Pumpkin Oatmeal Cookies
Soft, chewy pumpkin cookies made with rolled oats, pumpkin puree, brown sugar, and warm fall spices.
Servings: 24 Cookies
Calories: 145kcal
Ingredients
- Ingredients
- 1 cup pumpkin puree
- 1 ½ cups old-fashioned rolled oats
- 1 ½ cups all-purpose flour
- ¾ cup packed brown sugar
- ½ cup unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon salt
- Optional: chocolate chips chopped nuts, or dried cranberries
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Beat softened butter and brown sugar until creamy.
- Mix in the egg and vanilla, followed by the pumpkin puree.
- In a separate bowl, whisk together flour, oats, baking soda, spices, and salt.
- Gradually stir the dry ingredients into the pumpkin mixture until just combined.
- Fold in your favorite optional add-ins.
- Scoop dough onto the baking sheets and gently flatten the tops.
- Bake for 10–13 minutes, until the edges are set and the centers remain soft.
- Cool for 5 minutes on the baking sheet before transferring to a wire rack.
- Drizzle with vanilla glaze if desired and enjoy.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- Measure the pumpkin carefully to avoid adding extra moisture, which can make the cookies cakey.
- Old-fashioned rolled oats give these cookies the best soft and chewy texture.
- Don't overmix the dough once the dry ingredients are added.
- The cookie dough should be thick and scoopable.
- Gently flatten the cookie dough before baking because these cookies don't spread much on their own.
- Don't overbake. The centers should still look slightly soft when the cookies come out of the oven.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
- Chocolate chips, pecans, walnuts, or dried cranberries can be added for extra flavor and texture.
- For a sweeter finish, drizzle completely cooled cookies with vanilla glaze.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies for up to 3 months.
Nutrition
- Calories: ~145 kcal
- Carbohydrates: ~22 g
- Protein: ~2.5 g
- Fat: ~5.5 g
- Saturated Fat: ~3 g
- Cholesterol: ~20 mg
- Sodium: ~105 mg
- Fiber: ~1.5 g
- Sugar: ~10 g