As fall rains turn to snow I am just about done with this year’s pumpkin recipes.  

These Pumpkin Cookies include the flavours of fall without overdoing the sweetness.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

For this simple cookie recipe I dumped all the ingredients except the chocolate chips into a large mixing bowl.

This included pumpkin puree, quick oats, maple syrup, margarine, Bob’s Red Mill Gluten Free All Purpose Flour, a large egg, cinnamon, nutmeg and ginger.

I used an electric mixer to blend all the ingredients together until smooth.

Next I dumped in some semi sweet chocolate chips.

I lined a cookie sheet with parchment paper and then scooped the cookie dough onto it.

I pushed them down slightly with a spoon before baking.

Then I baked the cookies in a 350F oven for 12-15 minutes.  

I allowed them to cool slightly on the pan before transferring them to a cooling rack.

As the days become shorter cozy up with some Pumpkin Cookies and your favourite hot drink.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Cookies Recipes You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Pumpkin Cookies:

• 1 1/3 cup pumpkin puree
• 2 cups quick oats
• 1/2 cup maple syrup
• 1/2 cup Bob’s Red Mill Gluten Free All Purpose Flour
• 1 egg, large
• 1/2 cup margarine
• 1 tsp ground cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 3/4 cup semi-sweet chocolate chips

How to Make Pumpkin Cookies:

1. Preheat oven to 350F.
2. Line a cookie sheet with parchment paper.
3. Dump all ingredients except the chocolate chips into a large mixing bowl.
4. Blend well using electric hand mixer.
5. Add chocolate chips and stir them in using a wooden spoon.
6. Use a scoop or teaspoon to transfer the cookie dough to the parchment paper lined cookie sheet.
7. Bake in the 350F oven for 12-15 minutes.
8. Allow to cool slightly before removing to cooling rack.

FAQS:

How do I store pumpkin cookies?

To store pumpkin cookies properly and maintain their freshness, follow these steps:

1. Cool the cookies: Allow the pumpkin cookies to cool completely before storing them. Hot cookies may create condensation inside the container, which can lead to sogginess.
2. Choose the right container: Select an airtight container or a resealable plastic bag that is large enough to hold all the cookies without crowding them too much.
3. Layering: If you need to stack the cookies, place parchment paper or wax paper between the layers to prevent sticking and preserve their appearance.
4. Store at room temperature: Pumpkin cookies are best stored at room temperature in a cool, dry place away from direct sunlight and heat sources. If you live in a particularly warm or humid climate, you might consider storing them in the fridge.
5. Avoid moisture exposure: Ensure the container is sealed tightly to prevent moisture from getting in, as this can cause the cookies to become soft and lose their texture.

Keep in mind that the storage time for pumpkin cookies may vary depending on the recipe and ingredients used. Generally, homemade pumpkin cookies should stay fresh for about 3-5 days at room temperature. 

Always check the cookies for signs of spoilage before consuming, such as mold, off smells, or an unusual texture.

Can I freeze pumpkin cookies?

Yes, you can freeze pumpkin cookies. Freezing is a great way to extend the shelf life of cookies and keep them fresh for a longer period. Here’s a step-by-step guide on how to freeze pumpkin cookies:

1. Allow cookies to cool: Once you’ve baked the pumpkin cookies, let them cool completely at room temperature before freezing.
2. Flash freezing (optional): If you want to prevent the cookies from sticking together, you can flash freeze them first. To do this, place the cooled cookies on a baking sheet lined with parchment paper or a silicone mat. Make sure they are not touching each other. Place the baking sheet in the freezer for about 1 to 2 hours until the cookies are firm.
3. Pack for freezing: Once the cookies are cooled or flash frozen, you can pack them for freezing. You can use various methods:

   a. Plastic bags: Place the cookies in a single layer in a resealable plastic bag. Try to remove as much air as possible before sealing. Alternatively, you can place parchment paper or wax paper between the cookies to prevent them from sticking together.

   b. Airtight containers: Use an airtight container or a plastic freezer-safe container to store the cookies. Again, you can separate the layers with parchment or wax paper.

4. Label and date: Don’t forget to label the container or bag with the contents and the date you froze the cookies. This helps you keep track of how long they’ve been in the freezer.
5. Freeze: Place the packed cookies in the freezer. Try to keep them in a flat position to avoid breakage.
6. Thawing and serving: When you’re ready to enjoy the cookies, remove them from the freezer and let them thaw at room temperature for about 20-30 minutes. If you want them warm, you can reheat them in the oven at a low temperature for a few minutes.

Frozen cookies can generally be stored for up to 2-3 months without losing quality. However, for the best taste and texture, it’s recommended to consume them within a month. Enjoy your frozen pumpkin cookies!