Description
These Pumpkin Oatmeal Cookies are soft, perfectly spiced, and loaded with wholesome oats and pumpkin puree. A delightful fall treat that combines the warm flavors of cinnamon and pumpkin pie spice for a seasonal and cozy cookie experience. With a tender texture and just the right sweetness, these cookies make for a wonderful snack or dessert for pumpkin lovers.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree (canned)
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup melted coconut oil (or vegetable oil)
- 1 large egg
- 1 Tablespoon vanilla extract
Dry Ingredients
- 1 1/4 cups (160 grams) all-purpose flour
- 1 cup (100 grams) old fashioned oats
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice (add a little more if you like extra spice)
- 1/2 teaspoon fine sea salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Whisk wet ingredients: In a large bowl, combine the pumpkin puree, granulated sugar, melted coconut oil, vanilla extract, and egg. Whisk together until the mixture is smooth and well blended.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, old fashioned oats, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt to evenly distribute the leavening agents and spices.
- Mix the dough: Gradually add the dry ingredient mixture to the pumpkin mixture. Stir gently just until the dry ingredients are mostly incorporated and you can still see a little flour. Avoid overmixing to keep the cookies tender and soft.
- Shape the cookies: Drop spoonfuls or use a medium cookie scoop to place dollops of cookie dough about 2 inches apart on the prepared baking sheet to give them room to spread.
- Bake the cookies: Bake in the preheated oven for 10 to 13 minutes, or until a toothpick inserted in the center comes out clean and the cookie bottoms are lightly browned. If the centers seem underbaked, extend baking by 1 to 2 minutes.
- Cool: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes before transferring them to a wire rack to cool completely. This helps to set their shape and texture.
Notes
- Do not overmix the batter to keep the cookies soft and tender.
- For more intense spice flavor, increase pumpkin pie spice slightly.
- Use parchment paper on the baking sheet to prevent sticking and for easy cleanup.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- These cookies freeze well; freeze in a single layer then transfer to a container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
