Pumpkin Oatmeal Cookies Recipe
- Cook Time: 27 minutes
- Total Time: 27 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ 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 the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes with an electric mixer.
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat on medium speed until well combined. Don’t worry if the mixture looks slightly curdled at this stage; it will come together once the dry ingredients are added.
- In a separate medium bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, mixing on low speed just until combined.
- Using a spatula, gently fold in the rolled oats and the chocolate chips if you are using them. Ensure the oats are evenly distributed throughout the thick dough.
- 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 firm and the tops look set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.