Introduction
Fall is the perfect time to indulge in pumpkin-flavored treats. One of our favorite fall treats is these delicious pumpkin oatmeal cookies using pumpkin pie filling. They are easy to make and perfect for sharing with friends and family. In this article, we will share the recipe, nutritional information, cooking time, serving suggestions, variations, substitutions, storage, tips, notes, and frequently asked questions.
Ingredients
– 1 cup all-purpose flour – 1 cup quick oats – 1 tsp baking powder – 1 tsp ground cinnamon – 1/2 tsp ground nutmeg – 1/2 tsp salt – 1/2 cup unsalted butter, at room temperature – 1/2 cup granulated sugar – 1/2 cup brown sugar – 1 egg – 1 tsp vanilla extract – 1 cup pumpkin pie filling
Instructions
1. Preheat oven to 350°F. 2. In a medium bowl, whisk together flour, oats, baking powder, cinnamon, nutmeg, and salt. 3. In a separate large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. 4. Beat in egg and vanilla extract. 5. Gradually mix in pumpkin pie filling until well combined. 6. Add dry ingredients to the pumpkin mixture and stir until just combined. 7. Drop spoonfuls of dough onto a baking sheet lined with parchment paper. 8. Bake for 15-18 minutes, or until edges are lightly browned. 9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information
– Serving Size: 1 cookie – Calories: 120 – Total Fat: 5g – Saturated Fat: 3g – Cholesterol: 20mg – Sodium: 95mg – Total Carbohydrates: 18g – Dietary Fiber: 1g – Sugars: 10g – Protein: 2g
Cooking Time
– Prep Time: 10 minutes – Cook Time: 15-18 minutes – Total Time: 25-28 minutes
Equipment
– Mixing bowls – Whisk – Electric mixer – Baking sheet – Parchment paper – Wire rack
Serving Suggestions
These pumpkin oatmeal cookies using pumpkin pie filling are perfect for fall gatherings, potlucks, or as a special treat for yourself. They pair well with a cup of hot apple cider or a pumpkin spice latte.
Variations
– Add chocolate chips or chopped nuts to the batter for added texture and flavor. – Substitute the pumpkin pie filling with canned pumpkin puree and add additional spices such as ginger and clove for a more traditional pumpkin flavor. – Make the cookies smaller or larger depending on your preference.
Substitutions
– Substitute all-purpose flour with gluten-free flour for a gluten-free version of the recipe. – Substitute unsalted butter with salted butter, but reduce the amount of salt in the recipe accordingly. – Substitute brown sugar with coconut sugar or honey for a healthier alternative.
Storage
Store these pumpkin oatmeal cookies using pumpkin pie filling in an airtight container at room temperature for up to 3 days. They can also be stored in the refrigerator for up to a week or in the freezer for up to 3 months.
Tips
– Allow butter to come to room temperature before starting the recipe for easier mixing. – Don’t overmix the dough to prevent cookies from becoming tough. – Use fresh baking powder for the best rise and texture.
Notes
– These cookies are soft and chewy with a cake-like texture. – The pumpkin pie filling adds sweetness and moisture to the cookies. – These cookies are perfect for fall baking and make a great gift for friends and family.
Frequently Asked Questions
Can I use pumpkin puree instead of pumpkin pie filling?
Yes, you can substitute pumpkin pie filling with canned pumpkin puree. However, you may need to adjust the amount of sugar and spices in the recipe.
Yes, these cookies can be frozen for up to 3 months. Allow them to cool completely before storing in an airtight container or freezer-safe bag.
Yes, adding chocolate chips or chopped nuts to the batter is a delicious addition to these cookies.
Personal Thoughts
These pumpkin oatmeal cookies using pumpkin pie filling are a must-try for fall baking. They are easy to make and have a delicious cake-like texture. The pumpkin pie filling adds a sweet and moist flavor to the cookies. I love making a batch of these cookies to share with friends and family during the fall season. I hope you enjoy making these cookies as much as I do! In conclusion, these pumpkin oatmeal cookies using pumpkin pie filling are the perfect fall treat. With their soft and chewy texture and delicious pumpkin flavor, they are sure to become a new favorite in your fall baking repertoire. Don’t forget to share them with friends and family and enjoy the flavors of fall!