Pumpkin Oatmeal Cookies Recipe
These pumpkin oatmeal cookies are crispy on the outside and chewy in the center. They're perfectly sweet and richly flavored with cozy fall spices!
Servings: 20 cookies
Cost: $6
Equipment
Ingredients
- ½ cup salted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 1 egg
- 1 ½ cups all-purpose flour
- 1 cup old fashioned oats
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup mix-ins (chocolate chips, cinnamon chips, white chocolate chips, etc.)
Instructions
- In a medium bowl, mix together the flour, pumpkin pie spice, cinnamon, sea salt, baking soda and baking powder. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl using a hand-held mixer, cream together the butter, granulated sugar and brown sugar.
- Add vanilla, pumpkin puree and egg and beat until combined and light and fluffy.
- Add dry ingredients and beat on medium speed until combined.
- Then, add the oatmeal and beat until evenly distributed.
- If desired, add mix-ins and stir on low speed until evenly distributed throughout the batter.
- Transfer the dough to an airtight container and chill for at least 1 hour, and up to overnight.
- After chilling, preheat oven to 375 degrees F.
- Line two large baking sheets with silicone baking mats or parchment paper.
- Use a 1.5-2 TBS cookie scoop to measure out a portion of cooking dough, roll it into a ball and place on the prepared baking sheet 1 ½” apart. Gently press down the tops of each ball of dough to slightly flatten. Repeat until all the dough is used.
- Bake In the preheated oven for 10 minutes, or until cookies look set and slightly puffed.
- Remove the cookie tray from the oven and tap it on the counter to release some of the air from the cookies.
- Let the cookies cool on the cookie sheet for 3-5 minutes.
- Transfer the cookies from the cooking sheet to a wire cooling rack to cool for at least 30 minutes before eating. The cookies “deflate” as they cool and achieve the chewy texture
Video
Notes
Ingredient Substitutions
- All-purpose flour. Use gluten-free all-purpose baking flour to make this recipe gluten-free.
- Salted butter. Unsalted butter is a good substitute.
- Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, just be aware it will change the texture of the cookies.
- Light Brown Sugar. If you like a little bolder, molasses taste use dark brown sugar.
- Granulated Sugar. white sugar, organic cane sugar, and coconut sugar are all good choices.
- Sea salt. I bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
- Pumpkin puree. Use canned or fresh pumpkin puree.
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp allspice
- Cinnamon chips (my top recommendation)
- Butterscotch Chips (pictured in this post)
- Chocolate chips
- White chocolate chips
- Raisins
- Dried fruit (cranberries, raspberries, blueberries, etc.)
- Nuts (walnuts, pecans, sliced almonds, etc.)
- Place the measured and rolled cookie dough balls on a cookie sheet and put them in the freezer for 1-2 hours or until firm.
- Once firm, transfer the dough balls to an airtight, freezer-friendly container (I recommend either a glass storage container or a freezer-friendly ziplock bag).
- Freeze for up to 2 months.
- To bake: remove dough from the freezer and let it come to room temperature. Then bake according the the recipe instructions.
Nutrition
Serving: 1cookie | Calories: 137kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 128mg | Potassium: 56mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1107IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg