Pumpkin Oatmeal Cookies
These pumpkin oatmeal cookies combine pumpkin puree, warm pumpkin pie spice, cinnamon, brown sugar, and old-fashioned rolled oats for soft, warmly spiced cookies. The dough is chilled before baking, then the cookies are lightly flattened and baked until the edges are lightly browned and the tops are set.
Equipment
- large mixing bowl
- whisk
- stand mixer or electric mixer
- paddle attachment For use with a stand mixer.
- plastic wrap
- two large baking sheets
- parchment paper
- 1.5 tablespoon cookie scoop
- wire rack
Ingredients
- 1 cup all-purpose flour (125 grams), spooned & leveled
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (115 grams), softened to room temperature
- 1/2 cup brown sugar (100 grams), lightly packed
- 1/4 cup granulated sugar (50 grams)
- 1 large egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup pumpkin puree (80 grams), excess moisture squeezed out with paper towels
- 1 1/2 cups old-fashioned rolled oats (150 grams)
Instructions
- In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add the egg yolk and vanilla extract and mix until fully combined. Then mix in the pumpkin puree until well combined.
- Slowly mix in the dry ingredients, making sure to stop and scrape down the sides of the bowl as needed. Then mix in the old-fashioned rolled oats until just combined.
- Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper.
- Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
- Bake in separate batches at 350°F for 9-12 minutes or until the edges of the cookies are lightly browned and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.
Notes
Squeeze excess moisture from the pumpkin puree with paper towels before adding it to the dough. Chill the dough for 30 minutes. Use a 1.5-tablespoon cookie scoop and leave room between cookies because they spread slightly while baking. Bake in separate batches and cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack.