Description
Chewy pumpkin oatmeal cookies combine the warmth of pumpkin spice with the heartiness of oats for a perfect fall treat.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until smooth.
- Beat in pumpkin, egg, and vanilla extract until well combined.
- In a separate bowl, whisk flour, oats, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 12-14 minutes or until edges are lightly golden.
- Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- For extra chewiness, chill the dough for 30 minutes before baking.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg