Description
Soft, chewy oatmeal cookies infused with pumpkin puree and cozy spices—perfect as a wholesome fall treat, snack, or breakfast option.
Ingredients
Scale
- 1 stick (½ cup) unsalted butter, melted
- ¾ cup pumpkin puree (blotted if too moist)
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups all‑purpose flour
- 1 cup quick oats
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon salt
Instructions
- Preheat oven to 350 °F (180 °C) and line a baking sheet with parchment.
- Blot pumpkin puree with paper towels to remove excess moisture as needed.
- In a bowl, combine melted butter, granulated sugar, brown sugar, and pumpkin puree until smooth.
- Stir in egg yolk and vanilla extract until well blended.
- In another bowl, whisk together flour, oats, baking soda, baking powder, cinnamon, ginger, and salt.
- Gradually stir dry ingredients into the wet mixture until just combined.
- Scoop dough by rounded tablespoons or cookie scoop onto prepared baking sheet, spacing evenly.
- Bake for about 14 minutes, or until edges begin to brown slightly.
- Allow cookies to cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Blotting pumpkin puree helps prevent soggy cookies from excess moisture.
- Switch to rolled oats for a chewier texture.
- Add-ins like chocolate chips, raisins, or nuts can enhance flavor and texture.
- Store in an airtight container at room temperature for up to a week.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: Snack / Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ≈228 kcal
- Sugar: —
- Sodium: —
- Fat: —
- Saturated Fat: —
- Unsaturated Fat: —
- Trans Fat: —
- Carbohydrates: ≈35 g
- Fiber: —
- Protein: ≈3 g
- Cholesterol: —
Keywords: pumpkin oatmeal cookies, fall cookies, chewy pumpkin cookies, pumpkin spice cookies