In these pumpkin hazelnut oat cookies, the pumpkin and spices merge beautifully to make a soft chewy cookie.
pumpkin hazelnut oat cookies
Pumpkin hazelnut oat biscuits are your new best friend. No, really.
Just make them and you’ll see.
They’re comforting, wintery, flavorful, warming and AMAZING.
Soft cookies with an oaty texture. Add in some crunchy hazelnuts and boom – cookie heaven.
Very autumnal, very easy to make, and certainly moreish. Perfect for a late afternoon treat, bundled on the sofa with a mug of Earl Grey.
autumnal spices
I just adore autumn.
Falling leaves, nights closing in and pumpkin.
Oh, the autumnal taste of pumpkin.
I’m not fussy if it’s from a tin or freshly pureed, as long as I get it in my porridge, biscuits and pies.
These biscuits are soft and oaty with crunchy hazelnuts and light spices.
pumpkin desserts
I adore pumpkin in desserts. It’s so wintery, so tasty and just a darned good vegetable for desserts!
You can easily make your own by steaming pumpkin or squash, then puree it and heat it a little to remove a bit of the moisture. Or just buy canned!
I hope you love these pumpkin cookies. Be sure to also try out these other awesome pumpkin dessert recipes:
Vegan Pumpkin Cake with Ginger Frosting
Baked Pumpkin Donuts with Chocolate Glaze
And check out my list of The Best Vegetarian Pumpkin Recipes!
get the pumpkin hazelnut oat cookies recipe
Did you make this cookie recipe? Please let me know how it turned out for you!
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Pumpkin Hazelnut Oat Cookies
Ingredients
- 1 1/4 cup (150g) all-purpose / plain flour
- ½ teaspoon bicarbonate of soda baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice
- 1 cup (100g) oats
- 1/2 cup (100g) butter softened
- 1/4 cup (50g) brown sugar
- 1/4 cup (50g) sugar
- 1/2 cup (150g) pumpkin puree
- 1 egg
- 1 ½ teaspoons vanilla extract
- 1/4 cup (50g) hazelnuts roughly chopped
Instructions
- Preheat the oven to 350F / 180C. Line a baking tray or cookie sheet with parchment paper.
- Whisk the flour, bicarb of soda, salt and spices together in a bowl. Stir in the oats and set aside.
- In another bowl, cream together the butter and both sugars for a few minutes until light and fluffy. Add the pumpkin, egg and vanilla and beat well.
- Add the wet ingredients to the dry and stir to combine. Add the chopped hazelnuts and mix.
- Drop teaspoonfuls of the mixture onto the prepared baking tray and bake for 15 minutes or until golden. Allow to cool for a few minutes on the tray and then transfer to a wire rack to cool completely.
Emma
Just made these and totally forgot to put the porridge oats in! They still taste delicious though, thanks for the recipe x
csh
Hi Kate, Thanks for posting this recipe – I love anything with pumpkin! I just baked a batch with some slight edits: 200g of pumpkin, 1/2t of all the spices, 1 bag of milk chocolate chips and 150g chopped walnuts. The cookies came out perfectly fluffy and quite tasty, but something is missing. Looking back, there is no salt in your recipe – is this true? On the last batch to go in the oven I sprinkled kosher salt on the tops of the dough balls and it helped a bit. I think next time I’ll 1/2t to the whole recipe. Thanks again for the inspiration. C
Kate Veggie Desserts
Thanks CSH, your adaptation sounds lovely. I checked my notes and have amended the recipe to include the salt. Thanks for letting me know. 🙂
Ali
These look amazing, yum!
Kate Veggie Desserts
Thanks, Ali!