Pumpkin Spice Oatmeal Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 1/2 cups (190 g) all-purpose flour
02 -
1 1/2 cups (135 g) old-fashioned oats
03 -
1 teaspoon baking soda
04 -
1 teaspoon cinnamon
05 -
1/2 teaspoon pumpkin spice
06 -
1/2 teaspoon salt
→ Wet Ingredients
07 -
1/2 cup (115 g) unsalted butter, softened
08 -
1/2 cup (100 g) brown sugar
09 -
1/4 cup (50 g) granulated sugar
10 -
1/2 cup (120 g) pumpkin purée
11 -
1 egg
12 -
1 teaspoon vanilla extract
→ Optional Mix-ins
13 -
1/2 cup (90 g) chocolate chips or white chocolate chips
14 -
1/2 cup (60 g) chopped pecans or walnuts
15 -
1/4 cup (40 g) raisins or dried cranberries
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 -
In a medium bowl, whisk together flour, oats, baking soda, cinnamon, pumpkin spice, and salt. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add the pumpkin, egg, and vanilla, mixing until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in any optional mix-ins (chocolate chips, nuts, raisins).
03 -
Scoop tablespoon-sized balls onto the prepared baking sheet. Bake for 12-14 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
# Notes:
01 -
Want crispier cookies? Use quick oats instead of old-fashioned oats.
02 -
Extra chewy? Add an extra 2 tablespoons of pumpkin purée.
03 -
Make ahead: Dough can be refrigerated for up to 3 days or frozen for 3 months.