Description
These Pumpkin Spice Oatmeal Cookies are soft, chewy, and packed with warm fall flavors! With oats, pumpkin, and a hint of cinnamon, they’re perfect for a cozy treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 cups (135 g) old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin spice (or more to taste)
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) brown sugar
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (120 g) pumpkin purée 🎃
- 1 egg 🥚
- 1 teaspoon vanilla extract
Optional Mix-ins
- 1/2 cup (90 g) chocolate chips or white chocolate chips 🍫
- 1/2 cup (60 g) chopped pecans or walnuts
- 1/4 cup (40 g) raisins or dried cranberries
Instructions
1. Preheat & Prepare
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2. Mix the Dough
- In a medium bowl, whisk together flour, oats, baking soda, cinnamon, pumpkin spice, and salt.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add the pumpkin, egg, and vanilla, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in any optional mix-ins (chocolate chips, nuts, raisins).
3. Bake the Cookies
- Scoop tablespoon-sized balls onto the prepared baking sheet.
- Bake for 12-14 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
✔ Want crispier cookies? Use quick oats instead of old-fashioned oats.
✔ Extra chewy? Add an extra 2 tablespoons of pumpkin purée.
✔ Make ahead: Dough can be refrigerated for up to 3 days or frozen for 3 months.