Description
These pumpkin oatmeal cookies are the perfect blend of fall flavors – soft, chewy, and packed with pumpkin and warm spices.
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup packed brown sugar
– 1 egg
– 1 tsp vanilla extract
– 1 cup pumpkin puree
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/4 tsp salt
– 2 cups old-fashioned oats
Instructions
1. – Preheat oven to 350°F. Line baking sheets with parchment paper.
2. – In a large bowl, beat the butter and sugars until light and fluffy. Beat in the egg and vanilla.
3. – Stir in the pumpkin puree until well combined.
4. – In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
5. – Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the oats.
6. – Scoop dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
7. – Bake for 12-14 minutes, until lightly browned on the edges. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack.
Notes
For chewier cookies, bake for the lower end of the time range. For crispier edges, bake for the higher end. Store cookies in an airtight container for up to 1 week.
- Prep Time: 15
- Cook Time: 14
- Category: Dessert
- Method: Baking
- Cuisine: American