Description
These soft and chewy pumpkin oatmeal cookies are the ultimate fall comfort food. Combining earthy pumpkin puree with hearty oats and a blend of warming spices, this recipe creates a delightful bakery-style treat that is perfect for cool autumn days. Simple to make and packed with flavor, these cookies are sure to become a seasonal favorite for your family.
Ingredients
1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 cup pumpkin puree (not pumpkin pie filling)
1 large egg + 1 egg yolk
2 teaspoons pure vanilla extract
2 cups old-fashioned rolled oats
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the pumpkin puree, egg, egg yolk, and vanilla extract, mixing until smooth.
Gently stir in the flour, baking soda, pumpkin pie spice, and salt until just combined.
Fold in the old-fashioned rolled oats and chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 12-14 minutes, until the edges are set but the centers remain soft.
Allow the cookies to rest on the hot pan for 5 minutes before moving to a wire rack to cool completely.
Notes
Keep these cookies stored in an airtight container at room temperature for up to 4 days. If your pumpkin puree is too watery, blot it slightly with a paper towel before adding to the mixture for the best texture.
- Prep Time: 15
- Cook Time: 12
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14g
- Sodium: 115mg
- Fat: 7.5g
- Saturated Fat: 4.5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg