If you love soft, chewy cookies packed with warm fall flavors, you are in for a treat! These cinnamon oatmeal cookies are extra soft and have the perfect balance of sweet and spice. Plus, they come with a gooey chocolate wafer right in the center. Whether you enjoy them with a glass of milk or a cup of tea, they make the perfect cozy snack.
Method
Preheat & Prep
To start, preheat your oven to 350°F (175°C) to ensure it reaches the right temperature by the time your cookies are ready to bake. Meanwhile, line a baking tray with parchment paper to prevent sticking and make cleanup easier. This step also helps the cookies bake evenly without spreading too much.
Mix Wet Ingredients
In a large mixing bowl, add the room-temperature butter, pumpkin puree, and brown sugar. Using a hand mixer or stand mixer, beat these ingredients together until the mixture becomes smooth and creamy. This step ensures that the sugar is well incorporated into the butter and pumpkin, giving the cookies a soft texture. Once the mixture is smooth, crack in the egg and mix again until it is fully combined. The egg helps bind everything together, contributing to the cookies’ structure.
Combine Dry Ingredients
In a separate medium-sized bowl, whisk together the flour, baking soda, cinnamon, and allspice. Mixing these dry ingredients separately ensures the baking soda is evenly distributed, which helps the cookies rise properly. The cinnamon and allspice enhance the warm and spicy flavors, making these cookies rich in taste.
Mix Dry & Wet
Slowly add the dry mixture into the wet ingredients while continuously stirring or mixing at low speed. It’s essential to add the flour mixture gradually to avoid lumps and ensure even distribution of all ingredients. Stir until just combined overmixing at this stage can develop too much gluten in the dough, leading to denser cookies instead of the desired soft and chewy texture.
Add Oats
Once the wet and dry ingredients are fully incorporated, gently fold in the rolled oats. Make sure to distribute them evenly throughout the dough so every cookie has the perfect balance of texture and flavor. The oats provide a hearty bite and help absorb some moisture, ensuring the cookies hold their shape while staying soft.
Shape & Top
Using an ice cream scoop or a spoon, scoop about 2 tablespoons of dough for each cookie and place them onto the parchment-lined baking tray. Make sure to leave enough space between each cookie, as they will spread slightly while baking. Aim for 6 to 8 cookies per batch to allow room for expansion. Once all the dough is portioned out, take a chocolate wafer and gently press it into the center of each cookie. This adds a delightful chocolatey surprise in every bite.
Bake & Cool
Place the tray in the preheated oven and bake for 12 minutes. The cookies will appear slightly soft when first taken out, which is normal. Allow them to cool completely on the tray before attempting to move them. Since these cookies have a delicate, soft texture, moving them too soon might cause them to break apart. Once cooled, they will firm up slightly while still maintaining their chewy, tender center.
Necessary Tools
- Mixing bowls (one for wet and one for dry ingredients)
- Hand or stand mixer
- Measuring cups and spoons
- Parchment paper
- Baking tray
- Ice cream scoop (for uniform cookies)
Cinnamon Oatmeal Cookies: A Soft & Spicy Delight
Cuisine: AmericanDifficulty: Easy12
servings10
minutes12
minutes22
minutesIngredients
1/2 cup butter (room temperature)
3/4 cup pumpkin puree
1 cup brown sugar
1 egg
1 cup all-purpose flour
1 1/2 tsp baking soda
2 tsp cinnamon
2 tsp allspice
1.5 cups rolled oats
Chocolate wafers (for topping)
Directions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper.
- Mix Wet Ingredients: In a large bowl, combine softened butter, pumpkin puree, and brown sugar. Mix until smooth and creamy. Then, add the egg and mix well.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and allspice.
- Mix Dry & Wet: Gradually add the dry mixture into the wet ingredients while stirring. Mix until fully combined.
- Add Oats: Gently fold in the rolled oats, ensuring they are evenly distributed throughout the dough.
- Shape & Top: Using an ice cream scoop, place 2-tablespoon portions of cookie dough onto the parchment-lined baking tray. Leave space between each as they will spread. Gently press a chocolate wafer into the center of each cookie.
- Bake & Cool: Bake for 12 minutes. Once done, let the cookies cool completely before removing them from the tray they are extra soft and need time to set!
Notes
- Don’t overmix the dough once you add the flour. Overmixing can make the cookies tough instead of soft and chewy.
- Make sure to let them cool completely before moving them from the tray, since they’re so soft, they might break apart if handled too soon.
- Measure your ingredients properly to maintain the right texture; too much flour can make them dry, and too little can make them overly wet.
Serving Suggestions
- Enjoy these cookies warm with a cup of chai or coffee.
- Crumble them over vanilla ice cream for a delicious dessert twist.
- Pack them as a sweet lunchbox treat!
- Drizzle melted chocolate on top for an extra indulgence.
Fun Fact
Did you know that cinnamon not only adds a delicious warm flavor but also has natural antioxidants that are great for your health? So, these cookies don’t just taste amazing they come with a tiny health boost too!
Conclusion
These cinnamon oatmeal cookies are a must-try for anyone who loves warm, spiced, and comforting baked goods. They’re incredibly soft, easy to make, and packed with cozy flavors. Whether you bake them for yourself, your family, or a holiday gathering, they’re sure to be a hit. Try them out and let me know how they turn out for you!
