Pumpkin oatmeal cookies are a soft, cake-like cookie filled with oats, pumpkin and all the fall spices you’ve grown to love.
As the leaves turn golden and a crispness fills the air, it’s the perfect time to indulge in the comforting flavors of fall. Enter deliciously spiced pumpkin oatmeal cookies, a delightful treat that captures the essence of the season in every bite. Imagine soft cookies infused with warm spices like cinnamon and nutmeg, complemented by the rich sweetness of pumpkin and the hearty texture of oats.
These cookies aren’t just a dessert; they’re an invitation to cozy up with a warm drink and savor the simple joys of autumn. Whether you’re baking for a festive gathering or simply to enjoy at home, this recipe will quickly become a staple in your fall baking repertoire. Get ready to embrace the season and create delicious memories with these irresistible pumpkin oatmeal cookies that will have everyone reaching for more!
How To Make Pumpkin Oatmeal Cookies
Ingredients needed
- Canned pumpkin
- Rolled oats
- Egg
- All-purpose flour
- Butter
- Granulated sugar
- Brown sugar
- Baking soda
- Pumpkin spice
- Vanilla extract
Important tip before starting the recipe
You will want to blot the canned pumpkin with some paper towel to help remove some of the excess water. You will not be able to get it all out but it’ll make a notable difference visually when you remove some of the water.
Making the pumpkin oatmeal cookies recipe
- Preheat the oven to 350F.
- To start, cream the butter and both sugars together for about 2 minutes on a high speed. Then, mix in the egg and the egg yolk, vanilla and the pumpkin puree. In another bowl, add in the flour, baking soda, salt and the pumpkin spice. Combine the dry and wet ingredients and then fold in the rolled oats.
- Take a cookie scoop and scoop the cookies onto a sheet pan. Place in the oven and bake for 12 minutes. Remove the cookie when finished and allow them to cool for 15-20 minutes before serving.
Fall recipes to try next
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Pumpkin Oatmeal Cookies
Ingredients
- 1/2 cup butter, softened
- 1/3 cup granulated sugar
- 3/4 cup light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 cup canned pumpkin, blotted
- 2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin spice
- 2 cup rolled oats
Instructions
- Preheat the oven to 350℉.
- To start, cream the butter and both sugars together for about 2 minutes on a high speed. Then, mix in the egg and the egg yolk, vanilla and the pumpkin puree. In another bowl, add in the flour, baking soda, salt and the pumpkin spice. Combine the dry and wet ingredients and then fold in the rolled oats.
- Take a cookie scoop and scoop the cookies onto a sheet pan. Place in the oven and bake for 12 minutes. Remove the cookie when finished and allow them to cool for 15-20 minutes before serving.