Soft Pumpkin Oatmeal Cookies
These Soft Pumpkin Oatmeal Cookies are chewy, spiced, and full of fall flavor. The addition of oatmeal gives them a delightful texture that transforms the traditional pumpkin cookie into something extraordinary. Unlike typical pumpkin cookies that can become cakey, this recipe maintains that perfect chewy consistency that cookie enthusiasts crave, while still delivering the warm, comforting essence of autumn in every bite.
Equipment
- Cookie Sheet
- Electric Mixer
- Parchment Paper
- Wire Rack
Ingredients
Cookie Base
- 1½ cups old-fashioned rolled oats not quick oats for best texture
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter softened, 1 stick
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- ⅔ cup pumpkin puree not pumpkin pie filling
Optional Add-ins
- ¾ cup white chocolate chips or cinnamon chips optional
- ½ cup chopped pecans or walnuts optional
Instructions
- Measure all ingredients and bring the egg and butter to room temperature.
- In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, use an electric mixer to cream the butter and both sugars until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until completely incorporated. Then add the pumpkin puree and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
- If using, gently fold in the white chocolate chips and nuts.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough about 2 inches apart on the prepared baking sheets.
- Bake for 12-14 minutes, or until the edges are lightly golden but the centers still look slightly underdone.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend.
For a dairy-free version, use coconut oil instead of butter.
For less refined sugar, substitute coconut sugar for brown sugar.
For an egg-free version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
If your dough is too sticky, chill it for an additional 30 minutes or add 1-2 tablespoons of flour.
Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 7 days, or freeze for up to 3 months.
Nutrition
Calories: 135kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 3.5gCholesterol: 18mgSodium: 95mgFiber: 1gSugar: 10gVitamin A: 15IU
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