Pumpkin Oatmeal Cookies
Indulge in the delightful flavors of fall with these Pumpkin Oatmeal Cookies. Soft, chewy, and packed with warm spices, they are a perfect autumn treat.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl large
- 1 cookie scoop
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Wet Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
Instructions
Preparation
- In a large bowl, whisk together the flour, oats, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In another bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes to allow flavors to meld and prevent spreading during baking.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Use a cookie scoop to form dough balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, until edges are golden and centers are set.
Serving
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Storage
- Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze in a single layer and then transfer to a freezer bag.
Notes
Pro Tips: For chewier cookies, use a mix of quick-cooking and old-fashioned oats. Chill the dough to prevent spreading. Ingredient Substitutions: Use coconut oil instead of butter for a dairy-free option. How to Serve: Pair with tea or coffee for a delightful afternoon treat. Storage & Freshness: Store in an airtight container to maintain softness. Make-Ahead Tips: Dough can be made a day in advance and refrigerated until ready to bake.