Make these soft and chewy pumpkin oatmeal cookies, perfect for fall baking. This recipe uses simple ingredients to create a comforting, spiced treat.
Author:cookingbycarla
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:About 3 dozen cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups old-fashioned rolled oats
Optional: 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until combined. Mix in the pumpkin puree until smooth.
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Stir in the rolled oats and the optional chocolate chips by hand.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Flatten the tops slightly with the back of a spoon if desired for less puff.
Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra soft pumpkin cookies, slightly underbake them by one minute. They will firm up as they cool.
If you prefer a thicker cookie, chill the dough for 30 minutes before scooping.
You can substitute the spices with 2 teaspoons of pre-mixed pumpkin pie spice.