Pumpkin Oatmeal Cookies
It’s almost the middle of September. It’s my birthday week. So, we are hopping on the pumpkin train this week! As per usual, I could hardly wait and actually made these Pumpkin Oatmeal Cookies a couple of weeks ago.
Of course, it’s looking like we might have some pumpkin shortages this year, so if you see it in your stores, buy it now! I was able to grab a larger can of puree recently and froze a lot of it. If you are able to get your hands on some, you must give these Pumpkin Oatmeal Cookies a try to kick off the pumpkin season!
As you can see in the photos, these cookies are gloriously thick! I kind of followed my general best ever cookie recipe as my base for these and made some tweaks, using just one egg since we were adding pumpkin puree and decreasing the flour to add in some oats. And of course, we had to add a good amount of cinnamon and other pumpkin spices!
I do like to chill this dough for a short bit, but it’s not a required step. In fact, you will probably notice that this dough seems thicker than other cookie dough recipes even without chilling it. These cookies also have a more muffin-like, cake-like texture to them.
I left these cookies plain, but I did mix in some chocolate chips for the second batch. They were even better with the chocolate chips to be honest, but adding them is optional. You can also add in chopped nuts, dried cranberries, or white chocolate chips, or some combo of these mix-ins!
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 cups old fashioned oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper or a baking mat and set aside.
- In a large mixing bowl, cream together the butter and sugars. Beat in the egg, pumpkin puree, and the vanilla until combined.
- Add the oats, flour, baking soda, spices, and salt. Continue mixing until just-combined. Cover and chill the dough for 30 minutes (or longer).
- Use a cookie scoop (I use a medium scoop) to scoop out dough onto cookie sheet. Bake cookies for about 12-14 minutes or until lightly golden (mine took 13 minutes). Transfer to cooling rack. Enjoy. Store leftover cookies in an airtight container up to 7 days or freeze. Cookies will have a more cake-like texture to them.
Serving Size:1 cookie
Amount Per Serving: Calories: 235Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 109mgCarbohydrates: 32gFiber: 2gSugar: 16gProtein: 3g