Oatmeal Pumpkin Cookies
User Reviews
4.7
195 reviews
Excellent
Oatmeal Pumpkin Cookies
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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!
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Ingredients
- ½ cup butter softened, salted
- ½ cup white sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- ½ cup pumpkin puree- blotted blot the pumpkin with a paper towel, see notes for more details.
- 1 cups flour
- ¾ cup rolled oats sometimes these are called "old fashioned oats"
- ½ teaspoon baking soda
- 1 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips optional
Instructions
- Layer a cookie sheet with parchment paper and set to the side.
- In a large mixing bowl add butter, white sugar and brown sugar. Mix together the butter, white sugar and brown sugar until fully mixed.
- Add the egg and vanilla to the butter and sugar mixture, then stir until well mixed.
- Blot the pumpkin well with a paper towel to remove any excess water. Add the pumpkin to the sugar mixture and mix until well combined.
- In a medium bowl add the flour, oatmeal, baking soda, cinnamon, nutmeg, and salt. Mix the dry ingredients together well until combined.
- Stir the dry flour and oatmeal 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.
- Place the bowl of cookie dough in the refrigerator. Chill the dough for 30 minutes. Preheat the oven to 350 degrees fahrenheight.
- Drop batter with a cookie scoop by the spoonful onto the prepared cookie sheet.
- Bake the cookies for 18-21 minutes until soft and chewy. The middle will still be a little soft, but not raw when finished cooking. 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 scoops with a spoon, measure the first dough ball and then make the rest about the same size.
Nutrition Information
Show Details
Calories
148kcal
(7%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
22mg
(7%)
Sodium
99mg
(4%)
Potassium
69mg
(2%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
1111IU
(22%)
Vitamin C
0.3mg
(0%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Cookies
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 99mg | 4% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 1111IU | 22% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
195 reviews
Excellent
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