Get ready to fall in love with the most addictive autumn treat that will make your kitchen smell like pure comfort! These Pumpkin Oatmeal Cookies are not just another seasonal recipe – they're a magical blend of warm spices, hearty oats, and rich pumpkin that will have everyone begging for more. Whether you're a pumpkin spice fanatic or just looking for a delicious homemade cookie that screams fall, this recipe is about to become your new go-to dessert that's guaranteed to impress.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer or whisk.
- Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Mix until well combined and smooth.
- In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, cinnamon, nutmeg, and salt until thoroughly blended.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Do not overmix.
- If using, fold in the chocolate chips gently, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Slightly flatten each cookie dough ball with the back of a spoon or your fingertips to create a more uniform shape.
- Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden and the centers appear set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use room temperature ingredients to ensure smooth mixing and better cookie texture.
- Don't overmix the dough – this can lead to tough cookies. Mix just until ingredients are combined.
- For extra moisture, use pure pumpkin puree, not pumpkin pie filling.
- Chill the dough for 30 minutes before baking for thicker, more consistent cookies.
- For a prettier presentation, reserve a few chocolate chips to press on top of each cookie before baking.
- Make sure your baking soda is fresh to help the cookies rise properly.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Allow cookies to cool completely to develop the best texture and flavor.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 2g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
