Pumpkin Oatmeal Cookies with Cinnamon
Introduction
Pumpkin oatmeal cookies are a delightful treat that combines the wholesome goodness of oats with the warm, comforting flavors of pumpkin and cinnamon. These cookies are perfect for autumn, offering a cozy way to enjoy the seasonal flavors while providing a nutritious snack. They are soft, chewy, and full of spices that evoke memories of fall festivities.
History
The origins of pumpkin in desserts date back to Native American cuisine, where pumpkins were a staple ingredient. Over time, the combination of pumpkin with spices like cinnamon became popular in American baking, especially with the advent of Thanksgiving. Oatmeal cookies also have roots in the 19th century, when oats were recognized for their health benefits, leading to the creation of various cookie recipes that incorporated them.
Ingredients
Dry Ingredients:
2 cups rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Wet Ingredients:
1 cup canned pumpkin puree
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Add-ins:
1 cup chocolate chips or nuts (optional)
1/2 cup raisins or dried cranberries (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk together until well blended.
- Cream Wet Ingredients: In another bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing until fully combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the chocolate chips, nuts, or dried fruit.
- Scoop Cookies: Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Benefits
Nutritional Value: Pumpkin is rich in vitamins A and C, fiber, and antioxidants. Oats provide heart-healthy soluble fiber, aiding in digestion and maintaining healthy cholesterol levels.
Energy Boost: These cookies offer a good balance of carbohydrates, protein, and healthy fats, making them a great snack for sustained energy.
Versatile Ingredients: You can easily customize the recipe with different add-ins like nuts or dried fruit, increasing the nutritional profile and flavor variety.
Nutritional Information (per cookie, assuming 24 cookies)
Calories: 100
Protein: 1.5g
Carbohydrates: 15g
Fat: 4g
Fiber: 1g
Sugar: 5g
Conclusion
Pumpkin oatmeal cookies are more than just a seasonal treat; they are a celebration of autumn’s bounty and a nutritious snack option. Their rich flavors and chewy texture make them a favorite among cookie lovers. Whether enjoyed with a cup of tea or as a quick snack on the go, these cookies provide a wholesome indulgence that everyone can appreciate. Try baking a batch this fall and share them with friends and family for a delightful treat that embodies the spirit of the season.