Fluffy Pumpkin Oat Cookies by @minimalistbaker

≈ 45 min

12 servings

🌾

140 g

Oats

🎃

120 g

Pumpkin puree

🥜

55 g

Pecans

🪵

2.6 g

Cinnamon

  1. Preheat

    Preheat the oven to 350°F (175°C). Line 1 baking sheet with parchment paper.

  2. Add
    • Pumpkin puree
    • Brown sugar
    • Coconut oil

    Add 1/2 cup pumpkin puree, 1/2 cup brown sugar, 1/4 cup coconut oil, and 1 teaspoon vanilla extract to the mixing bowl. Stir until smooth.

  3. Add
    • Gluten-free all-purpose flour
    • Pumpkin puree
    • Cinnamon

    Add 3/4 cup gluten-free all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, and 1 teaspoon pumpkin pie spice. Stir until no dry flour remains.

  4. Fold
    • Gluten-free rolled oats
    • Pecans

    Fold 1 1/2 cups gluten-free rolled oats and 1/2 cup pecans into the cookie dough. Rest the dough for 5 minutes to hydrate the oats.

  5. Scoop

    Scoop 12 portions of dough onto the lined baking sheet. Gently flatten each portion into a thick cookie shape.

  6. Bake

    Bake the cookies for 12 minutes at 350°F (175°C). Cool the cookies on the baking sheet for 5 minutes.

  7. Transfer

    Transfer the cookies to a cooling rack. Cool completely before adding the optional buttercream.

  8. Stir
    • Vegan butter
    • Powdered sugar
    • Pumpkin pie spice

    For optional frosting, stir 1/4 cup vegan butter, 1 cup powdered sugar, 1 teaspoon pumpkin pie spice, and 1 tablespoon pumpkin puree until creamy. Spread the frosting over cooled cookies.

Fluffy Pumpkin Oat Cookies by @minimalistbaker

≈ 45 min

12 servings

🌾

140 g

Oats

🎃

120 g

Pumpkin puree

🥜

55 g

Pecans

🪵

2.6 g

Cinnamon

Preparation Steps

  1. Step 1/8

    Preheat the oven to 350°F (175°C). Line 1 baking sheet with parchment paper.

    🍳Baking sheet
    📜Parchment paper

  2. Step 2/8

    Add 1/2 cup pumpkin puree, 1/2 cup brown sugar, 1/4 cup coconut oil, and 1 teaspoon vanilla extract to the mixing bowl. Stir until smooth.

    🎃Pumpkin puree
    🍬Brown sugar
    🥥Coconut oil
    🍦Vanilla extract
    🥣Mixing bowl
    🥄Measuring cups
    🥄Measuring spoons
    🥄Spatula

  3. Step 3/8

    Add 3/4 cup gluten-free all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, and 1 teaspoon pumpkin pie spice. Stir until no dry flour remains.

    🧁Gluten-free all-purpose flour
    🫙Baking powder
    🫙Baking soda
    🧂Salt
    🪵Ground cinnamon
    🧂Pumpkin pie spice
    🥣Mixing bowl
    🥄Measuring cups
    🥄Measuring spoons
    🥄Spatula

  4. Step 4/8

    Fold 1 1/2 cups gluten-free rolled oats and 1/2 cup pecans into the cookie dough. Rest the dough for 5 minutes to hydrate the oats.

    🌾Gluten-free rolled oats
    🥜Pecans
    🥣Mixing bowl
    🥄Measuring cups
    🥄Spatula

  5. Step 5/8

    Scoop 12 portions of dough onto the lined baking sheet. Gently flatten each portion into a thick cookie shape.

    🍳Baking sheet
    🍪Cookie scoop
    🥄Spatula

  6. Step 6/8

    Bake the cookies for 12 minutes at 350°F (175°C). Cool the cookies on the baking sheet for 5 minutes.

    🍳Baking sheet

  7. Step 7/8

    Transfer the cookies to a cooling rack. Cool completely before adding the optional buttercream.

    ✨Cooling rack
    🥄Spatula

  8. Step 8/8

    For optional frosting, stir 1/4 cup vegan butter, 1 cup powdered sugar, 1 teaspoon pumpkin pie spice, and 1 tablespoon pumpkin puree until creamy. Spread the frosting over cooled cookies.

    🧈Vegan butter
    🍬Powdered sugar
    🧂Pumpkin pie spice
    🎃Pumpkin puree
    🥣Mixing bowl
    🥄Measuring cups
    🥄Measuring spoons
    🥄Spatula
    🥄Offset spatula

Composition

Ingredients

Types

Vegetables, Nuts

Ingredients

Oats, Pumpkin puree, Pecans, Cinnamon

Notes

Oats (gluten-free oats, base of the cookie), Cinnamon (pumpkin spice blend)

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free

Calories

205 kcal

Macro nutrients

Protein: 3.2g, Carbohydrates: 29g, Dietary fiber: 3.1g, Total sugars: 17g, Fat: 9.1g, Saturated fat: 4.1g, Sodium: 135mg

Nutritional Information

Minerals

Calcium: 48mg, Iron: 1.4mg, Potassium: 130mg, Magnesium: 36mg

Vitamins

Vitamin A: 250µg RAE, Vitamin E: 0.8mg

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

Mixing bowl, Measuring cups, Measuring spoons, Spatula, Baking sheet, Parchment paper, Cookie scoop, Cooling rack, Offset spatula

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Fall, Thanksgiving, Halloween, Afternoon tea, Holiday baking

Origin

Source

Platform

instagram

Original Creator

@minimalistbaker

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Fluffy, Tender, Soft, Chewy, Studded

Flavors

Pumpkin, Cinnamon, Warm spice, Sweet, Nutty, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from heat and direct sunlight,Store unfrosted cookies only), fridge : 5 days (Store in an airtight container,Refrigerate frosted cookies,Bring to room temperature before serving), freezer : 60 days (Freeze in an airtight freezer-safe container,Separate layers with parchment paper,Thaw at room temperature)