Spooktacular Pumpkin Oatmeal Cookies
These delightful Spooktacular Pumpkin Oatmeal Cookies are a beloved Halloween tradition in our family, originally crafted by my sister Carol for her two boys. Each autumn, she lovingly bakes these treats to ensure that her now-college-aged sons and their friends can relive their childhood memories, making every Halloween special. Bursting with the warm flavors of pumpkin and cinnamon, these soft, chewy cookies are studded with chocolate chips, creating a perfect blend of sweetness and spice. Whether enjoyed fresh from the oven or sent in care packages, these cookies are sure to bring smiles and festive cheer. Get ready to share the spirit of Halloween with every delicious bite!
N/A
Servings
75
Calories
12
Ingredients
Ingredients
flour
4 cups (sifted)
oats
2 cups (rolled)
baking soda
2 teaspoons (none)
cinnamon
2 teaspoons (ground)
salt
1 teaspoon (none)
margarine or Crisco
1 1/2 cups (softened)
brown sugar
2 cups (packed)
sugar
1 cup (none)
egg
1 (beaten)
vanilla extract
1 teaspoon (none)
solid pack pumpkin
16 ounces (canned)
chocolate chips
1 cup (semi-sweet)
Instructions
1
Preheat your oven to 350°F (175°C) and lightly grease a baking sheet or line it with parchment paper.
2
In a large bowl, combine the flour, oats, baking soda, cinnamon, and salt. Mix well and set aside.
3
In another mixing bowl, cream the margarine (or Crisco) until smooth. Gradually add the brown sugar and white sugar, beating until the mixture is light and fluffy.
4
Add the egg and vanilla extract to the creamed mixture, mixing well until fully incorporated.
5
Carefully alternate adding the dry ingredients and the solid pack pumpkin to the bowl, mixing thoroughly between each addition to maintain a smooth batter.
6
Fold in the chocolate chips gently until evenly distributed throughout the dough.
7
For each cookie, drop up to 1/4 cup of cookie dough onto the prepared baking sheet. With a spatula, shape each dollop into a 'pumpkin' shape, leaving enough space between the cookies to allow for spreading.
8
Bake in the preheated oven for 20 to 25 minutes, or until the edges are golden brown and the cookies are set in the center.
9
Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Decorate with icing and assorted candies, raisins, or nuts to make them extra festive.
Nutrition Information
3.75g
Fat
11.25g
Carbs
1.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Spooktacular Pumpkin Oatmeal Cookies?
These are soft and chewy cookies bursting with the warm flavors of pumpkin, cinnamon, and semi-sweet chocolate chips, often made as a Halloween tradition.
Who created this specific pumpkin oatmeal cookie recipe?
The recipe was originally crafted by a woman named Carol for her two sons.
What makes these cookies a family tradition?
The creator bakes them every autumn to help her college-aged sons and their friends relive their childhood memories and make Halloween special.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How should I prepare the baking sheet?
You should lightly grease the baking sheet or line it with parchment paper.
What are the dry ingredients used in this recipe?
The dry ingredients include 4 cups of sifted flour, 2 cups of rolled oats, 2 teaspoons of baking soda, 2 teaspoons of ground cinnamon, and 1 teaspoon of salt.
Can I use Crisco instead of margarine?
Yes, the recipe suggests using either 1 1/2 cups of softened margarine or Crisco.
How should the sugars be added?
Gradually add 2 cups of packed brown sugar and 1 cup of white sugar to the creamed margarine, beating until light and fluffy.
When do I add the egg and vanilla extract?
Add the beaten egg and 1 teaspoon of vanilla extract to the creamed mixture after the sugars are incorporated.
What kind of pumpkin is required for this recipe?
The recipe calls for 16 ounces of solid pack canned pumpkin.
How do I combine the pumpkin and dry ingredients?
Carefully alternate adding the dry ingredients and the solid pack pumpkin to the bowl, mixing thoroughly between each addition.
What type of chocolate chips should I use?
The recipe specifies 1 cup of semi-sweet chocolate chips.
How do I incorporate the chocolate chips into the dough?
Gently fold the chocolate chips into the dough until they are evenly distributed.
How much dough should I use for each cookie?
Drop up to 1/4 cup of cookie dough for each individual cookie dollop.
How do I create the festive pumpkin shape?
Use a spatula to shape each dollop of dough into a 'pumpkin' shape on the baking sheet.
How long should these cookies bake?
Bake the cookies in the preheated oven for 20 to 25 minutes.
How can I tell when the cookies are done?
The cookies are finished when the edges are golden brown and the center is set.
What is the cooling process for the cookies?
Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Can I decorate these cookies after they cool?
Yes, you can decorate them with icing and assorted items like candies, raisins, or nuts to make them more festive.
Are these cookies suitable for care packages?
Yes, they are described as being perfect for sending in care packages to friends and family.
How many calories are in one Spooktacular Pumpkin Oatmeal Cookie?
Each cookie contains approximately 75 calories.
What is the fat content per cookie?
There is 3.75g of fat per cookie.
How many carbohydrates are in each cookie?
There are 11.25g of carbohydrates per cookie.
What is the protein content of these cookies?
Each cookie provides 1.25g of protein.
How many total ingredients are needed for this recipe?
There are a total of 12 ingredients required.
What type of oats are used?
The recipe calls for 2 cups of rolled oats.
Do these cookies contain cinnamon?
Yes, the recipe includes 2 teaspoons of ground cinnamon.
Is there any salt in this recipe?
Yes, the recipe requires 1 teaspoon of salt.
How much vanilla extract is used?
The recipe uses 1 teaspoon of vanilla extract.
Can I use fresh pumpkin instead of canned?
The recipe specifically calls for 16 ounces of solid pack canned pumpkin for the best results.