Description
Chewy, spiced pumpkin oatmeal cookies full of fall flavor. Perfectly soft, cozy, and ideal for seasonal snacking or holiday baking.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 cups old-fashioned rolled oats
- 1 cup chocolate chips or raisins (optional)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and spices.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in pumpkin puree, egg, and vanilla until smooth.
- Gradually stir in dry ingredients, then fold in oats and optional mix-ins.
- Scoop dough onto prepared sheets, spacing 2 inches apart.
- Bake for 11–14 minutes, until edges are set and lightly golden.
- Let cool on baking sheet for 2 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. Delicious with coffee, tea, or warm cider.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American