Description
Soft and chewy pumpkin oatmeal cookies are the perfect fall treat. Made with real pumpkin, warm spices, and hearty oats, these cookies are easy to make and full of cozy flavor.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add pumpkin puree, egg, and vanilla; beat until well combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Stir in oats and optional raisins or chocolate chips.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 12-14 minutes, until edges are golden and centers are set.
- Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
- For a vegan version, substitute butter with coconut oil and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- If dough seems too sticky, chill for 30 minutes before scooping.
- Prep Time: PT15M
- Cook Time: PT12M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg