Get ready to indulge in the ultimate fall treat with these Soft and Chewy Pumpkin Oatmeal Cookies! Bursting with the warm flavors of cinnamon and nutmeg, these cookies are not just a delightful snack; they’re a celebration of autumn in every bite. With a perfect balance of chewy oats and the rich creaminess of pumpkin puree, they are sure to become your new favorite cookie recipe. Plus, they come together in just 25 minutes! Whether you’re hosting a cozy gathering or simply treating yourself, these cookies are the perfect sweet escape. Dive into this recipe to discover the secret to cookie perfection!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 2-3 minutes.
- Add the pumpkin puree to the butter-sugar mixture and mix until fully incorporated and smooth.
- In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, cinnamon, nutmeg, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- If using, fold in the chocolate chips gently using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Slightly flatten each cookie dough ball with the back of a spoon or your fingers to help them spread evenly during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use Fresh Pumpkin Puree: For the best flavor, consider using homemade pumpkin puree instead of canned. Just roast and blend fresh pumpkins until smooth!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough cookies, so be gentle!
- Chill the Dough: If time allows, chill the cookie dough for about 30 minutes before baking. This helps the cookies hold their shape and enhances the flavors.
- Experiment with Add-Ins: Feel free to customize your cookies! Add nuts, dried fruits, or swap chocolate chips for white chocolate or butterscotch for a twist.
- Watch the Baking Time: Keep an eye on your cookies as they bake. They should be lightly golden at the edges and soft in the center when done. They will continue to firm up as they cool.
- Storage Tips: Store your cookies in an airtight container at room temperature for up to 5 days. For longer freshness, freeze them in a zip-top bag for up to 3 months.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 2g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 10mg
