Oatmeal Pumpkin Cookies
Pumpkin oatmeal cookies are chewy cookies with the perfect amount of pumpkin spice flavor. Make this delicious and cozy fall cookie anytime you’re craving pumpkin!
Equipment
- Oven
- parchment paper or silicone baking mat
- Silicone spatula
- Measuring cups and spoons
- Large Mixing Bowl
- Medium sized mixing bowl
- medium cookie scoop 1 1/2 tablespoons dough
Ingredients
- ½ cup butter softened, salted
- ½ cup white sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- ½ cup pumpkin puree blot the pumpkin with a paper towel, see notes for more details.
- 1 cup flour
- ¾ cup rolled oats sometimes these are called "old fashioned oats"
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips optional
Instructions
- Line a baking sheet with parchment paper, then set aside.
- In a large mixing bowl, beat the softened butter, white sugar, and brown sugar until well combined and a little fluffy.½ cup butter, ½ cup white sugar, ½ cup brown sugar
- Add the egg and vanilla to the butter mixture, then mix until smooth.1 large egg, 1 teaspoon vanilla
- Blot the pumpkin well with a paper towel to remove excess moisture. Add the pumpkin to the sugar mixture and mix until fully combined.½ cup pumpkin puree
- In a medium bowl add the flour, rolled oats, baking soda, cinnamon, nutmeg, and salt. Mix the dry ingredients together well until combined.1 cup flour, ¾ cup rolled oats, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon salt
- Stir the dry flour and rolled oats mixture into the wet pumpkin batter a little at a time, mixing in between. Mix just until a dough forms and there is no visible flour.
- Fold in the chocolate chips into the cookie dough and mix well if using.½ cup semi-sweet chocolate chips
- Place the bowl of cookie dough in the refrigerator. Chill the dough for 30 minutes. When the dough has about 10 minutes left, preheat the oven to 350 degrees Fahrenheit.
- Drop batter with a medium 1 1/2 tablespoon cookie scoop onto the prepared cookie sheet, leaving about 2 inches between cookies.
- Bake the cookies for 18-21 minutes until soft and chewy. The middle will still be a little soft, but not wet and the edges will be set. Then cool cookies on a wire rack and enjoy!
Notes
The butter should be soft enough if you press your finger into it, there is an indentation. Try chopping it into 8-12 pieces to speed up the softening, and then leaving it on the counter to soften for 5-10 minutes.
These aren't super chocolatey cookies to let the pumpkin spice flavors and chewiness of the oatmeal shine. If you prefer more chocolate add a little more chocolate chips to the batter.
You can use quick oats in place of rolled oats in this recipe, but the cookies will be less chewy with this swap. You can not swap steel cut oats into this recipe.
You can also substitute nuts for the chocolate chips, or leave them out entirely. Chopped walnuts or chopped pecans are both delicious in these cookies. I also like dried cranberries in this cookie.
The most common standard-sized cookie scoops use about 1 1/2 tablespoons of dough. If scooping with a spoon, measure the first dough ball and then make the rest about the same size.
Nutrition
Calories: 148kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 99mg | Potassium: 69mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1111IU | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 1mg