Pumpkin Oatmeal Cookies
User Reviews
5
Pumpkin Oatmeal Cookies
Description
Pumpkin Oatmeal Cookies combine melted butter and pumpkin puree with granulated and brown sugars to create a moist cookie base. The addition of molasses and vanilla extract adds a subtle sweetness and depth. Rolled oats and all-purpose flour contribute chewiness and structure, while pumpkin pie spice brings warm autumnal notes. Baking soda and salt provide leavening and balance.
After mixing, the dough benefits from several hours or overnight chilling to improve the final texture. When baked at 350°F (175°C) for 7-8 minutes, the cookies appear soft and slightly underbaked but firm up upon cooling to a tender consistency. Optional mix-ins like chocolate chips or toasted chopped pecans can be added to personalize the flavor and texture.
This cookie recipe yields batches that can be stored in the refrigerator or freezer before baking, offering flexibility for preparing in advance. Once baked, they keep for a few days at room temperature and freeze well, making them convenient for gatherings or snacking.
Allow the cookies to cool completely before serving to achieve the intended soft texture. Avoid overbaking, which can dry them out.
Ingredients
- ½ cup butter melted
- ½ cup pumpkin puree pure
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 2 tsp molasses
- 2 tsp vanilla extract
- 1 ¾ cups rolled oats whole, old fashioned
- 1 ¼ cups all-purpose flour
- 2 tsp pumpkin pie spice
- ½ tsp baking soda
- ¼ tsp table salt
- 1 cup add-ins of your choice (chocolate chips, toasted chopped pecans, etc) - OPTIONAL
Instructions
- In a bowl, combine melted butter, pumpkin, both sugars, molasses, and vanilla. Whisk to incorporate. Add oats, flour, pumpkin pie spice, baking soda, salt, and use a rubber spatula to fold together just until combined. Add your choice of add-ins and fold to incorporate into dough. Cover and chill dough several hours or overnight. (Can be kept in fridge for a few days or frozen several weeks before use.)
- Preheat oven to 350F and line baking sheets with parchment paper or silicone baking mat. Place dough in 1 TB rounded balls onto baking sheets, at least 2 inches apart. Flatten balls somewhat, as they won't spread too much in the oven.
- Bake 7-8 minutes or just until edges have set. Cookies will be extremely soft and seem underbaked, but they will set nicely upon cooling. Do not overbake. Cool cookies completely before serving.
Notes
- Unbaked dough can be refrigerated up to one week or frozen for several weeks for later use.
- After baking, store cookies in an airtight container at room temperature for 2-3 days.
- Frozen baked cookies keep well for up to one month.
- Optional mix-ins include chocolate chips, white chocolate chips, raisins, or toasted pecans.
- Cool cookies fully before serving to allow them to set properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 69mg | 3% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 732IU | 15% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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