Description
These Pumpkin Oatmeal Cookies are a delightful fall treat, combining the warm flavors of pumpkin and spices with the heartiness of oats. Soft and chewy with optional nuts and raisins or chocolate chips, these cookies are perfect for cozy afternoons or sharing with friends and family during the holiday season.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Add-Ins
- 3 cups old-fashioned rolled oats
- 1 cup chopped nuts (optional)
- 1 cup raisins or chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which incorporates air for a softer cookie.
- Add Pumpkin and Egg: Beat in the canned pumpkin puree, egg, and vanilla extract until well combined, ensuring a uniform batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening and spices.
- Combine Wet and Dry: Slowly add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Add Oats and Extras: Stir in the rolled oats, nuts, and raisins or chocolate chips if using, making sure they are evenly distributed throughout the dough.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cookies have set, indicating they are cooked through.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which helps maintain their shape and texture.
Notes
- For softer cookies, slightly underbake by reducing baking time by 1-2 minutes.
- You can substitute nuts with seeds for a nut-free option.
- Raisins can be replaced with dried cranberries for a tart flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Optional add-ins like chocolate chips can be omitted for a more classic oatmeal cookie taste.
