Pumpkin Oatmeal Cookies
User Reviews
5
Pumpkin Oatmeal Cookies
Description
Starting with creamed butter and brown sugar, this cookie dough incorporates pumpkin puree, egg, and vanilla extract, providing moisture and a subtle pumpkin flavor. The dry mixture of oats, flour, baking soda, and pumpkin pie spice adds structure, leavening, and warm spice notes. Mixing dry and wet ingredients just until combined keeps the texture tender.
Cookies are portioned with a scoop and spaced on parchment-lined sheets, then baked at 350° F until the edges brown slightly, encouraging set but soft centers. Tapping the baking tray after removal helps the cookies settle evenly. Cooling on the sheet preserves their shape and chewiness.
These cookies pair well with milk or tea and can be customized with additions like chocolate chips or nuts. They store well in airtight containers for several days, maintaining freshness and texture.
Ingredients
- ½ cup butter 1 stick softened
- 1 cup brown sugar
- ¼ cup pumpkin puree
- 1 egg large
- 1 teaspoon vanilla extract
- 1 ½ cups old fashioned oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350° F and line two large baking sheets with parchment paper.
- In a large mixing bowl, add the softened butter and brown sugar and beat on medium speed for 1-2 minutes until it's fluffy. (you can use a stand mixer or electric hand mixer)
- Then add the pumpkin puree, egg, and vanilla extract and blend in completely. scraping down the sides of the bowl as you blend.
- In a separate bowl, add the oats, flour, baking soda, and pumpkin pie spice and mix together.
- Gradually add the dry ingredients to the wet ingredient in batches and blend just until the dry ingredients are just barely mixed in, careful not to over-mix!
- With a cookie scoop, scoop out 1 ½ tablespoons of batter and place it on the prepared baking sheets at 2 inches apart.
- Bake for 12-14 minutes or the edges begin to brown.
- Remove from the oven and tap the tray on the stove or counter a couple of times so they will set quicker.
- Allow the cookies to cool completely on the cookie sheet.
Notes
- Store cookies at room temperature in an airtight container for 3-4 days.
- Add chocolate chips, white chocolate chips, raisins, or chopped nuts for variation.
- Use unsalted butter if preferred; add a pinch of salt to balance flavors.
- Dark or light brown sugar yields softer, chewier cookies.
- Ensure to use pure pumpkin puree, not pumpkin pie filling.
- Old-fashioned oats provide a chewier texture compared to quick-cooking oats.
- Gluten-free flour may be substituted to make this recipe gluten-free.
- Homemade pumpkin pie spice can be used in place of store-bought.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 148kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 109mg | 5% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 701IU | 14% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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