Description
These Soft and Chewy Pumpkin Oatmeal Cookies are delightfully thick, packed with warm fall spices, and bursting with pumpkin flavor. Perfectly balanced with a tender texture and wholesome oats, these cookies make an irresistible seasonal treat that’s easy to prepare and bake.
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 removed)
Other
- 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, ground cinnamon, baking soda, and salt until evenly combined. Set this mixture aside for later.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or an electric mixer in a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar for 1 to 2 minutes until the mixture is light and well combined.
- Add Wet Ingredients: Add the large egg yolk and the pure vanilla extract to the creamed mixture, mixing until fully incorporated. Then, mix in the pumpkin puree thoroughly until the batter is smooth and uniform.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, mixing slowly. Be sure to stop occasionally and scrape down the sides of the bowl to ensure all ingredients are well incorporated. Once combined, mix in the old-fashioned rolled oats just until evenly distributed.
- Chill Dough: Cover the cookie dough tightly with plastic wrap and refrigerate it for 30 minutes to firm up, which will help maintain the cookie shape during baking.
- Prepare Baking Sheets: Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper to prevent sticking and easy cleanup.
- Form Cookies: Using a 1.5 tablespoon cookie scoop, portion the chilled dough onto the lined baking sheets. Roll each portion into a ball and gently flatten slightly with your hand. Ensure there is space between each dough ball to allow for spreading.
- Bake Cookies: Bake the cookies in batches at 350°F for 9 to 12 minutes, or until the edges are lightly browned and the tops appear set but still soft.
- Cool Down: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to set. Then, transfer them to a wire rack to cool completely before serving.
Notes
- These cookies are best enjoyed fresh for their soft and chewy texture but can be stored in an airtight container for up to 4 days.
- To reduce moisture in pumpkin puree, gently squeeze it with paper towels before using to prevent soggy cookies.
- If you prefer a spicier cookie, increase the pumpkin pie spice by 1/2 teaspoon.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
