Pumpkin Oatmeal Cookies
Celebrate autumn with these chewy and delicious pumpkin oatmeal cookies, packed with flavors of pumpkin and spices, perfect for satisfying your sweet tooth.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter or coconut oil, melted
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour (or a gluten-free blend)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Main Ingredients
- 3 cups rolled oats
- 1 cup chocolate chips (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the pumpkins puree, melted butter, brown sugar, granulated sugar, egg, and vanilla extract. Whisk until smooth and creamy.
- In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry mixture to the wet ingredients, stirring just until combined.
- Fold in the rolled oats and chocolate chips (if using) until evenly distributed.
Baking
- Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for about 12-15 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Chill the dough for about 30 minutes to enhance flavors and create a chewier texture. Avoid overmixing to maintain tenderness. Experiment with spices to suit your taste.