Recipe Source: Baked by an Introvert
We all know October is the month of Halloween and what’s a better way to celebrate it than with a yummy treat like pumpkin oatmeal cookies?! Avoid the guilt from all the chocolates and candies and try making it with fresh pumpkins. These Halloween pumpkin oatmeal cookies are so soft and slightly chewy with the perfect balance of cinnamon and pumpkin flavor that you will surely love!
Why Are Pumpkins Good for Your Health?
Pumpkins have a high potassium content, which aids in blood pressure control and heart health. Consuming more potassium aids your body’s removal of sodium, the primary element that raises blood pressure. Potassium also reduces blood vessel wall tension, which helps to lower blood pressure even further. Pumpkins are also high in antioxidants called Beta-carotene, which has numerous health benefits, including a reduced risk of asthma, heart disease, certain cancers, and degenerative eye diseases. It has even been shown to slow down aging and body degeneration. So, yes, these adorable Halloween pumpkin decorations have a lot of health benefits and are good for your health.
Halloween Pumpkin Oatmeal Cookies Your Fall Favorite Treat
Some canned pumpkins contain high nutrients, but fresh pumpkins are still the best option. Pumpkins, like most other plant foods, are low in calories, fat, and sugar, which can help reduce your risk of obesity, diabetes, and heart disease. Pumpkin seeds have also been shown to aid in the absorption of glucose into the intestines and the balance of liver glucose.
Soft on the inside, with crispy and chewy edges, this Halloween pumpkin oatmeal cookie recipe will surely be your new favorite treat this autumn season! Add this to your baking list and try this fantastic recipe this Halloween!
How to Make Halloween Pumpkin Oatmeal Cookies?
Ingredients:
¾ cup canned pumpkin puree
1 cup unsalted butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
1 egg yolk
2 tablespoons of vanilla
1 ¾ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
2 cups quick-cook rolled oats
Instructions:
- Preheat the oven to 375ºF. Line 3 baking sheets with parchment paper or a silicone mat. Set aside.
- Take 4 connected sheets of paper towels and fold them in half. Lay the folded paper towels across a baking sheet or large plate. Spread the pumpkin puree in an even layer over the paper towels and set aside.
- In a large mixing bowl, beat the butter and sugars together until light and fluffy. Add the egg yolk and molasses and beat until combined.
- Lift one of the shorter sides of the paper towel lightly and gently scrape the pumpkin puree loose. Lift the edge of the paper towel a little higher and give it a gentle shake. The puree should begin to roll down the paper towel and form a log. Scrape loose as needed. Transfer the puree to the mixing bowl with the butter mixture and beat on low speed until well incorporated.
- Mix the flour, cinnamon, baking soda, and salt in a separate bowl. Stir with a whisk. Add the flour mixture to the pumpkin mixture, and beat on low speed just until combined. With a silicone whisk, gently stir in the oats.
- Use a cookie scoop to drop 1 ½-tablespoon sized balls of dough, 2 inches apart, onto the prepared baking sheet.
- Bake for 10 to 12 minutes. Allow the cookies to cool on the pan for 10 minutes; transfer to a wire rack to cool completely.
*Extra Tips:
- Be sure to complete step 2! The excess moisture in pumpkin puree will cause the cookies to either spread too thin.
- Try using 1 ½ teaspoons of pumpkin pie spice in place of the cinnamon.
- Mix in chocolate chips, and chopped nuts, or drizzle the baked cookies with a vanilla glaze.
- Cookies will keep for up to 1 week stored in an airtight container in the refrigerator or up to 3 days at room temperature.
- Cookies can also be frozen for up to 3 months.