Pumpkin Oatmeal Cookies Recipe
- Cook Time: 27 minutes
- Total Time: 27 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning.
- In a large mixing bowl, beat together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy. This should take about 2 to 3 minutes using a hand mixer or stand mixer.
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat well until everything is fully combined and smooth. Don’t worry if the mixture looks slightly curdled; it will come together once the dry ingredients are added.
- In a separate medium bowl, whisk together the flour, rolled oats, cinnamon, pumpkin pie spice, baking soda, and salt. Mixing them beforehand ensures the spices and leavening agents are evenly distributed.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed or by hand with a spatula until just combined. If you are using chocolate chips or raisins, fold them in gently at this stage.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.