.
Baking Your Pumpkin Cookies
Bake the cookies for about 14 minutes, or until the edges begin to brown slightly. Once they’re fragrant and golden, allow them to sit on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Softest Pumpkin Cookies
Best Practices for Pumpkin Puree
Always use canned pumpkin puree for this recipe, as homemade or pie filling can lead to overly moist cookies.
Flour Choice for Texture
Using all-purpose flour is key for achieving that chewy texture. Avoid cake flour, as it can create fragile cookies.
Butter Variations for Flavor
For a deeper flavor, consider browning the butter before mixing it in. This extra step adds a nutty richness to your cookies.
Creative Pumpkin Cookie Variations
Oatmeal Variations
If you prefer a thicker cookie, substitute rolled oats for the quick oats for more pronounced chunks.
Spice Blend Options
Feel free to mix in a custom spice blend or use pre-mixed pumpkin spice to elevate the flavor profile.
Chocolate Chip Pumpkin Cookies
For a sweet twist, add milk or dark chocolate chips to the dough for pumpkin oatmeal chocolate chip cookies!
Glazed Pumpkin Cookies
Top your cookies with a cream cheese or vanilla glaze for an indulgent finish that everyone will adore.
Storing Your Pumpkin Puree Cookies
Room Temperature Storage
Store your cookies in an airtight container at room temperature for up to one week, keeping them soft and fresh.
Freezing Cookie Dough
If you want to make these cookies ahead of time, pre-rolled dough balls can be frozen in Ziploc bags for up to three months. Just bake them straight from the freezer for best results!
Related Recipes to try
- Peanut Butter Cookies
- Blueberry Cookies
- Lemon Crinkle Cookies
- Peanut Butter Bars
- No Bake Peanut Butter Bars
- Blueberry Blondies
FAQs
What ingredients do I need for cookies using pumpkin puree?
To make cookies using pumpkin puree, you need unsalted butter, pumpkin puree, granulated sugar, light brown sugar, an egg yolk, vanilla extract, all-purpose flour, quick oats, baking soda, baking powder, ground cinnamon, ground ginger, and salt.
How do I make cookies using pumpkin puree step by step?
To make cookies using pumpkin puree, preheat your oven, prepare the pumpkin puree, cream the wet ingredients, combine dry and wet mixtures, add oats, shape the dough, and bake until golden brown.
Can I make cookies using pumpkin puree ahead of time?
Yes, you can freeze pre-rolled cookie dough balls for up to three months and bake them from frozen for a quick treat.
How should I store leftover cookies using pumpkin puree?
Store leftover cookies in an airtight container at room temperature for up to one week to keep them soft and delicious.
Conclusion
These cookies using pumpkin puree are not just a fall favorite; they’re a delightful treat year-round. Make sure to check out more delicious ideas like those found on Pinterest for inspiration that your family will love. Happy baking!
Delicious Cookies Using Pumpkin Puree: A Cozy Treat
Equipment
- mixing bowl
- Wooden spoon or spatula
- cookie sheet
- parchment paper
- plate
- paper towels
- Microwave
- wire rack
Ingredients
- 113 g (1 stick) Unsalted Butter
- 168 g (¾ cup) Pumpkin Puree Blotted to remove excess moisture
- 100 g (½ cup) Granulated Sugar
- 110 g (½ cup) Light Brown Sugar
- 1 Large Egg Yolk
- 1 teaspoon Vanilla Extract
- 187 g (1 ½ cups) All-purpose Flour
- 81 g (1 cup) Quick Oats
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoon Salt
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Pre-rolled cookie dough balls can be frozen in Ziploc bags for up to three months; bake from frozen for best results.
- Use canned pumpkin puree only; do not use pumpkin pie filling or homemade puree as they contain too much liquid.
- Only the egg yolk is required; the pumpkin acts as the binding agent.
- Unsalted butter is recommended and does not need to be softened before melting.
- All-purpose flour is recommended for a chewy texture; cake flour creates a fragile, cake-like cookie.
Variations
- Use rolled oats instead of quick oats for a thicker texture and more distinct chunks.
- Substitute spices with a custom blend or pre-mixed pumpkin spice.
- Add milk or dark chocolate chips for pumpkin oatmeal chocolate chip cookies.
- Top with a cream cheese or vanilla glaze.
- Brown the butter before melting for enhanced flavor.
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Blot pumpkin puree on a plate with paper towels to remove excess moisture until the towels are no longer saturated.
- Melt the unsalted butter in the microwave, using 30-second increments.
- In a large bowl, combine the melted butter, granulated sugar, brown sugar, and blotted pumpkin puree. Mix until well combined.
- Stir in the egg yolk and vanilla extract until incorporated.
- In a separate bowl, sift and mix together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and ginger.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the quick oats until they are evenly distributed throughout the dough.
- Scoop the dough into ping pong ball-sized mounds, roll them into balls, and place them on the prepared baking sheet.
- Slightly flatten the dough balls using your hand or the bottom of a glass.
- Bake for 14 minutes, or until the edges of the cookies begin to turn golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Storage
- Store cookies in an airtight container at room temperature for up to one week.
- Pre-rolled cookie dough balls can be frozen for up to three months; bake from frozen for best results.
