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Pumpkin Oatmeal Cookies

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Soft and chewy pumpkin oatmeal cookies made with warm spices, oats, and pumpkin puree — a perfect fall treat.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup raisins or chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, oats, baking soda, baking powder, salt, and spices.
  3. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the egg, pumpkin puree, and vanilla extract until well combined.
  5. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  6. Fold in raisins or chocolate chips if using.
  7. Drop spoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart.
  8. Bake for 12–15 minutes, or until the edges are set and lightly golden.
  9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For extra chewiness, use old-fashioned rolled oats instead of quick oats.
  • Add chopped nuts for extra crunch.
  • Store cookies in an airtight container for up to 5 days.
  • Cookies can be frozen for up to 2 months.

Nutrition

Keywords: pumpkin oatmeal cookies, fall dessert, chewy pumpkin cookies, spiced cookies

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