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One of the simplest yet most effective tips for baking cookies is the use of parchment paper. This kitchen staple not only prevents cookies from sticking to the baking sheet but also ensures even baking. Parchment paper provides a non-stick surface, making it easy to lift the cookies off the tray without breaking them. Moreover, it simplifies the cleanup process, allowing you to focus more on enjoying your delicious chewy pumpkin oatmeal cookies rather than scrubbing a pan afterwards. For best results, make sure to trim the parchment paper to fit your baking sheets precisely.

Chewy Pumpkin Oatmeal Cookies

Embrace the flavors of fall with these chewy pumpkin oatmeal cookies, a perfect blend of hearty oats and rich pumpkin goodness. This easy recipe guides you through creating soft, chewy cookies infused with warm spices like cinnamon and nutmeg. Ideal for cozy gatherings or a sweet treat with tea, these cookies are not just delicious but also packed with nutritional benefits from pumpkin. Elevate your autumn baking with this delightful recipe that captures the essence of the season.
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Ingredients
  

1 cup pumpkin puree (canned or homemade)

½ cup unsalted butter, softened to room temperature

1 cup brown sugar, packed firmly

½ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 ½ cups rolled oats

1 cup all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup chocolate chips (optional, for a sweet touch)

¼ cup chopped walnuts or pecans (optional, for crunch)

Instructions
 

Preheat your oven: Begin by preheating your oven to 350°F (175°C). While it heats up, take two baking sheets and line them with parchment paper to prevent sticking.

    Cream the butter and sugars: In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using an electric mixer, beat the mixture on medium speed for 2-3 minutes, until it’s light, fluffy, and well blended.

      Incorporate egg and pumpkin: Add in the egg to the bowl, beating continuously until fully incorporated. Next, mix in the pumpkin puree and vanilla extract. Continue mixing until the mixture is smooth and uniform.

        Prepare dry ingredients: In a separate bowl, whisk together the rolled oats, all-purpose flour, ground cinnamon, ground nutmeg, baking powder, baking soda, and salt. Ensure that they are well combined for an even distribution of flavors.

          Combine wet and dry ingredients: Gradually fold the dry mixture into the wet pumpkin mixture, stirring gently until just combined. Be careful not to over-mix, as this can lead to tough cookies. If you’re adding chocolate chips or nuts, gently fold them in at this stage.

            Scoop the cookies: Using a cookie scoop or a rounded tablespoon, drop mounds of dough onto the prepared baking sheets. Ensure that you leave about 2 inches of space between each mound to allow for spreading.

              Bake the cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies are done when the edges turn golden brown and the centers appear set. Don’t worry if they look slightly underbaked; they will firm up as they cool.

                Cool the cookies: Remove the baking sheets from the oven and let the cookies cool on them for about 5 minutes. After that, carefully transfer the cookies to a wire rack to cool completely.

                  Serve and enjoy: Once cooled, indulge in your delicious chewy pumpkin oatmeal cookies paired with a glass of milk or your favorite warm beverage. Perfect for a cozy snack!

                    Prep Time, Total Time, Servings: 15 minutes | 25 minutes | Makes about 24 cookies