Soft Pumpkin Oatmeal Cookies
These irresistibly soft pumpkin oatmeal cookies combine warm fall spices, hearty oats, and real pumpkin for the perfect balance of chewy edges and tender centers. Unlike most cakey pumpkin cookies, this recipe delivers a truly satisfying texture that pairs perfectly with your afternoon coffee or morning tea.
Equipment
- Baking Sheets
- Parchment Paper
- Electric Mixer
- Wire Cooling Rack
Ingredients
Dry Ingredients
- 1 1/2 cups old-fashioned rolled oats not quick oats
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 3/4 cup pumpkin puree not pumpkin pie filling
- 1 tsp vanilla extract
Optional Add-ins
- 1/2 cup raisins, dried cranberries, or chocolate chips optional
- 1/3 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt for at least 30 seconds to ensure even distribution.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg to the butter-sugar mixture and beat until fully incorporated. Then mix in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
- If using, fold in your choice of add-ins (chocolate chips, nuts, dried fruit) with a spatula.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten the tops with the back of a spoon.
- Bake for 12-14 minutes until the edges are set but the centers still look slightly underdone.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
If your pumpkin puree seems particularly wet, blot it with paper towels before measuring to prevent overly soft cookies.
For the chewiest texture, enjoy while still slightly warm.
These cookies freeze exceptionally well for up to 3 months in an airtight container with parchment paper between layers.
The dough can be refrigerated for up to 3 days before baking - just let it sit at room temperature for 20 minutes before scooping and baking.
Nutrition
Calories: 110kcalCarbohydrates: 16gProtein: 1.5gFat: 4.5gSaturated Fat: 2.5gSodium: 55mgFiber: 1gSugar: 8g
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