Description
Delight in these soft and chewy pumpkin oatmeal cookies, perfectly spiced with pumpkin pie spice and cinnamon. These thick, flavorful cookies combine the wholesome texture of rolled oats with the rich taste of pumpkin puree, making them an ideal treat for autumn.
Ingredients
Scale
Dry Ingredients
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (115 grams) unsalted butter (softened to room temperature)
- 1/2 cup (100 grams) brown sugar (lightly packed)
- 1/4 cup (50 grams) granulated sugar
- 1 large egg yolk (room temperature)
- 1 teaspoon pure vanilla extract
- 1/3 cup (80 grams) pumpkin puree (excess moisture squeezed out with paper towels)
Additional Ingredients
- 1 and 1/2 cups (150 grams) old-fashioned rolled oats
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside for later use.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or an electric mixer in a large bowl, cream the softened unsalted butter, brown sugar, and granulated sugar together for 1-2 minutes until the mixture is well combined and smooth.
- Add Egg Yolk, Vanilla, and Pumpkin: Incorporate the egg yolk and pure vanilla extract into the creamed mixture, mixing until fully combined. Then add the pumpkin puree, ensuring it is mixed in thoroughly.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing slowly and stopping to scrape down the sides of the bowl as needed to ensure even incorporation. Then fold in the old-fashioned rolled oats until just combined, avoiding overmixing.
- Chill Dough: Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes to firm up the dough.
- Prepare for Baking: Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Shape Cookies: Using a 1.5 tablespoon cookie scoop, portion out the dough onto the prepared baking sheets. Roll the dough into balls and gently press each ball to slightly flatten. Leave enough space between each cookie as they will spread slightly during baking.
- Bake Cookies: Bake the cookies at 350°F (180°C) for 9-12 minutes, or until the edges are lightly browned and the tops are set. The cookies should remain soft and chewy.
- Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These pumpkin oatmeal cookies are soft, chewy, thick, and packed with pumpkin flavor — perfect for fall.
- Make sure to squeeze out excess moisture from the pumpkin puree with paper towels to avoid soggy cookies.
- Use old-fashioned rolled oats, not instant or quick oats, for the best texture.
- For thicker cookies, chill the dough longer if desired before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
