Pumpkin Oatmeal Cookies are soft, chewy and have a great texture from delicious hazelnuts. They’re super easy to make and have a wonderful delicate spice flavor. The perfect fall cookie. Eggless and easily vegan.
Preheat the oven to 350F / 180C. Line a cookie sheet with parchment paper.
Whisk the flour, baking 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 and vanilla and beat well.
Add the wet ingredients to the dry and stir to combine. Add the chopped hazelnuts and mix.
Roll heaped teaspoons of the mixture into balls, place on the tray and flatten slightly.
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.
When the wet and dry ingredients are mixed, don't overbeat. You can use an electric mixer to cream the butter and sugars though. Use canned or homemade pumpkin puree.Try swapping the spices for Pumpkin Pie Spice.Swap the hazelnuts for your favorite nuts.I use blanched hazelnuts (skins removed) but they’re just as tasty with skin-on hazelnuts. I make them that way all the time.Salted hazelnuts add a tasty flavor. Just leave the salt out of the cookie dough.Make them vegan pumpkin oatmeal cookies: swap the butter for dairy-free vegan butter. Be sure to check that your sugar is vegan too.Make them gluten-free pumpkin oatmeal cookies: use gluten-free plain flour and check that your baking powder is gluten-free (most are).