Pumpkin Oatmeal Cookies

These pumpkin oatmeal cookies are made with old-fashioned rolled oats, real pumpkin, and pumpkin spice with extra cinnamon. Soft and chewy fall cookies are a must-make!

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Ingredients

1 cup pumpkin puree , canned
¾ cup (150 grams) granulated sugar
½ cup melted coconut oil , or vegetable oil
1 large egg
1 Tablespoon vanilla extract
1 ¼ cups (160 grams) all-purpose flour
1 cup (100 grams) old fashioned oats
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice , add a little more if you like extra spice
½ teaspoon fine sea salt

Instructions

Prep. Preheat the oven to 350°F. Line a baking sheet with parchment paper or parchment paper. Set aside.
Whisk wet ingredients. In a large bowl, whisk 1 cup pumpkin puree, 3/4 cup sugar, 1/2 cup coconut oil, 1 Tablespoon vanilla and 1 egg until smooth.
Combine dry ingredients. In a separate medium bowl, whisk together 1 1/4 cup flour, 1 cup oats, 1 Tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt.
Make cookie dough batter. Add flour mixture to pumpkin mixture and mix just until you see a little flour left. Stir just until combined. Do not over mix.
Bake. Drop cookies by the spoonful, or medium cookie scoop, about 2 inches apart. Bake 10 to 13 minutes, or until a toothpick inserted in the center comes out clean and the bottoms are lightly browned. Check one and bake 1 to 2 more minutes if the center is not quite done.
Cool. Remove from the oven and let cool on baking sheet 5 minutes before transferring to a cooling rack.

Notes

Glaze: These cookies also taste amazing with a glaze drizzled over top. My favorites are the maple glaze and cream cheese glaze.

Cookie texture: If you don't want cake like cookies and want a chewier cookie, blot your pumpkin with paper towels before adding to remove any extra moisture. I do not blot mine.

Storage: Store in a covered container up to 4 days. These cookies taste best cooled and taste even better the next day. The longer they sit the more the flavor comes out. I always make them the day before an event.

Freezer instructions: Allow to cool completely and then place in a freezer container or zip-top bag. Freeze up to 3 months.

Nutrition